Saturday, April 13, 2013

Grain Free Egg Free Banana Bread Muffins

Baking is a tricky thing in this house these days.

From trial and error and personal experience I have discovered that I am sensitive to gluten (it gives me terrible gas and just generally makes me feel icky). I also over time have come to believe that grains in general are just not an ideal food for humans.  They are new to our diet from and evolutionary perspective and although as omnivores we can survive on just about anything that does not mean that we thrive on anything.  I want to eat to thrive.

Baking without grain flour is extremely tricky but possible.  Almond flour and coconut flour are both good substitutes that are high in protein, fiber, low carb and they contain loads of healthy fats and micro-nutrients as well.

To make things a little more difficult it seems that my son has an egg sensitivity or possibly a full on allergy.  After suspicions that he might be sensitive I removed eggs from my diet as a test to see if the change in my milk would make a difference for him, specifically his sensitive skin.  Sure enough after just a few days his relentless eczema on his legs started to clear up. He is still so young that he may outgrow this sensitivity but for now he and I are egg free.

There are numerous possible egg substitues.  Because eggs are used in baking as a binder, leavener and/or to add moisture finding the best egg substituent for a particular recipe takes some trial and error. But I'm up to the task ;) 

Grain Free Egg Free Banana Bread Muffins

2 ripe bananas
3/4 cups cultured buttermilk
1 teaspoon vanilla extract
2 1/2  cups blanched almond flour*
1 tablespoon brown sugar
1 teaspoon cinnamon
1 teaspoon baking powder
1/2 teaspoon real salt

Mix all ingredients together.
Scoop heaping 1/4 cup batter at a time in to lined cupcake pan. (check out my adorable reusable silicone muffin liners!)

Bake for at 350 degrees for 35 min.

*I used Honeyville Grains blanched almond flour.  FYI I have not had much success with Bob's Red Mill almond flour (but I love some of their other products!)

My son and I enjoyed these with some cinnamon sugar compound butter and some fruit this morning for breakfast (with a side of steamed broccoli, weird I know but he doesn't know that, he loves it). You would never guess that they were grain or egg free!  Tasted like good old banana bread to me!  

I look forward to exploring grain free egg free baking some more and I will be sure to share all the great recipes I develop here with you!

I need to get to work on making an awesome birthday cake before June!

*This recipe is a part of Real Food Wendsdays (on Thursday!) Go check out some of the other great posts by other real food bloggers!

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