Since I am incredibly new to gluten free cooking and have yet to attempt baking without wheat, I wanted to invite some of my friends to share their favorite recipes with you during our series, 10 Days of Gluten Free Recipes. Today, please welcome Carlie Kercheval of So You Call Yourself a Homeschooler?
Our family has been living the gluten free journey for 4 years now. Over 4 years ago our youngest son was diagnosed with a very high allergy to wheat, moderate allergies to nuts, egg whites, soy, dairy, and a few other things. When we first received the test results we were in shock and I knew at that moment we were about to embark on a journey that would change all of our lives for the better.
Needless to say, after all this time, living gluten free has been a wonderful transition for our family. It has challenged both my husband and I, who are both foodies, to think outside of the box when it comes to preparing meals – especially baked goods. There has been a lot of trial and error throughout the process, but I can happily report that we are on the side of victory these days more often than not when we develop our own recipes.
The recipe I am sharing with you today was developed last year while I was living alone in Germany with our three precious children as my husband was deployed on his 5th year long tour in the Middle East. I had a lot of time on my hands with his absence and I purposed to put it to good use. This is one of the fruits of my labor that year and I am happy to share it for the very first time in the online world, today at Meet Penny. I pray that you enjoy this recipe as much as our family does!
Gluten Free Banana Pumpkin Muffin Recipe
Original Recipe by, Carlie Kercheval
© Copyright 2013
2 eggs or any egg substitute (we use Ener-G Egg Replacer)
1/4 cup vegetable oil
2 mashed bananas
1/4 cup granulated sugar
1/4 cup brown sugar
1 1/3 cup pumpkin purÃ©e
1/4 cup honey
2 1/2 cups Bob’s Red Mill All-Purpose Gluten-Free Baking Flour
1 Tablespoon gluten-free baking powder
1/2 teaspoon baking soda
1 Tablespoon cinnamon
1/4 teaspoon salt
1 Tablespoon pumpkin pie spice
Preheat oven to 350º F
Combine eggs (or egg replacer), oil, banana, pumpkin, honey and sugars. Mix on medium speed until everything is blended well. Next, add in the dry ingredients and continue to mix until you reach a smooth consistency.
Pour batter into either cupcake wrappers or greased muffin tins. My kiddos adore animal print cupcake wrappers (and truthfully momma does too) so we always have those on hand.
Bake 20—25 minutes checking along the way as all ovens are not calibrated.
Remove from oven and let cool for 5 minutes. Then enjoy!
TIPS: If you prefer a denser muffin, you can use 1/3 cup of vegetable oil instead of 1/2 cup. I also like to use sea salt for the coarseness rather than table salt. You can also use apple sauce instead of the honey for a different texture and taste. And if you are in for a real treat – these pair well with a vanilla glaze and/or some homemade vanilla bean ice cream!
Want more gluten free recipes? Check out more on my site So You Call Yourself a Homeschooler?.
Carlie Kercheval is a homeschooling mom by day and a blogger by night. She enjoys being married to the love of her life, Michael, while together they fulfill God’s purpose for their lives. She is the founder of Beautiful Motherhood, Fulfilling Your Vows, So You Call Yourself a Homeschooler? and Managing Your Blessings. Carlie is also a professional photographer that dabbles in blog design and brand consulting. You can connect with her on Pinterest and Twitter.
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