Gluten, Dairy, Egg-Free Banana Muffins

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[infobox subtitle=”A New Kind of Cooking Show” bg=”purple” color=”white” opacity=”off” space=”30″ link=”no link”]The Alternative[/infobox]
Welcome to my new digital cooking series The Alternative!  I’ve been wanting to mix it up on my YouTube lately and bring you more of my crazy passion for cooking.  I recently went 90% dairy-free, eat quite a bit of gluten-free food and in general am experimenting with the direct correlation between food and health.

Eating this way isn’t always easy, especially as a trained chef who loves yogurt, a delicious croissant, and cheese pizza (my #1 favorite food of all time).  It was time for me to head to the drawing board and think creatively about how to make my new meals fulfilling on a taste and nutritional level in addition to being down-right satisfying. Thus, The Alternative was born – a look inside my experiments as a professional chef learning to cook in an entirely new way.

Also up for discussion in my new series: the healthiest oils to use, dairy alternatives, gluten alternative, and all the other healthy tips I’m picking up along the way. So, if you’re dairy-free, gluten-free, or just love to eat healthy The Alternative is for you. If this way of eating isn’t exactly your thing, watch the videos anyway – tons of great cooking tips for everyone are included.

In today’s first episode I’m showing you how to make gluten, dairy, and egg-free banana muffins. Baking with alternatives can be very tricky, especially when replacing all three of those core ingredients with subs. Lets chat gluten first: instead of white flour I’m using a gluten-free combo of almond, tapioca, and coconut flour in a 3:2:1 ratio. Cooking with different flours is a challenge, but this ratio holds up well and gives baked goods nice texture. Also thrown in here is Xanthan Gum, a product that mimics gluten, providing texture and body to the muffins.

bananamuffins

Going dairy-free is not particularly tricky here. Use a nut milk, like almond milk, or coconut milk to replace traditional milk. This isn’t a savory muffin so no cheee = no problem. Replacing the egg is also easy here: I love using fresh pumpkin as an egg alternative. 1/4 cup of pumpkin = 1 egg.

Here is the recipe for your Alternative enjoyment. Please leave any recipe requests in the comments below!

Gluten, Dairy, Egg-Free Banana Muffins

[tabgroup layout=”horizontal”] [tab title=”Ingredients”]

½ Cup Evaporated Coconut Sugar

½ Cup Earth Balance (BUTTER/DAIRY SUBSTITUTE)

1 teaspoon hazelnut extract

¼ cup pumpkin (EGG SUBSTITUTE)

3 pureed bananas

3/4 cup almond milk

1 ¼ cup gluten-free flour mix (3:2:1 almond, tapioca, coconut)

3 Teaspoons Baking Powder

½ teaspoon xantham gum

½ teaspoon ground cinnamon

1 teaspoon kosher salt

2 Tablespoons Flax Seeds

[/tab] [tab title=”Procedure”]1. Cream together Evaporated Coconut Sugar and Earth Balance.

2.  Add hazelnut extract, puree bananas, and pumpkin to the wet mix, incorporating well on high with a mixer.

3.  Add almond milk and incorporate well.

4. Combine baking powder, xantham gum, cinnamon, and salt and add to gluten-free flour mix.

5.  Going 1/3 cup at a time, slowly incorporate dry mix above into wet mix, stirring on a medium-low setting on your mixer.

6.  Stir until a thin but not runny consistency is achieved.  The result should be a bit sticky.

7.  Fill a muffin tin sprayed with a non-stick cooking oil with the mix, using a small measuring cup to allow you to get the mixture neatly into each hole.

8.  Cook between 325-350 (everyone’s oven is a bit different) for about 45 minutes or until a fork comes out clear.  If they start to get a bit dark but aren’t finished, keep your oven at 325 until they finish baking.

9.  Allow to cook and finish setting up before serving.[/tab] [tab title=”Notes”]Difficulty Level: Medium

Serving Size: About 12 muffins[/tab] [/tabgroup]

12 comments
  1. Is this alternative recipe meant to be healthier? I don’t understand the necessity of going gluten free, egg free and dairy free unless this is for a person with all three allergies.

    1. Everyone’s experience with food is personal and unique, but I feel lighter, less foggy, less bloated, and have so much more energy when I eat super clean. I am not a vegan or vegetarian however, and because I exercise so often I feel like animal protein is a critical part of my diet.
      In general this recipe IS healthier than a traditional muffin which is the general outcome when avoiding dairy and gluten: lower calories and less fat.

  2. Thank you for posting this recipe! My boyfriend of 4 years is allergic to gluten and dairy (among other things) so finding desserts for him to eat are next to impossible. It’s very depressing because he had a HUGE sweet tooth before he was diagnosed about 1 1/2 years ago. I always try to find recipes like this but sometimes they turn out to have ingredients he can’t eat. This one however seems perfectly safe and tasty for him eat. My only issue is that not very many supermarkets carry these ingredients. Would you be able to tell me if there’s a market chain that would carry these items? I’m from southern California, LA to be exact, so any suggestion on where to buy them would be awesome since there are so many food stores to choose from here. Thanks again!

    1. i live in la also. I go to whole foods, sprouts, and also a store called rainbow acres natural foods, trader joes also does carry some of these items. 🙂 . don’t forget to check out vitacost online (order online – shipping is quick) they have heathy foods also.

  3. Love you! And love the concept! One small thing… Earth Balance? If you’re truly going for whole, healthy foods maybe considering a naturally occurring fat? Isn’t the idea to move away from processed products towards real foods that aren’t made in a factory?

  4. Hi lo,
    Just made these and they smell amazing. I’m a little nervous however because I followed instructions to the T. Cooked on 325 for over an hour and they were still gooey on the inside? Do you think its a matter of letting them set for a while? Any insight would be great. My oven is cattywampus and seems to cook different heats all the time.

  5. I didn’t realize you were a trained chef! I would love to connect and talk about the possibility of me contributing to your new endeavor, The Alternative.

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