Gluten -free/Low-Glycemic Muffins: Banana Blueberry
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 282.4
- Total Fat: 11.3 g
- Cholesterol: 93.0 mg
- Sodium: 453.8 mg
- Total Carbs: 43.5 g
- Dietary Fiber: 4.5 g
- Protein: 8.2 g
IntroductionSomething to add some carbs without tipping the blood-sugar levels too dramatically. Something to add some carbs without tipping the blood-sugar levels too dramatically.
1 cup almond flour
1 cup tapioca flour
2 tbsp coconut flour
1/2 tsp gelatin, unflavored
1 1/2 tsp baking soda
1/4 tsp salt
2 tbsp coconut sugar
3/4 cup banana, mashed
1/3 cup dried blueberries, unsweetened
Add the coconut flour using a sifter or fine mesh colander; it has the tendency to stick to itself in clumps.
By adding the coconut flour first and letting sit it for a short while, you allow it to rehydrate a little; this helps create a softer mouth-feel in the finished product. Coconut flour is a great additive to use in gluten-free and low-glycemic baking, but it can give your baked goods a gritty texture if not allowed to soften a bit before baking.
You can substitute the banana with an equal amount of pureed pumpkin or sweet potato to give you a muffin with a slightly lower carb count.
I highly recommend using greased muffin tins or silicone baking cups. These muffins tend to stick to paper liners, but release better after they've been allowed to cool in the refrigerator.
1. Preheat oven to 350 degrees fahrenheit.
2. Using a standing mixer and the standard mixing paddle, mix the eggs, banana, blueberries and coconut flour together. Allow them to stand while gathering the rest of your ingredients.
3. Add the rest of the ingredients and mix thoroughly.
4. Grease or line your muffin tin (silicone baking cups are recommended) and fill cups to the top.
5. Bake for 20-25 minutes or until golden brown. Lightly tap the tops to test for doneness. This recipe makes a dense, moist muffin; they should be fairly firm when done.
Serving Size: makes 6 muffins