Quick

I love quick breads because, well, they're quick. I case you aren't familiar with the term quick bread - it's essentially any baked good that is leavened without yeast and instead relies on leavening agents such as baking soda or baking powder.  Basically, this means things like banana bread, muffins, and pancakes.

Items such as these are made using the "quick-bread method." Other quick breads like cookies, cakes or biscuits do not use this method, so we won't talk about them today. The quick bread method is super easy. Basically, put all your wet ingredients into one bowl. Mix. Put all your dry ingredients into another bowl. Mix. Then put them all together and mix again. The only "technique" you need to remember with quick breads is to not over mix. As soon as the wet and dry are mixed together you must stop stirring or you'll end up with a tough bread.

Miles and I make so many quick breads together, such as his favorite pancakes, that he even knows the method. He says "where's the dry mom?" and then helps me stir. Then he says "now the wet," and stirs again. "Both together!" he finally says and he helps me stir again. It's cute to see him do it and it's fun to do it with him.

Yesterday we had some very ripe bananas (how many of my recipes start out this way!), so we decided to make muffins. I've adapted this muffin from Food52 (a great site with good weekly emails if you are interested). It's gluten and dairy free making it a good recipe to have in your arsenal whether you eat this way or you know someone who does. But, don't worry, you know I wouldn't give you a recipe for a bland muffin. I've added almonds, shredded coconut and dark chocolate chips to the recipe. They still feel like a treat even though they are healthy.

We only use Lightening McQueen muffin liners these days. 

Banana Muffins

Dry:
1/3 cup coconut flour
1/2 cup blanched almond flour
3/4 cup old fashioned oats
1/4 cup ground flax seed meal
1 teaspoon baking soda
1 teaspoon baking powder
pinch of salt

Wet:
1 tablespoon melted coconut oil
1/4 cup pure maple syrup
2 eggs
1/2 cup unsweetened almond milk
1 teaspoon vanilla extract
2 large or 3 small bananas, mashed

1/4 cup dark chocolate chips
1/4 cup sliced toasted almonds, put more for topping
1/4 cup unsweetened shredded coconut, plus more for topping

Preheat oven to 350 degrees. Line 12 cup muffin pan with paper liners.

Whisk the dry ingredients in a large bowl. Whisk the wet ingredients in a medium bowl. Pour the wet ingredients into the dry and stir until just a few streaks of flour remain. Add the chocolate chips, almonds, and coconut and stir gently until just combined.

Scoop the mixture into the muffin cups, dividing evenly. Sprinkle with more almonds and coconut. Bake for 20 minutes until toothpick inserted in the center of one comes out clean. Cool in pan 5 minutes. Remove from pan and continue cooling on wire rack.

Makes 12.

Notes: Some people with gluten allergies don't eat oats. While oats themselves don't contain gluten, sometimes they way they are processed could make them come into contact with gluten.  Look for oats labeled "gluten-free" if you are concerned  about this. Also, look for vegan chocolate chips if you want to ensure they do not contain dairy. 

Store muffins in air-tight container at room temperature for up to one day. Freeze leftover muffins by wrapping each in clear plastic wrap and then storing in zip top bag for up to one month. 

Finally, I'll be honest with you - you have to purchase a lot of these ingredients at health food stores. But they do last for a very long time, so once you have them on hand you can make these over and over again.