E's Famous Banana Chip Muffins

A friend of mine just asked if I had a banana muffin recipe I like, so I typed up my famous recipe an sent it her way.  I figured I'd post it here as well, for our records :-)

NOTE: B/S - These are the ones Mom made when she stayed with you a while back.  I think she said you like them and at one point I think B had asked me for the recipe, but I forgot to send it.  

Preheat oven to 375 degrees

Combine thoroughly: 

1 and 1/2 cups flour

1/2 cup wheat bran

2 teaspoons baking powder

1 heaping teaspoon cinnamon

1/2 teaspoon baking soda

1/4 teaspoon salt

Stir in: 

2/3 cup dark chocolate chips and/or chopped nuts 

In a separate bowl, whisk together: 

2 cups mashed banana (about 3-4 bananas)

1/2 cup brown sugar

1 large egg

4 Tablespoons canola oil (or other oil)

1 teaspoon vanilla

Gently fold the flour mixture into the wet ingredients until the dry ingredients are just moistening. You don't want it to be smooth, just barely combined (resist the temptation to stir with vigor!).  Divide batter into muffin tins, I find it usually makes 12 regular size muffins and 12 mini muffins.  

Bake until a toothpick inserted comes out clean, about 11 minutes for mini muffins and 15-18 for full size muffins. Let cool for 2-3 minutes in the pan before removing. Let cool on rack.  

*If you're baking them to have leftovers, you might want to add an extra tablespoon of oil so they don't dry out. 

Oatmeal Pumpkin Scones

Oh. My. God. These are amazing!!!! I can't stop eating them... someone take the plate away from me.  Please.

Ingredients
1 teaspoon xanthan gum
1 Tablespoon canola oil
2 Tablespoons maple syrup
2 Tablespoons milk
1/2 cup pumpkin puree
1 egg
1 2/3 cup King Arthur gluten free all purpose flour blend
3 Tablespoons brown sugar
2 teaspoons pumpkin pie spice
1 teaspoon cinnamon
1 Tablespoon baking powder
3/4 tsp. baking soda
1/2 teaspoon salt

1 1/3 cup rolled oats
11 Tablespoon cold, butter (cut into small pieces)

Directions

• Preheat oven to 400 degrees F. 
• Whisk xanthan gum and canola oil in a small bowl. Whisk in syrup, milk, pumpkin puree, and egg. Set aside
• Combine dry ingredients, including rolled oats, in a food processor. Pulse until oatmeal is partially broken down (maybe 10-15 pulses). 
• Cut cold butter into small pieces and gently toss into dry ingredients. 
• Then cut butter into dry ingredients until it resembles a chunky course meal, with pea sized pieces through out.  
• Gently fold in wet ingredients until they're just loosely combined, use hands if you have to. 
• Cover cookie sheet with parchment paper. Form into two large circles and flatten out until approximately 1.5 inches thick.  Slice each circle into 8 wedges and separate pieces slightly.
• Bake for 12-14 minutes, or until golden brown.
• Transfer scones to a wire rack, and cool completely before eating.

Buckwheat Pumpkin Pancakes

Yesterday morning I asked J if he wanted potatoes and eggs for breakfast. When the response I got was just a grunt I started suggesting alternatives.  It turns out that pumpkin pancakes got his attention, so I tracked down a few different gluten free recipes.  When none of them really hit the mark for me I cobbled together my own (below) instead.  We were both pleasantly surprised at how good these came out.  They fluffed up nice, which is often a problem with both pumpkin pancakes and gluten free stuff in general.  The flavor was just pumpkiny enough that you could taste it, but not overwhelming. Same with the buckwheat.  All-in-all I think we found ourselves a new fall favorite with these tasty buckwheat pumpkin pancakes.  Joel even enjoyed his with some dark chocolate chips tucked inside.

Ingredients
1 cup buckwheat flour
1/4 cup brown rice flour
1/2 cup all purpose gluten free flour blend (I prefer King Arthur)
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
2 tablespoon cinnamon
some allspice, ginger, nutmeg (to taste)
1/4 cup brown sugar
1/2 teaspoon salt

1 cup plain yogurt (fat free, low far, or whole are all fine)
1 cup milk (whatever kind you have, I used coconut milk this time)
2/3 cup pumpkin puree
2 large eggs
~2 Tablespoons maple syrup (I just kind of add these last three to taste)
~2 teaspoons vanilla extract
~2-4 Tablespoons melted butter or canola oil (on the higher end if you plan to have leftovers)

Stuff you could add: Dark chocolate chips, dried cranberries, apple slices, pecans....

Directions

1. Mix dry ingredients together in a bowl.  
2. In a separate bowl whisk together the wet ingredients.
3. Gently fold the wet ingredients into the dry ingredients until just combined.  Let sit for five minutes. If they batter looks too thick, fold in a bit more milk (something like the consistency of a thick milkshake, maybe).  
4. Heat skillet to medium-high and butter the pan.
5. Pour 1/4 cup size scoops onto a hot, buttered skillet. Let pancakes cook until bubbles start to come through.  Then flip just for 30 seconds and remove from skillet.  

*If you're going to add nuts/cranberries/chocolate chips, I recommend adding them to the pancake directly right before you flip them.