Wednesday, 28 February 2007

Banana Muffins (egg-free, dairy-free, gluten-free)

When I am feeling calm and relaxed on a week-end I sometimes make breakfast muffins. In my mind's eye I have got up early and showered before the house has risen. As the children stumble sleepily down, they see slim Mummy, damp hair drying in a natural, tousled style, she is fresh-faced and wonderful. She is smiling lovingly as she proffers a warm, banana muffin.

In reality I have snatched a tv lie-in, and when the DVD has run out and the kids are getting restless, I decide it would be a good idea to make muffins. When they are finally ready, the muffin-fest lasts about 10 minutes and then the kids are off, rampaging around the house. At gone 10.30am I am still clearing up, and still wearing my pyjamas. My freshly-showered hubby saunters down after his stolen lie-in and is astonished, "are you still in your pyjamas?"

Banana Muffins
On a couple of occasions when I have made these, the muffins have had a slightly cloying texture, (although still very edible in my book). I'm pretty sure this is down to the bananas, if this happens, you might want to use smaller bananas for next time...
about 0.25tsp xanthan gum
1tsp mixed spice
2 big bananas
130g sugar
1 egg equivalent (I used Orgran 'no egg' egg replacer)
90ml rice milk
90ml vegetable oil
85g chopped dark choc / or sultanas / or dried cranberries/ or / or (it's the weight that counts, but dark choc is best!) (my daughter could tolerate the soya lecithin in dark chocolate when she had her soya allergy, but if you are unsure, check with your doctor or dietician)

  • Heat oven to 180 degrees celsius

  • Put muffin cases into muffin tray (or use fab silicone muffin mould)

  • Put flours, baking powder, bicarb of soda, xanthan gum, mixed spice and sugar into a large mixing bowl - I rarely sieve, use one of those mini whisks and stir through, it does the same job.

  • Mash the bananas using a fork/potato masher on a large plate

  • Mix up the egg replacer, measure out oil and rice milk

  • Put the bananas, 'egg', oil, and rice milk into the flours and mix up. I have heard tell that a true muffin is only lightly mixed with a fork...I've never mastered this art and end up having to stir quite a lot. Hope it doesn't matter.

  • Add chocolate /cranberries / or sultanas /etc...just mix lightly in case it really does matter.

  • Spoon into muffin cases/moulds, about half-way up? They rise quite nicely.

  • Put in the oven at 180 degrees C for 12 minutes, then turn oven up to 190degrees C /375 F/Gas 5 for another 8 mins or so...after that, start to check every two minute in a paranoid manner until they are risen and lightly browned. An implanted skewer should come out clean save for banana detritus.

  • Bon appetit!
© Pig in the Kitchen 2007

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goomer said...

My son who is allergic to wheat, milk, egg, peanut and treenuts is turning 1 next month and I was anxiously searching for recipes to make his first birthday cake. And voila, I found your banana muffin recipe and made it today.
I substituted rice milk with soy milk and put less sugar in since banana is already very sweet. It really came out great! My husband was a bit skeptical to eat egg-free, dairy-free and gluten-free muffins but as soon as he bit into it his face turned into a big smile!
I am happy to have found your great site!

Pig in the Kitchen said...

Goomer, the day after we lost the Webb Ellis cup, you have put the first smile back on my face! Thank-you so much for your comments, I hope you find lots more recipes to try!

Davey Mitchell said...

I just had a quick question about the recipe. In one of the steps it says to add oats but there are no oats in the list of ingredients. Is this a typo, or are there no oats in the recipe?
Thanks so much.

Pig in the Kitchen said...

DaveyM, In a former life these muffins had oats in them, and then i changed the recipe to exclude the oats. This was because someone had pointed out to me that whereas some people with a gluten intolerance can eat oats, others can't. I am about to remove my typo,and I'm VERY sorry for being confusing! Thanks for visiting!

Lowood6 said...

Great muffins! The boys are out at the moment but when they return they will be so impressed! These are like the 'normal' muffins. How do you do it PITK?! You are amazing.

Pig in the Kitchen said...

Oh Lowood6 you say such nice things people will think I paid you to do it! I really hope the boys enjoyed the muffins. Trial and error (and quite a bit of cursing) is how i do it!

sunshine girl said...

i just made and wolfed down a chocolate banana muffin and oh my god! It was wonderful, so moist yet fluffy and slightly chewy. It didn't taste greasy or rice-y. Perfect! I have made some disgusting wheat free vegan recipes lately and I was hoping that this wouldn't be another dud. I am really excited about trying your bread rolls next. Thank you so much for your blog, there is hope for my little girl; she is allergic to wheat, eggs and milk so this site is a gem.

Pig in the Kitchen said...

Sweet sunshine girl! you have just spread some sunshine into my life with your lovely comment. So pleased that the muffin went well, feed them to your girlie with gay abandon!

Fee said...

I have now made these muffins twice, each time they go like hot cakes. Everyone is so surprised at the texture and yumminess of them considering they are GF, EF and WF.

Nathalie said...

My son who is 16 months has recently been diagnosed with milk/egg/nut/legume allergies. I was very distressed and anxious about cooking for him. This recipe is the first one I try from your site and it did bring a huge smile to his face. He got so excited when I showed him the plate of muffins. Thank you so much for all your recipes, I know that I'm going to try lots of them. THANKS.

Pig in the Kitchen said...

Hi Nathalie, I have a friend whose son has a legume allergy, it's a real pain isn't it? But then they all are, sometimes I just long for those days when I made quiche for my children and felt like a perfect mother. Now of course i'm constantly scrabbling around to provide a varied, balanced diet for the whole family without having to cook two separate meals.

I'm really plesed your son liked the muffins, i firmly believe children with allergies should eat more cake than their non-allergic peers!

Hurrah that my blog has helped, I created it for people like us!! (and i really should get my arse into gear and post another recipe...coming soon(ish) ;-)

Anonymous said...

Was wondering if I could use all purpose GF flour instead


Pig in the Kitchen said...

Hi Anonymous, yes I'm sure that would be fine. I wrote this recipe many moons ago before all purpose GF flour was born! Doesn't seem possible now... Enjoy!

Anne said...

Thank you so much for this recipe. I'm a total baking novice (I had to buy everything, right down to measuring spoons and scales to make these), but I really wanted to be able to make something for my my egg/dairy-free daughter while she was home for Christmas. These came out so well when I was having a practise run that I actually took one in a tiny cake tin to Heathrow to meet her! I made them many times while she was here, including for Christmas breakfast, and when she was leaving I made them again to take back to the airport with us. They were like little beacons of love, with added chocolate!


Pig in the Kitchen said...

Ann! That was a truly beautiful comment to leave, thank you so much!
I'm really pleased that the recipe helped you out over Christmas and I just LOVE the fact that you took one in a tin to Heathrow for your daughter :-) I actually might cry a little at how happy your comment has made me! Expect to see it on my boasting wall/testimonial wall in about 3 minutes!

thanks again

Pig x