10.11.2010

Banana Muffins Made With Peanut Flour

Look what I found at Trader Joe's:
Peanut Flour! What a great opportunity to boost protein and flavor in gluten-free baking. I have been experimenting with this flour for a couple of weeks, and find that it is very versatile. It is a great way to get peanut flavor without the fat of peanut butter.  Peanuts are legumes, not nuts, so this flour would be classified as a bean flour. Goober pea flour. 


 As you know my standard flour mix is 1/3 sorghum flour, 1/3 millet flour, and 1/3 potato starch. Two parts whole grain flour to one part starch. In experimenting with peanut flour I have been substituting it for the millet flour. That is after I discovered that too much peanut flour makes the end result too soft. My first cookie try was too cakey. I used 2/3 peanut flour and 1/3 starch - no grain flour. It really needs to be combined with grain flour. 

Now let's bake. Here's a recipe for banana muffins using peanut flour. Of course I added chocolate chips. The topping is just brown sugar and peanuts, but when it is baked on it tastes like toffee peanuts. Yum.

Banana Chocolate Peanut Muffins, GF/CF

1/3 cup peanut flour
1/3 cup sorghum flour
1/3 cup potato starch
1 tsp baking soda
1 tsp xanthan gum
1/2 tsp baking powder
1/2 tsp salt
1/3 cup light olive oil
1/2 cup organic evaporated cane juice
1 large egg
1 cup mashed bananas

1/4 tsp gf vanilla
3/4 cup chocolate chips

Topping:
1/2 cup coarsely chopped peanuts
1/2 cup organic brown sugar

Preheat oven to 350ยบ

1. Mix flours, potato starch, baking soda, baking powder, xanthan gum, and salt in a medium mixing bowl. Whisk until well combined.

2. In a smaller bowl, whisk together the oil and evaporated cane juice. Add the egg, mashed banana and vanilla, whisk until well blended. Stir in chocolate chips.

3. Add dry mixture into wet mixture and stir until well blended, being careful not to over-beat.

4. Fill paper-lined muffin cups 3/4 full. Combine topping ingredients, sprinkle evenly over the muffins.

5. Bake for 20-25 minutes or until toothpick inserted in the center of a muffin comes out clean.

Remove muffins from pan and cool on a wire rack. Any muffins that you don't intend to eat within a couple of days should be frozen for later use. After they are completely cooled, wrap individually in plastic wrap, then in foil, and freeze. After they are frozen place them all in a large plastic freezer bag, labeled with content name and date. To thaw, unwrap and place on the counter for about 15 minutes.

Makes 9 medium muffins.


5 comments:

  1. Wow- these look incredible! You are opening my eyes to what you can bake GF! Thank You :)

    Also- do you tend to order the specialty ingredients on-line, or are they typically available at places like wholefoods, etc?

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  2. Thanks Heather! It is usually not a big deal to adapt most recipes to GF. It is just a matter of becoming familiar with the characteristics of the different GF flours. It used to be that the flours were only available at specialty stores like Whole Foods and PCC, but now that GF is becoming more mainstream some of the GF flours can be found at most grocery stores. Here in the Seattle area, Fred Meyer and QFC both have most of the GF products that I use.

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  3. Waw!! Your peanut flour banana mufiins look so tasty & truly appetizing too!

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  4. Dominique12/09/2010

    OMG DOROTHY... I just bought the peanut flour at TJ's last night... that is so funny because i was honestly wondering what the heck to do with the peanut flour :) these banana peanut muffins look amazing! SOOO excited to try it :)

    ReplyDelete
  5. Dominique - try my chocolate chip cookie recipe substituting the peanut flour for the millet flour, and add one cup of peanuts along with the chocolate chips. Peanut butter chocolate chip cookies without the fat! xoxo

    ReplyDelete

I appreciate your feedback!

 
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