I have been working to create a tasty whole grain flour that my kids like, and I think I’ve got it. For this recipe, first make the flour, then scoop the required amount for the recipes.*
2 cups brown rice flour
1 cup corn meal
1/2 cup millet flour
1/2 cup flaxseed meal
1/4 cup buckwheat flour
1/4 cup amaranth flour
1/2 cup tapioca starch
1/2 cup potato starch
If you have to, you can leave out the buckwheat and amaranth flours, but don’t skip the flaxseed. It becomes gelatinous when wet, and I think it helps hold the muffins together.
Brilliant Banana Muffins
1 1/2 cups flour
2/3 cups sugar
equivalent of 2 eggs using Ener-g Egg Replacer
1 tsp. baking soda
2 tsps. baking powder
dash of salt
2 tsps. vanilla
1/4 cup oil (I’ve been using grape seed)
2 cups mashed bananas (about 5 medium bananas)
Sift dry ingredients in one bowl. Make egg replacer eggs. Pour into dry ingredients along with oil. Mix until crumbly. Mash bananas. Pour into flour mixture. Beat well with electric mixer. Batter should be gooey. Pour into non-stick muffin pan. Bake at 350 for 20-25 minutes until tops are golden and shiny. Test with a fork to make sure muffins are cooked through. Cool for 10 minutes, and muffins should pop out pretty easily.
Awesome Apple Muffins
Follow recipe above except:
Instead of bananas, use two cups of unsweetened apple sauce.
Add 1 cup of sugar instead of 2/3 cup.
*I altered the recipe from Nearly Normal Cooking for
Gluten-Free Eating by Jules Shepard. I took out the regular eggs, changed the flour, omitted the nuts and berries, reduced the sugar, and increased the fruit.