Banana and Blueberry Fonio Muffins
These deliciously moist and incredibly healthy blueberry and banana fonio muffins from Jilly Lagasse make a fantastic start to anyone’s day. The protein- and vitamin-packed muffins are gluten free, dairy free and vegetarian. You could also use an egg substitute to make a vegan version. Don’t be surprised if they seem a bit moist and dense when cooked, this is normal. Just allow them to cool fully in the pan to firm up.
- WET INGREDIENTS
- 2 eggs
- 2 bananas, well ripened
- ¼ cup coconut oil, softened to room temperature
- ¼ cup milk of choice (I used coconut milk)
- 1 teaspoon pure vanilla extract
- 2 cups fonio*, cooked as directed on package
- DRY INGREDIENTS
- 1 cup gluten-free all-purpose baking mix (I used Bob's Red Mill brand)
- ½ cup superfine brown rice flour
- ½ cup sugar (I used coconut sugar, but granulated is fine)
- 2 teaspoons baking powder
- ½ teaspoon pumpkin pie spice blend
- Pinch of salt
- 1 cup fresh blueberries, cleaned and dried
- *You may have a bit of trouble finding fonio in your regular grocery stores. I was lucky enough to find a 16-ounce bag at a local African market for a very reasonable $9.99. If you don't happen to live in a place where such international markets are available, you can easily buy this super grain online.
Preheat the oven to 350° F. Line muffin tins with paper baking cups and set aside.
Add all of the wet ingredients to a large mixing bowl. Using a handheld mixer, mix all together on medium speed for 1-2 minutes or until all are well combined. The cooked fonio should have almost a thick oatmeal or porridge consistency.
In another large mixing bowl, sift all of the dry ingredients together with the exception of the blueberries.
Once the dry ingredients have been well sifted, add to the wet ingredients in 3 batches, using the hand mixer on medium speed to mix well each time.
Once all the dry ingredients have been mixed into the wet, gently fold the fresh blueberries into the batter using a large spoon or spatula.
Using a ⅓-cup measuring cup, spoon the batter into the prepared muffin tins until all 18 muffin cups are as evenly full as possible.
Bake for 25 minutes, or until a toothpick inserted into the middle comes away clean. These are very moist, almost dense muffins, so don’t be alarmed if they seem a bit too wet when done baking.
Let the muffins cool fully in the tins to allow them to set more firmly. They will deflate a bit when cooling—again, don’t be alarmed.
Enjoy either warm or cool. Store any leftovers in an airtight container.
Nutrition Analysis: 220 cal, 4.5 g fat, 20 mg chol, 65 mg sodium, 38 g carbs, 1 g fiber, 6 g sugar, 4 g protein.
Jilly Lagasse began cooking as a child when her father, Chef Emeril Lagasse, gave her a set of chef’s whites and let her help in the pastry and dessert department in one of his restaurants. She was diagnosed with celiac disease in 2004 and has written two gluten-free cookbooks with her sister, Jessie Lagasse Swanson, as the duo The Lagasse Girls, www.lagassegirls.com. She splits her time between New Orleans and New York doing special cooking events and gluten-free pop-ups.
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