Banana Walnut Muffins

Alright, I’m back again. As mentioned in a recent post, I said I wouldn’t be baking again until after baby arrived, but yet again, I lied to myself. What’s a girl to do when she has overripe bananas but…Bake! Bake! Bake! And this recipe for Gluten Free Vegan Banana Walnut Muffins was the easiest way to use up those spotty bananas.

Gluten Free Vegan Banana Walnut Muffins-1 | pastelbakery.ca

I totally could have made my favourite banana bread, but wanted to try something slightly different this time around. With swapping the white sugar for pure maple syrup, plus using brown rice, sorghum and buckwheat flours instead of white rice flour, these muffins make a great addition to your breakfast or as a late afternoon snack. Also, no eggs were hurt in the making of these muffins. This is the first time I’ve made muffins using no eggs and I was pleasantly surprised. The muffins turned out fluffy and moist. So if you forgot to buy eggs, you can still make these little treats.

Gluten Free Vegan Banana Walnut Muffins-2 | pastelbakery.ca

Really these muffins should be called Banana Walnut ‘plus anything else you want to throw in to the mix’ Muffins. With the first batch, I threw in some raisins. With the second batch (featured in these pics), I swapped the raisins for shredded coconut. Both tasted great, but surprisingly, I actually preferred the raisins. Probably because the muffins were bursting with tiny pockets of juicy raisins! Now, with the first batch, I also only used 1 banana, so the recipe will work with either 1 or 2 (which is what I used for the second batch). Obviously though, using 2 bananas, will result in a more moist and fluffy muffin. Still; good to know that if you find yourself with 1 lonely overripe banana, this recipe can still be pulled off.

Gluten Free Vegan Banana Walnut Muffins-3 | pastelbakery.ca

Pure deliciousness!
Enjoy,

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Gluten Free Vegan Banana Walnut Muffins

Makes: 12 muffins

These moist & fluffy muffins are easy to make & are perfect for breakfast or as a late afternoon snack.

Ingredients

  • 1/2 cup brown rice flour
  • 1/2 cup buckwheat flour
  • 1/2 cup sorghum flour
  • 2 tbsp tapioca starch
  • 1 tbsp baking powder
  • 2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1 - 2 overripe banana(s)
  • 1/2 cup pure maple syrup
  • 1/4 cup light olive oil
  • 1 tbsp vanilla bean paste
  • 3/4 cup almond milk
  • 1/2 cup chopped walnuts
  • 1/2 cup raisins or shredded coconut

Method

  1. Preheat oven to 400°F and line a muffin tray with liners; set aside.
  2. In a medium bowl, combine dry ingredients; set aside.
  3. In a large bowl, mash banana(s). Whisk in syrup, oil and vanilla.
  4. Add 1/2 of dry mixture and stir until just combined.
  5. Add 1/2 of milk and stir until just combined.
  6. Repeat with remaining dry mixture and milk, then fold in walnuts and raisins/shredded coconut.
  7. Fill liners about 2/3 full and bake for 22 minutes or until centers bounce back when gently touched.
  8. Remove from oven and let cool for 5 minutes before transferring to a wire rack to cool completely.
http://www.pastelbakery.ca/gluten-free-vegan-banana-walnut-muffins/

Chocolate Chunk Banana Bread

Get your Gluten Free Dairy Free Chocolate Chunk Banana Bread here! It may seem pathetic, but yes, I am excited about something as simple as banana bread. You see, for the longest time I tried concocting many banana bread recipes, but none were the one. While they were good, they didn’t offer that moist crumbly texture I was looking for. But with this recipe, well…WE HAVE A WINNER! It’s super moist, super scrumptious and the additional chocolate chunks made it even more irresistible in my book.

Gluten Free Dairy Free Chocolate Chunk Banana Bread | pastelbakery.ca

I always like to enjoy a baked good with my breakfast, but I keep it on the low glycemic/high fibre side, like with these muffins and these cookies. This Gluten Free Dairy Free Chocolate Chunk Banana Bread is a perfect addition to my breakfast treats. Now, you could opt to exclude the chocolate chunks to keep it on the healthier side, but given it was sweetened only with coconut sugar and maple syrup (and not in large quantities might I add), I went for the chocolate. Figured it would add a little oomph to its sweet-o-meter. Go for it!

Gluten Free Dairy Free Chocolate Chunk Banana Bread | pastelbakery.ca

This is the second time I tried baking with coconut sugar, although my first attempt didn’t turn out quite as well as I had hoped (needless to say, I won’t be sharing that recipe with you). Apparently it can be swapped out 1:1 with granulated sugar, but seems that wasn’t the case for me. I suppose I’m still a coconut sugar newbie and have lots to learn.

Gluten Free Dairy Free Chocolate Chunk Banana Bread | pastelbakery.ca

Even though coconut sugar is new territory for me, I wanted to give it a try as it is a healthier option. Plus, Peggy K sold me on it once she mentioned it tasted like burnt caramel. And you know what, it totally does! I have to admit, I slowly started consuming (small) spoonfuls of this stuff rather than using it to bake. There I was standing in my kitchen. Coconut sugar bag in one hand, spoon in the other, scooping out an ‘acceptable amount’ and devouring it. I looked like a Nutella addict. Weird. I know. Lucky for me though, I now have this banana bread recipe to save me from my coconut sugar addiction.

Pure deliciousness!
Enjoy,

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Note: In the recipe below, I mention the coconut oil should be softened. Check out the recipe in my past post for a tip on how to easily soften the coconut oil.

Gluten Free Dairy Free Chocolate Chunk Banana Bread

Bake Time: 60 minutes

Makes: 1 loaf

This banana bread is super moist and super easy to make. Using nutritious flours and swapping out regular sugar for coconut sugar and maple syrup, make it a great breakfast option or snack.

Ingredients

  • 1/2 cup brown rice flour
  • 1/2 cup sorghum flour
  • 1/4 cup almond flour
  • 1/4 cup tapioca starch
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/8 tsp ground cardamom (optional)
  • 1/2 cup coconut oil, softened
  • 2 overripe bananas, peeled and cut up (see note below)
  • 1 tbsp vanilla bean paste
  • 1/2 cup coconut sugar
  • 2 eggs, lightly beaten
  • 1/8 cup pure maple syrup
  • 1/2 cup chocolate chunks or chocolate chips (optional)

Method

  1. Preheat oven to 350°F. Spray a 9 x 5 loaf pan and set aside.
  2. In medium bowl, combine flours, starch, baking powder, cinnamon and cardamom (if using). Set aside.
  3. In large bowl, soften coconut oil by stirring around for about a minute.
  4. Add in bananas and mash until combined.
  5. Stir in vanilla bean paste and coconut sugar. Mix well.
  6. Add in eggs and mix well.
  7. Fold in dry ingredients and mix until just combined.
  8. Mix in maple syrup and chocolate chunks/chips (if using).
  9. Pour batter into loaf pan and bake in oven for 60 minutes or until tester inserted into center comes out with a few crumbs clinging to it.
  10. Let cool in pan on wire rack for about 20-30 minutes before inverting onto wire rack to cool completely.
  11. Store in airtight container in cool location or refrigerator. Can be warmed up slightly before enjoying.

Notes

This recipe also turns out great using 3 bananas, should you have another overripe banana on hand :)

http://www.pastelbakery.ca/gluten-free-dairy-free-chocolate-chunk-banana-bread/

Strawberry Banana Frozen Yogurt Pops

So is anyone else excited the summer-like weather has finally arrived?? It seems like lately we’ve been on a swing of weather changes – hot, cold, hot, cold…but finally the good weather is here and it looks like to stay. Yeah, we may be getting more rain versus this time last year but hey, a little bit of rain on a hot day is always welcomed. Don’t you just love the smell of rain showers hitting the warm pavement? Just a sign that summer is right around the corner!
And all this warm weather made me want a cool and icy treat to munch on. I had a few strawberries, one banana and about a cup of Greek yogurt on hand, so I put it all together to make these Gluten Free Strawberry Banana Frozen Yogurt Pops.

Gluten Free Strawberry Banana Frozen Yogurt PopsNow does anybody else have the same problem I have – owning a crappy blender? This blender is supposed to ‘crush’ ice but how is that possible if it’s not even capable of pureeing a ripe banana? Seriously?! Whenever I’ve tried to make a smoothie, I always end up with lumps of fruit in my cup. I don’t get it, isn’t a blender supposed to take care of that? This thing definitely does not live up to its name of ‘CrushMaster’.
So, I knew that if I used this so called ‘blender’ to make these Gluten Free Strawberry Banana Frozen Yogurt Pops, I’d just end up frustrated, and with a lumpy mess. That’s why I made these pops using a good ol’ handy dandy potato masher. With a little bit of muscle work, I mashed down the strawberries and bananas to a non-lumpy consistency. Buh-bye ‘CrushMaster’, you have been replaced! Then you whisk in the yogurt, a little bit of honey and voila…a creamy frozen treat with minimal clean up.

Gluten Free Strawberry Banana Frozen Yogurt Pops

I used Olympic Krema Greek Yogurt coconut flavour, but you can use another flavour or plain. The Olympic Krema Greek Yogurt is by far the best Greek yogurt I have ever tried. It’s so rich, thick and creamy, with no gelatin and bonus it’s labeled gluten free, which means not having to call the company to confirm (yippee!). If I could eat unlimited amounts of dairy on a daily basis, I would go through tubs and tubs of this Krema Greek yogurt – I’m just saying.
So what are you waiting for? Go whip up a batch of these Gluten Free Strawberry Banana Frozen Yogurt Pops…quickly before the weather turns on us again! 
Pure deliciousness!
Enjoy and thanks for stopping by! Comments are always welcomed.
Eva

Gluten Free Strawberry Banana Frozen Yogurt Pops

Prep Time: 10 minutes

Makes: 6 pops

Ingredients

  • 1 cup chopped strawberries (about 6)
  • 1 cup chopped ripe banana (about 1)
  • 1 cup Greek yogurt (I used coconut flavoured, but you can use any flavour or plain)
  • 2 tbsp honey

Method

  1. Cut up cleaned strawberries and banana into medium bowl.
  2. Using a potato masher, mash strawberries and banana until no lumps (or very few) are left.
  3. Whisk in yogurt and honey.
  4. Pour into popsicle molds and freeze for at least 4 hours before enjoying.
http://www.pastelbakery.ca/gluten-free-strawberry-banana-frozen-yogurt-pops/

Chocolate Banana Bread

It’s back baby! As you may recall, I recently mentioned how I became tired of the cocoa bean, leading me to this Apple Cinnamon Pecan Olive Oil Cake (one of my new favs by the way!). Deep down, I knew that soon enough my BFF and I would be a team again, and I’m happy to report that day has finally arrived! Ok, so maybe we weren’t apart for that long, but it’s still a big deal to me (frankly, I can’t believe it even happened). So, as a peace offering to choco, I decided to incorporate it into this Gluten Free Dairy Free Chocolate Banana Bread recipe.

Gluten Free Dairy Free Chocolate Banana Bread
Who doesn’t love banana bread – well, I suppose maybe those who don’t like banana, but I mean if you do, isn’t it the best? Always so moist, and it’s the perfect way to use up those aging bananas.

Gluten Free Dairy Free Chocolate Banana Bread
I wanted to make this recipe dairy free. Technically I shouldn’t be consuming large amounts of dairy, even a small amount on a daily basis can be trouble. Of course, sometimes I can’t control myself and I slip up (what can I say, I love Swiss Meringue Buttercream). So, rather than using greek yogurt, I went a bit different and switched it up for mayonnaise. Yup that’s right, mayo.

Gluten Free Dairy Free Chocolate Banana Bread
Now I do recall at one point or another, using mayo in a non-gluten free recipe (back in my non-GF days), but I can’t say I ever used it in gluten free baking, until now that is. I also had a box of Kinnikinnick All Purpose Flour Blend on hand so I decided to use this rather than mixing my own blend. When you want to whip something up quickly, I find that an all purpose gluten free flour blend is the way to go. Maybe it’s the laziness in me, but I find it helps speed up the process (rather than having to pull out all my different bins of flours and making my own mix). Now for the chocolate part, I went with some hot chocolate mix rather than unsweetened cocoa. I used the Mexican Hot Cocoa Mix from Purest. It gave a nice chocolate fudge taste with a hint of spice. The final result? An easy to make, super moist banana bread full of chocolatey goodness.

Gluten Free Dairy Free Chocolate Banana Bread
Pure deliciousness!
Stay tuned as I will return next week with some chocolatey sweets…just in time for Easter!  Hopefully the chocolate in this recipe will hold you over until then.
Enjoy and thanks for stopping by! Comments are always welcomed.

Eva

Chocolate Banana Bread

Prep Time: 10 minutes

Bake Time: 1 hour

Makes: about 10 servings

A quick and easy banana bread that's super moist and full of chocolatey goodness!

Ingredients

  • 1/2 cup dairy free buttery spread, room temperature (or butter if dairy free version not required)
  • 1/2 cup brown sugar
  • 1/2 cup Purest Mexican Hot Cocoa Mix (of if you don't have you could use another hot chocolate mix)
  • 1 egg, room temperature
  • 1 tsp pure vanilla extract
  • 1 1/2 cup gluten free all purpose flour (I used [Kinnikinnick All Purpose Flour Blend)
  • 1 tsp baking soda
  • 3 ripe bananas
  • 3/4 cup mayonnaise

Method

  1. Preheat oven to 350°F. Spray a 9x5 loaf pan and set aside.
  2. Peel and mash bananas in a medium bowl and set aside.
  3. In bowl of mixer, beat dairy free spread with sugar and cocoa mix until light and fluffy (about 2 min).
  4. Add egg and vanilla and mix well.
  5. Add flour, baking soda, bananas and mayonnaise and mix until combined.
  6. Pour into prepared loaf pan and bake for 1 hour or until toothpick inserted in center of loaf comes out clean.
  7. Let cool in pan for at least 5 minutes before transferring to wire rack to cool completely.
http://www.pastelbakery.ca/gluten-free-dairy-free-chocolate-banana-bread/