Category Archives: snacks

gluten-free blueberry banana muffins titles

Gluten-free Blueberry Banana Muffins

gluten-free blueberry banana muffins titles

Blueberry season started early here in Florida. By the end of April we’d already gone blueberry picking and filled the freezer with berries for smoothies, jam, ice cream and muffins.

blueberry bucket web address

I have two teens now, but when the kids were little we always read Blueberries for Sal before going berry picking. I loved the Before Five In A Row lessons that included activities to make reading even more fun. I found these printables good for any little ones you might have at your house right now.

“Little Sal picked three berries and dropped them into her little tin pail…kuplink, kuplank, kuplunk!” – from Blueberries for Sal by Robert McCloskey

This year we are also getting handfuls of berries from our backyard bushes! I’ve tried converting our landscaping into as much edible landscaping as I can. Three blueberry bushes replaced some overgrown ligustrums a few years ago.

“You ought to have seen what I saw on my way To the village, through Mortenson’s pasture to-day: Blueberries as big as the end of your thumb, Real sky-blue, and heavy, and ready to drum In the cavernous pail of the first one to come! And all ripe together, not some of them green And some of them ripe! You ought to have seen!”
excerpted from “Blueberries” by Robert Frost

When we first moved in we planted bananas which have since grown into a tiny jungle by my daughter’s bedroom window. Right now we have both bananas and blueberries growing – inspiration for some seasonal baking!

bananas with web address

Sprouted Grains and Flours

I really like To Your Health’s Sprouted Gluten-free Baking Mix for these muffins. To Your Health, a small business in rural Alabama, is owned by Peggy Sutton whose own quest for health resulted in this answer:  “Eat a variety of all foods God made available to us in as pure form as possible.”

Sprouting grains makes their vitamins more available and makes the grains more digestible while reducing the phytic acid to nearly half.

You can find To Your Health sprouted flours and products at selected Whole Foods stores and other natural food stores, or you can order them directly from To Your Health.

Gluten-free Blueberry Banana Muffins

2 1/4 cups To Your Health Sprouted Gluten-free Baking Mix

1 tsp sea salt

1 tsp non-aluminum baking soda

1 tsp non-aluminum baking powder

1 cup whole milk kefir or buttermilk

2 eggs from pastured hens

1/2 cup butter or coconut oil

1/2 cup unrefined sugar like sucanat or coconut sugar

1 tsp vanilla

2 very ripe bananas, mashed

1 cup fresh or frozen blueberries

Preheat the oven to 400 degrees. Grease or line a 12-cup muffin tin.

In a medium bowl whisk together the gluten-free flour, sea salt, baking soda, and baking powder and set aside.

In a large mixing bowl cream together the butter and sugar. Add the bananas, mixing well.  Add the eggs and mix well. Add half of the dry ingredients, mix and then add half the kefir or buttermilk. Add remaining dry ingredients followed by remaining kefir/buttermilk.  Stir until incorporated. Then gently stir in the blueberries.

Evenly divide the batter between the 12 muffin cups. Bake for about 20 minutes or until a toothpick inserted in the center of a muffin comes out clean. Remove from the oven.

Allow the muffins to stay in the muffin tin for about 3 minutes. I’ve found that gluten-free baked goods are much more fragile and allowing them to set up a bit makes it less likely that you will squash or break one taking it out of the pan.

Remove from the pan and allow to cool on a wire rack. These keep best if refrigerated, and they also freeze well. Just wrap in a little foil to reheat in a 350 degree oven for about 10 minutes.

Gluten-free Blueberry Banana Muffins
 
Author:
Recipe type: muffin
Serves: 12
 
Spring and summer berries, plump and juicy, fill this moist gluten-free breakfast treat. Add a big glass of raw milk or a lovely cup of tea for the perfect snack.
Ingredients
  • 2¼ cups To Your Health Sprouted Gluten-free Baking Mix
  • 1 tsp sea salt
  • 1 tsp non-aluminum baking soda
  • 1 tsp non-aluminum baking powder
  • 1 cup whole milk kefir or buttermilk
  • 2 eggs from pastured hens
  • ½ cup butter or coconut oil
  • ½ cup unrefined sugar such as sucanat or coconut sugar
  • 1 tsp vanilla
  • 2 very rip bananas, mashed
  • 1 cup fresh or frozen blueberries
Instructions
  1. Preheat the oven to 400 degrees, and grease or line a 12-cup muffin tin.
  2. In a medium bowl whisk together the gluten-free flour, sea salt, baking soda, and baking powder, and set aside.
  3. In a large mixing bowl cream together the butter and sugar. Add the mashed bananas, mixing well. Add the eggs and mix well.
  4. Mix in half of the dry ingredients, and then add half of the buttermilk/kefir stirring well.
  5. Add the remaining dry ingredients followed by the remaining buttermilk/kefir mixing just until incorporated.
  6. Gently stir in the blueberries.
  7. Evenly divide the batter between the 12 muffin cups, then bake for about 20-23 minutes or until a toothpick inserted in the center of a muffin comes out clean.
  8. Remove from the oven but allow the muffins to sit in the muffin pan for 3 minutes before removing.
  9. After the 3 minutes rest, remove the muffins to a cooling rack to finish cooling.

 

Love blueberries? Love these muffins? Be sure to Pin this recipe for later!

blueberry banana muffins extra image titles

 

 

 

ALN’s Best of 2014: Best Easy Snack Recipes

ALN snack roundup collage titlesAlternative Living Network is a network of Christian natural living bloggers — bringing light and life to the alternative lifestyle. We’ve gathered together to bring you the very best of 2014. In this post you’ll find more than two dozen fun and tasty recipes for the snack-a-holic in any family. Many recipes are suitable for special diets such as gluten-free, dairy-free or sugar-free.  Try them all and leave behind a comment – in fact we’d love it if you left a comment here letting everyone know which recipe is your favorite, and leave another comment on the recipe page to share a little love with the person who developed the recipe!

Best of 2014 Snack Recipes

Cacao Blueberry Yogurt Blast from It Takes Time

Fresh from the Freezer from Beauty in the Mess

“Ice Cream Cone” Snack from I Believe in Joy

Homemade ‘Gogurts’ Portable Yogurt from I Believe in Joy

Homemade Coconut Butter from Natural Mama In Progress

Italian-Seasoned Kale Chips from Natural Mama In Progress

Fudgy Nutty Dates from Worth Cooking

Delicious Healthy Grain-free Granola Bars from Intoxicated on Life

Homemade Sugar-free Fudgesicles from Intoxicated on Life

Creamy, No-Brown Guacamole from Intoxicated on Life

Fresh Green Juice Drink from My Cultured Palate

Best Ever Boiled Custard from My Cultured Palate

Gluten-free Strawberry Muffins from My Cultured Palate

Easy to make Grain-free Almond Chia Crackers from This House of Joy

Best Probiotic Pickles from Scratch from This House of Joy

How to Make Perfect Hummus from This House of Joy

Disappearing Peanut Butter Cookie Dough Bites from Growing Slower

DIY Fruit Leather from Virginia George.com

Healthy Vanilla Pudding from The Pistachio Project

Apple Pie Gelatin from The Pistachio Project

Strawberry Cantaloupe Smoothie from Richly Rooted

Cranberry Applesauce from Purposeful Nutrition

Candycorn Halloween Snack from I Believe in Joy

Pumpkin Patch Halloween Snack from I Believe in Joy

Cranberry Orange Coconut Flour Muffins from Well Fed Family

Strawberry Fluff from Well Fed Family

Which snack does your family like best? Tell us here in the comments or share with us on our Facebook page. See all the other Best of 2014 categories here.

This blog is for informational purposes only. Some links may be monetized. Thank you for supporting Well Fed Family with your purchases.