Banana Cream Breakfast Muffins
Banana Cream Breakfast Muffins
Another variation of the Banana Chia Seed Muffins below.
Batter:
1/4 Cup Buttermilk
5 Eggs
1/2 Stick softened Butter (or ¼ cup GF oil)
3 Large Ripe Bananas
1/4 Cup ground Chia Seeds
1/2 Cup chopped Pecans (optional)
1 Cup Gluten Free All-Purpose Flour ( I used Better Batter)
1 Cup Gluten Free finely ground Almond Flour
1 Tablespoon GF Baking powder
1/2Teaspoon Baking Soda
1 Cup Brown Sugar or Pyure Stevia Sweetener ( I used the sweetener)
Filing:
1 Ripe Banana
8 oz. plane Cream Cheese
2 Tablespoons White granulated Sugar
Preheat oven to 325*F.
In large mixing bowl mix together, buttermilk, eggs, butter, bananas and ground chia seeds. Using electric mixer on high, blend together until there are no lumps left from the bananas. Then add the flours, baking powder, baking soda, sugar and nuts (if you use them). Fold in flour mixture, then blend well with electric mixer until all ingredients are smooth. Don’t over mix. Let batter set while you make the filling.
In medium size bowl mash peeled banana and cream cheese together with fork or pastry creamer. Add sugar and stir until smooth. Fill a piping bag with cream cheese mixture. You don’t have to use a decorator tip, but if you do use a large one. Close the end and set aside, until you get the muffin cups filled.
Line a muffin pan with liners and fill each with batter (about ¼ cup each ) I like to use a triggered ice cream scoop to do this. Then insert the tip of the piping bag into the center of each muffin and squeeze filling into the batter. ( I insert the tip about ½ way down into the batter) Pulling back and lifting the bag as the filling comes out of the top. I like to swirl it around a bit on top of batter also. Do the same to each muffin until they are all filled. Bake for 25-30 minutes or until muffins are brown on top and firm to the touch. When done remove from oven and let cool. This will make about 12-15 cupcake size muffins. Enjoy!
Note: You may have air holes form in the center of muffins as they cool. If that happens, just make more banana cream and fill each with the creamy filing!
Jan’s Gluten Free Banana Chai Muffins
on June 3, 2015
Jan’s Banana Chia Muffins
Yeast Mixture
1/4 Cup room temperature Sweet Buttermilk
1/4 Cup luke warm water (be sure it isn’t over 110*)
1/4 Cup packed Pure Brown Sugar
1 Teaspoon Dry Active Yeast
Batter:
1 3/4 Cups Gluten Free All-Purpose Flour ( I use Tom Sawyer/Betty Crocker GF Rice flours mixed ½ and ½ )
1 1/2 Teaspoons GF baking powder
1/2Teaspoon Baking Soda
3/4 Cups Pure White granulated Sugar
2 Large Eggs beaten
1/2 Stick softened Butter (or ¼ cup GF oil)
2 Large Bananas or 3 small sliced and mashed
1/8 Cup Chai Seeds (Soaked in 1/8 cup warm water for at least 20 minutes)
1/2 Cup chopped Pecans (optional)
In glass container make the yeast mixture first. Add room temperature buttermilk, warm water, brown sugar, and yeast. Whisk together and set yeast mixture aside while you make batter. ( I like to set mine by the stove or in a warm place)
Preheat oven to 325*F.
In large mixing bowl whisk together flour, baking powder, baking soda, salt, and white sugar. Using mixer on high, blend together flour mixture with beaten eggs, butter, and mashed bananas, and soaked chai seeds. Add yeast mixture to batter and mix until completely blended don’t over mix. Let batter set for about 15 -20 minutes, then dip batter (about ¼ cup each ) into a greased nonstick muffin pan or cupcake liners. I like to use a triggered ice cream scoop. Bake for 25-26 minutes or until a tooth pick inserted in center cup comes back clean. When done remove from oven and let cool. This will make about 18 cupcake size muffins. Enjoy!
Oatmeal Fruit Breakfast Muffins with Fruit Glaze
on May 12, 2015
Oatmeal Fruit Breakfast Muffins with Fruit Glaze
Besides being Gluten Free, these Muffins are low in sugar, fat, and dairy free!
1 1/2 Cups all purpose Gluten Free Flour ( with xanthan gum already added)
1 1/2 Cups GF Old Fashioned rolled Oats
1/2 Cup Dark Brown Sugar
1 Tablespoon GF Baking Powder
1/2 Teaspoon Baking Soda
1/4 Cup GF Oil
1/2 Cup Water
1/2 Cup unsweetened additive free Applesauce
3 Eggs beaten
1 Cup Fresh or Frozen Fruit (Blueberries, Sweet Cherries, etc. if you use large fruit like strawberries, you need to cube them into smaller pieces)
In large mixing bowl whisk together, flour, oats, sugar, baking powder, and baking soda. Add oil, water, applesauce, and eggs. Mix just until all dry ingredients are incorporated. Add fruit by folding into batter. Preheat oven to 325*F. Using a triggered ice cream scoop to fill paper cupcake holders with one scoop of batter (about ¼ cup each) . Or if you bake in a larger muffin pan use 2 scoops each. Bake for 25- 30 minutes or until wooden toothpick inserted into center muffin, comes back clean.
Fruit Glaze:
1 Cup pureed fruit
1/4 Cup water
1 Tablespoon powdered Sugar (optional)
In small sauce pan, heat ( on medium high heat) all ingredients, until mixture starts to boil. Turn heat to medium, stirring continually and cook for 2 minutes. Let cool slightly and dip each muffin into glaze, coating the entire muffin. Server for breakfast or snack.
Apple Cinnamon Muffins or Doughnuts
1 3/4 Cups All Purpose G F flour, with xanthan gum already added ( I use Tom Sawyer, Betty Crocker GF flour mix, see flour mixes)
2 Teaspoons additive free ground Cinnamon
1/2 Tablespoon Baking Powder
1/4 Teaspoon Baking Soda
1 Teaspoon Active Dry Yeast
1 Cup Packed Pure Brown Sugar
2 Eggs beaten
1/2 Stick softened Butter (or ¼ cup gf oil)
1 Cup additive & sugar free Applesauce
1/2 Cup pure sweet Buttermilk
(optional 1 Cup chopped pecans)
In large mixing bowl whisk together flour, cinnamon, baking powder, baking soda, yeast, and brown sugar. Add eggs, butter, applesauce, and buttermilk. Mix on high just until smooth. Don’t over mix. Let batter rest for about 15- 20 minutes. Then fold in pecans. Preheat oven to 325*F. Using a ¼ cup ice cream scoop fill each muffin cup with batter. If you don’t use the muffin papers then you must grease and flour your muffin pan. If you are making doughnuts, grease a non-stick doughnut pan and fill each doughnut place with batter almost to the top. Bake muffins for 28- 30 minutes and doughnuts for 25 minutes. This recipe will make a dozen small cupcake size muffins and 6 doughnuts.
Glaze:
2 Cups additive free Powdered Sugar
1 1/2 Teaspoon additive free ground Cinnamon
1/3 Cup warm tap water
Whisk until smooth and dip or brush muffins and doughnuts with glaze. Enjoy for breakfast or treat!
Gluten Free Red Velvet Cupcakes
GF Red Velvet Cupcakes
GF Red Velvet Cupcakes ( with No artificial Colors)
2 Cups Good Quality All-purpose Gluten Free Flour with a gum already added (I use Better Batter or Tom Sawyer GF/Betty Crocker GF)
1 Cup Sugar
2 Teaspoons GF Baking Powder ( I use Clabber Girl)
1 Teaspoon Baking Soda
1/2 Tablespoon Pure Cocoa Powder
1 stick Salted Butter melted or softened
1 Tablespoon Pure Vanilla
¼ Cup water
2-14.5oz. Cans of pickled Beets (I used Great Value Brand, or any brand with no artificial colors or flavors added)
3 Eggs or 2/3Cup 100% additive free Egg Whites
Optional 1 bag of GF chocolate chips
In medium size bowl whisk together flour, sugar, baking powder, soda, and cocoa. Drain juice from cans and pour beets into a strainer and rinse excess brine from beets with cold water. ( this will measure out to about 2 Cups of chopped beets) Put rinsed beets into food processor and chop on high until beets are a pureed. Add melted butter, vanilla, water and eggs and mix well. Add flour mixture, water and egg whites. Mix well so there are no lumps. (if you are using chocolate chips fold them in now) Let set 15 – 20 minutes, to let rice flour absorb liquids.
When ready to bake.
Preheat oven to 325*F.
Using a triggered ice cream scoop (about ¼ cup) fill each cupcake liner with one scoop of batter. Bake for 25- 30 minutes or until wooden toothpick inserted into center cupcake, comes back clean. This will make about 18 regular cupcakes 12 of the large muffin size. When cool ice with cream cheese frosting.(recipe below)
Cream Cheese Icing
8 oz. Plain Preservative Free Cream Cheese ( Philadelphia)
1 Stick softened Butter
2 – 2 ½ Cups Pure GF Powdered Sugar
In food processor blend all ingredients until smooth. Refrigerate until ready to use.
Posted on October 17, 2014 by Janet Monk
TIP: Before you get started with the batter, first you must mix the flours. ( Since Pillsbury GF has xanthan gum already in it you do not need to add it.) In a large bowl add 2 boxes of Betty Crocker Gluten Free Rice Flour Blend ( it comes in 1 lb. boxes) and a 2 lb. package of Pillsbury Gluten Free Flour. Slowly whisk together until thoroughly blended. Store in an air tight container and label.
Cocoa Caramel Cupcakes
(This is a version of the Hershey’s chocolate cake recipe)
1 ¾ Cup Pillsbury GF Flour and Betty Crocker GF Rice Flour blend ( ½ & ½)
1 Cup Hot Water ( microwave about 1 minute)
1 Cup Milk
1 Stick Melted Butter
2 Teaspoons Vanilla
2 Large Beaten Eggs
Mix flour and all liquids, and refrigerate overnight. ( Using this flour you must let it set for about 5 hours so that it isn’t gritty)
When you are ready to bake.
Preheat oven to 325*
In the food processor mix the rest of the ingredients.
2 Cups White Sugar
¾ Cup Hershey’s Cocoa
2 Teaspoons Gluten Free Baking Powder
1 ½ Teaspoon Baking Soda
1 Teaspoon Salt
Making sure all dry ingredients are mixed well, add the wet ingredients from the refrigerator. Blend well until there are no lumps left. Using a triggered ice cream scoop fill cups for cupcakes. Bake for 25 -30 minutes. Makes about 18 cupcakes. When cool, ice with caramel icing.
Caramel Icing
1 – 11oz. Package Kraft Caramels
1 – 14 oz. Can Sweetened Condensed Milk ( make sure there are no additives, ingredients should read, Milk and Sugar)
Open can and pour into a large glass bowl. Unwrap all caramels and add to canned milk. Heat in microwave for about 1 minute 30 seconds. Stir will and reheat until all caramels are melted, about another 1 – 2 minutes. You can ice cupcakes while icing is still warm or you can wait and let it cool and thicken, so that you can swirl it around the cupcakes.
Gluten Free Pumpkin Spice Muffins
¼ Cup Butter ( ½ stick) or oil
¼ Cup water
¼ Cup Milk
1 – 15 oz. Can 100% Pumpkin with no additives ( I use Libby’s)
2 Cups Tom Sawyer GF Flour/ Betty Crocker GF Rice flour Mix ( ½ & ½ )
Heat butter, water, and milk ( microwave 1 minute 5 – 10 seconds) just before boiling. Add Pumpkin, hot water, milk and butter to food processor mix and add flour. Mix just so there are no lumps. Let set for 20 – 30 minutes or refrigerate overnight.
2 Large Eggs
1 ½ Cups Sugar
1 Teaspoon Additive Free Nutmeg ( I like Morton Bassett)
1 Teaspoon Additive Free Cinnamon
½ Teaspoon Additive Free Ground Cloves
2 Teaspoons GF Baking Powder
1 Teaspoon Salt
1 Teaspoon Baking Soda
Preheat oven to 325*
In small bowl whisk sugar and all spices, making sure there are no lumps. Add eggs to GF flour and pumpkin mixture in food processor, blend then add sugar and spices. Mix well until all ingredients are blended. Do Not over mix. Using a triggered ice cream scoop (about ¼ cup) fill cups with one scoop of batter. Bake for 25- 30 minutes or until wooden toothpick inserted into center cupcake, comes back clean. This will make 18 cupcakes. Ice with Sugar and Spice Cream cheese icing.
Sugar and Spice Cream Cheese Icing
4 oz. Plain Preservative Free Cream Cheese ( ½ – 8 oz. package Philadelphia)
1 Stick softened Butter
1 Teaspoon Pure Vanilla
2 – 2 ½ Cups Pure GF Powdered Sugar
½ Teaspoon Additive Free Cinnamon
¼ Teaspoon Additive Free Nutmeg
¼ Teaspoon Additive Ground Cloves
In food processor blend all ingredients until smooth. Refrigerate until ready to use.
Jan's Gluten Free 
I am looking for a reciepe that I got a couple of years ago. I seem to have lost them. it was Olive, Lemon zest and Thyme Muffins. There was another one that had dates in it. I can’t seem to find them on this sight. Yvonne
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Yvonne, I’m sorry. I’ve never had a Lemon Thyme cupcake recipe. It sounds good though. I’ll check on other sites and see if I can find one for you.
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Yvonne, here is one that sounds similar. Hope this helps.
https://www.deliciousliving.com/special-diets/gluten-free-special-diets/lemon-thyme-mini-muffins/
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