Thursday, April 15, 2010

Why Banana Blueberry Muffins?

"Oh, I'd be happy to bring banana blueberry muffins!"  Why, oh why, do we offer to bring freshly baked goods?  We work full-time and a half, we're leaving from work on a Friday afternoon for a weekend retreat, knowing that we won't even have the upcoming weekend to prepare for the following week of work.  What are we thinking???  We spend more time prepping food for the weekend than planning our clothing to be sure that we aren't accidentally poisoned by gluten, but we offer to take the time to make homemade muffins for the weekend event.  Why???

Because every other treat available at the event will make us sick.

Because our gluten-free alternatives will taste just as good, if not better, than any other item on the dessert table.

Because we know that baked goods made with almond flour are wholesome and more satisfying than products made with refined white flour.

Because we are committed to wellness.

Because maybe someone else will feel loved because a gluten-free option is available for them.

So, I bake on a Thursday night, knowing that I still need to pack, sleep for a few hours, and then teach 21 third graders all day tomorrow.

Thankfully, we have resources like Elana Amesterdam's Gluten-Free Almond Flour Cookbook to rely upon.  It may be way past bedtime, but homemade muffins are essential for the weekend ahead. 



Banana Blueberry Muffins

3 cups blanched almond flour
1/4 tsp sea salt
1 1/2 tsp baking soda
2 T grapeseed oil
3 large eggs
2 cups mashed ripe bananas
1 c frozen blueberries

Preheat oven to 350.  Line 12 muffin cups with paper liners.

In a large bowl, combine the almond flour, salt, and baking soda.  In a medium bowl, whisk together the grapeseed oil and eggs.  Stir the wet ingredients into the almond flour mixture until thoroughly combined.  Stir the bananas into the batter, then fold in the blueberries.  Spoon the batter into the prepared muffin cups.

Bake for 35 minutes, until the muffin tops are golden brown.  Let the muffins cool in the pan for 30 minutes, that is, after you've burned your fingertips and tongue sampling the first muffin out of the pan.

Fantastic 10:00pm snack.  Fantastic breakfasts all weekend long.

Happy weekend, everyone.

1 comment:

  1. And they were GOOOOOOOD. I can vouch firsthand. :)

    ReplyDelete