Egg-Free, Gluten-Free Banana Muffins {Experimental}

Parker and I experimented today with a recipe for Banana Muffins using the Ener-G egg-replacer for an almond-flour based gluten-free recipe. Normally, my low-starch, no-sugar recipes include a lot of eggs, but now that Parker cannot have egg whites, I am experimenting with recipe adjustments.

These turned out pretty well for our first try and Parker says they are amazing! If you see a way to adjust ingredients for a more superb result, please let me know!

Egg-Free Banana Muffins 

{Also Gluten, Sugar, and Dairy Free}

Ingredients

3 cups blanched, finely ground almond flour
1 TBS organic cinnamon
1 tsp ground ginger powder
1/2 tsp sea salt
1 very ripe organic bananas, mashed
1 TBS pure vanilla extract
Equivalent for 3 eggs Energ-G egg replacer (4 1/2 tsp. powder plus 4 TBS warm water)
1/4 cup organic agave nectar

Instructions

1. Preheat oven to 350 degrees F. Grease muffin tins with coconut oil.
2. In a large bowl, combine dry ingredients, and then run through a flour sifter.
3, In a separate, medium bowl, combine wet ingredients except for bananas, whisking until smooth an creamy. Add bananas, and whisk until lumps dissolve.
4. Combine wet a dry, blending well with a wooden spoon.
5. Scoop into prepared muffin pans and bake for 25-30 minutes.
6. Cool and top with vegetable oil spread and drizzled honey.

Cranberry Lemon Cupcakes

The key to these moist and semi-sweet cupcakes is whipping the egg whites separately. I have been doing this with many of my recipes lately and the results are fantastic!

Yield: About 20 cupcakes

Ingredients
3 eggs, separated
3 1/2 cups (350 grams) finely ground, blanched almond flour 
1/4 teaspoon sea salt
1 teaspoon ginger
1 teaspoon nutmeg
1 cup (250grams) plain yogurt (use homemade if you need lactose-free)
1/2 cup agave nectar OR 3/4 cup honey
1 teaspoon pure vanilla extract (no sugar added)
zest from 1 Meyer lemon (about 1 Tablespoon)
1 cup fresh cranberries
Instructions:
Preheat oven to 300˚F  (150˚C)
Grease 2 muffin tins with butter or coconut oil. Do not use cupcake papers as the almond flour tends to stick to the paper. 

1. Whip eggs whites until stiff, set aside.
2. Combine the almond flour, salt, baking soda, ginger and nutmeg in a large mixing bowl.
3. Using an electric mixer, blend the egg yolks, yogurt, agave, vanilla and lemon zest until light and creamy.
4. Add egg yolk mixture to almond flour mixture and mix until well combined. 
5. Fold in eggs whites and cranberries.
6. Scoop batter into muffin tins, filling each about 2/3 full. If you run out of batter, add water to the empty muffin cups to prevent burning.
7. Bake for 45 minutes or until a metal knife inserted into the center of cupcake comes out clean.
Cool completely. Store in an airtight container in the refrigerator for up to ten days. Enjoy!

Mini Grilled-Cheese Sandwiches

Great as a lunch or as a side to soup, these mini-grilled cheese sandwiches are made with gluten-free almond bread and are extremely filling.

Yield: 3 sandwiches

6 thin slices of almond bread
3 square sliced medium cheddar cheese
2 tablespoons butter
grape tomatoes

1. Heat skillet on medium heat.
2. Spread butter on one side of each slice of almond bread.
3. Place three slices of bread, butter-side down onto heated skillet.
4. Break up cheese slices and divide evenly on top of bread.
5. Place remaining three slices of bread on top of cheese, butter-side up.

6. Cook until cheese begins to melt and bread is browned on the bottom.
7. Flip carefully (you may wish to use tongs). Cook second side until brown and crispy.
8. Serve warm with grape tomatoes on the side.

Almond Flour Bread Mini Loaves

You will want to add this recipe to your list of weekly “batch bake” items. Several recipes call for using almond bread, so having this already baked, cooled and sliced will save you time and give you more freedom in using last-minute recipes calling for almond bread. 

Yield: 4 3×6 inch loaves 

3 cups blanched almond flour
1/2 teaspoon sea salt
2 1/2 Tablespoons Ener-Gbaking powder (OR 3 teaspoons baking soda)
8 eggs
1/4 cup coconut oil, melted
1/4 cup grapeseed or vegetable oil
1/2 teaspoon pure vanilla extract
1/4 cup honey 

1. Preheat oven to 350˚F/180˚C. Generously grease mini loaf pans with coconut oil or butter.

2. Sift together almond flour, sea salt and baking powder in a large bowl.

3. Add remaining ingredients and blend well with a wire whisk or electric mixer.

4. Divide batter evenly among bread pans.

5. Bake for 30 minutes or until golden brown and inserted knife comes out clean.

6. Cool compeletly on wire racks before slicing. Store in airtight container or bag in the refrigerator for up to 10 days or freezer for up to 3 months.

Use for tuna melts, French toast, grilled cheese or any other meal or snack normally calling for traditional bread.

Cinnamon Apple Almond Flour Muffins

These muffins make a great addition to breakfast (as pictured above with scrambled eggs), or added to a lunch or snack. They are moist and taste great warmed with butter or cream cheese. This recipe is for “batch baking”. If you want fewer muffins, simply divide each ingredient in half. This recipe is NOT lactose-free unless you exchange yogurt for homemade yogurt made according to SCD standards.
Yield: 24 muffins
4 eggs, separated
2 whole eggs
1/2 cup butter, softened
1/2 plain yogurt (no added sugar or maltodextrin)
1 cup honey
5 cups blanched, finely ground almond flour
1 teaspoon cinnamon
4 teaspoons Energ-G baking powder (or 2 teaspoons regular baking soda)
1 cup apple, peeled and grated
1. Preheat oven to 300˚F. Grease 24 muffin tins with butter or coconut oil. Do not use paper muffin cups as almond flour tends to stick.
2. In a medium bowl, whisk together the 4 eggs yolks and both whole eggs together with the butter, yogurt and honey.
3. In a large bowl, mix almond flour, cinnamon, and baking powder until well blended.
4. Using an electric mixer, whip the 4 egg whites until stiff.
5. Pour egg and yogurt mixture into the large bowl containing the dry ingredients. Mix well and then mix in grated apple.
6. Fold eggs whites gently into the combined ingredients.
7. Using an ice-cream scoop or large spoon, divide batter evenly among the prepared muffin tins, filling each about 2/3 full.
8. Bake for 30 minutes or until tops become golden brown and inserted toothpick comes out clean.
9. Cool for five minutes in muffin tins. Then carefully remove muffins using a rubber spatula and cool completely on wire racks. Store the muffins in zip-lock baggies in the refrigerator for up to 1 week or in the freezer for up to 2 weeks. Thaw at room temperature with the bag opened to ensure excess moisture doesn’t make muffins soggy.