Best Banana Muffins – Vegan style

These banana muffins never disappoint! I adapted this lower sugar version of the Muffin Mania Banana Muffins in the 80’s and have been making them probably every month since in one version or another. When I had to switch to gluten-free flour they made the transition almost seamlessly. With my flour mix and a teaspoon of xanthan gum I am not afraid to take them to the shop for coffee break (especially if I make the chocolate chunk version). So when my niece was coming for a visit and I had some nice ripe bananas (the secret ingredient) I thought I would try them with a flax egg substitute to suit her vegan diet. I was not disappointed – they were great with fresh and dried cranberries for added flavour. I would make these if I were out of eggs anytime!

Vegan Banana Cranberry Muffins – for pdf version click here Vegan Banana Muffins

1 Tbsp ground flax seed*
2 1/2 Tbsp water *
1 1/2 cups all purpose gluten-free flour
1 tsp xanthan gum
1/2 cup white sugar
1 tsp GF baking powder
1 tsp baking soda
1/2 tsp salt
3 very ripe bananas, mashed, about 1 1/4 cups
1/3 cup margarine or butter, melted
3/4 cup fresh, frozen or dried cranberries or combination

* the flax and water replaces one egg – if you are not vegan you may use an egg instead

  • Whisk water into flax seed in a small bowl and let sit while preparing rest of ingredients (at least 5 minutes) until thickened.
  • Sift flour, xanthan gum, sugar, baking powder, baking soda and salt in a bowl.
  • Stir flax mixture and margarine into bananas until blended then pour over sifted dry ingredients.
  • Add cranberries and mix until evenly distributed.
  • Fill paper-lined muffin pans using a 1/4 cup measure or a 2 1/4 ounce scoop for 9 large muffins or a 7/8 oz scoop for 30 mini-muffins.
  • Bake at 365°F for 25 minutes (less for mini-muffins)until muffin springs back when lightly touched.

Mincemeat Delights!

Mincemeat Muffins – Winter Comfort

I love Mincemeat Pie, Tarts and Crisp (both Anne’s Favourites pg 243), and Mincemeat Muffins (pg 137).  I love the extra fruitiness of the filling Doreen and Kerri helped to develop while we worked together at Armstrong’s Bakery and I usually make a batch at Christmas and freeze what is left for muffins on those stormy winter days! We had a few of those in the last few weeks.

I have included the muffin recipe with the gluten-free flour but you can substitute a mixture of whole wheat and all purpose wheat flour and leave out the xanthan gum to make the regular version of these muffins.

Mincemeat Muffins  – click here for pdf copy of recipeMincemeat Muffins 057

Mincemeat Filling, Pie and Crisp – click here for pdf copy of recipe

Mincemeat Apple Pie

For a pot luck I made mincemeat apple crisp in a gluten-free pie shell and it was delicious! With the rich pecan topping and fruity mincemeat filling you forget it is gluten-free.