Banana bread / muffins (incl gluten-free)

More muffins to take for garden brunch - gluten-free as Hannah doesn't eat wheat.  And more, as we have an epic amount of bananas due to some large-scale freeganing on my part...  Variations on this recipe (the how it all vegan banana bread).


Variation 1:  Gluten free tropical muffins

3 mashed ripe bananas
1 tbsp lime juice (+1/4 tsp white vinegar as I got worried the lime wouldn't be acid enough)
1/2 cup canola oil
1/2 cup sugar
1 1/2 cups rice flour
1/2 cup desiccated coconut
1/2 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
Handful of dates, chopped

Prepare muffin tins (make 12 small) with squares of baking parchment.  Heat oven to 375 degrees.  Mash bananas then mix with wet ingredients.  Sift dry ingredients together.  Mix wet into dry, then add to muffin cups.  Bake for 20-25 minutes.


Variation 2:  Banana walnut muffins

3 mashed ripe bananas
1 tbsp lemon juice
1/2 cup canola oil
1/2 cup sugar
1 cup plain flour
1/2 cup whole wheat flour
1/2 cup oats
1/2 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground cinnamon
Handful of walnuts, chopped


Prepare muffin tins (make 12 small) with squares of baking parchment.  Heat oven to 375 degrees.  Mash bananas then mix with wet ingredients.  Sift dry ingredients together.  Mix wet into dry, then add to muffin cups.  Bake for 20-25 minutes.


The G-F ones came out pretty well - think the banana did a good job of sticking them together.  Al specifically said he liked them @ brunch even though noone knew they were vegan and G-F.  I preferred the other ones though I think - bit more of a hearty taste.