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Wednesday, November 2, 2011

Gluten-Free Banana Struesel Muffins





Each year my kids have participated in our county's 4-H Food and Nutrition contest where they make a food and then have to tell how healthy it is. Its a long list of stuff they need to do and know since they need to know the calories per serving, which food group it goes with and how that fits into a healthy diet, could it be made healthier, as well as explaining how they made it. They have to know what primary nutrients the dish provides (ie protein, fiber, vitamins, minerals) and what those nutrients do. They also have to tell what community service they did, what sort of leadership they did, what they have learned in the project and what sort of activities they did to learn those things.

This was Junior's first real year to compete.

In previous years he would make the food and the older teens would ask questions but he would get a ribbon just for showing up. He could say he didn't make it, his mama did and he would get a ribbon. He could say he didn't even like the food and he would get a ribbon.

This year he had to know his stuff.

He chose banana muffins - actually he first said banana bread but when I pointed out that he would have to serve it to the judges he decided muffins sounded easier to serve. Then I suggested a streusel topping since sometimes gluten-free baked goods just turn out ugly. Its unfortunate but true. A streusel could hide a number of flaws. Junior was less convinced about a streusel but he didn't remember ever eating one. The compromise was to make a practice batch and do half with the streusel and half without but by the time he was topping the muffins, he decided that the streusel sounded good and they were all topped.

The muffin recipe came from Carol Fenster's book Cooking Free and the streusel came from Gingerlemongirl's Streusel Topped Fresh Blueberry Muffins.

And how did he do in the contest? Well, he told the judges that they didn't want to know what protein did because it is "absolutely disgusting!" Luckily the judges realized he meant fiber.

He won first place and so will go on to district in February. And everyone loved his muffins - not even realizing that they were gluten-free or what that meant. They were just yummy, cinnamony muffins.

Gluten-Free Banana Streusel Muffins

2/3 cup packed light brown sugar
2 large eggs
3 tablespoons coconut oil
1 teaspoon vanilla extract
112 grams potato starch
74 grams sorghum flour
22 grams almond flour
47 grams tapioca starch
1/2 teaspoon salt
2 teaspoon baking powder
1 teaspoon ground cinnamon
1 ½ cups mashed ripe bananas
½ cup chopped nuts of your choice (optional)
Streusel topping
3 tablespoons sorghum flour
2 tablespoons certified gluten free oats
2 tablespoons brown sugar
1/8 teaspoon cinnamon
2 teaspoons melted butter

1. Preheat oven to 350°F. Grease muffin tins with nonstick spray or insert cupcake liners.
2. Cream sugar, eggs, oil, and vanilla with electric mixer.
3. Mix together potato starch, 74 grams sorghum, almond flour, tapioca starch, salt, baking powder, and spices in a separate bowl.
4. Add flour mixture to egg mixture, alternating with bananas. Stir in nuts if using. Batter will be soft. Pour batter into prepared muffin pan.
5. Mix 3 tablespoons sorghum flour, oats, 2 tablespoons brown sugar, 1/8 teaspoon cinnamon, and butter in a bowl with a fork and sprinkle over muffins.
6. Bake for 18-24 minutes or until toothpick inserted comes out clean.


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