One question I get asked a lot when it comes to recipe testing is; how do you know that whatever your “testing” is going to turn out? And the simple answer is this: I don’t. I’ve actually lost count of yuck that’s ended up in the garbage or spit back out onto my plate (sometimes I feel like my dating life mimics my culinary life) but there is nothing more satisfying then when you have that first bite and it’s a winner, especially when it comes to baking.
You know they say that baking is actually a science?!? You know what I say to that… I think I would have done a lot better in high school chemistry if cake had been involved.
Blueberry Banana Muffins
Makes 6 BIG or 12 standard sized muffins
1 cup brown rice flour
1/4 cup tapioca starch
1 tsp baking soda
salt to taste
1/4 cup coconut oil melted
3 ripe bananas mashed
1/2 cup applesauce
1 tsp vanilla
3/4 cup frozen blueberries + a sprinkling on top before they go into the oven
Preheat your oven to 350 and either grease or line your muffin tin. If you’re going BIG then I would suggesting greasing, if you’re going standard then line em up.
Next in a large bowl sift all of your dry ingredients together and set aside.
In another bowl toss in all of your wet ingredients, and then with a hand mixer blend that up for about a minute or two. We want to get some air into those eggs.
Combine both bowls into one and then with a spatula fold in your frozen blueberries. The reason I say frozen is because if you allow them to thaw I found that you almost loose a little bit of that blueberry flavour. I blame science for the things I don’t understand.
Once your batter is all mixed up evenly scoop into your muffin tin then toss them into the oven for 45 minutes or until a knife when inserted into the middle comes out clean.
These tasty little (or should I say BIG) muffins are a baking dream come true. Cause sometimes bigger is better.