Gluten-free Banana Muffin Recipe: Made with Pamela’s Baking Mix

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A week or two ago I was organizing my pantry and I realized I still had a lot of Pamela’s baking mixes tucked away, and their “best by” date was January 2008. Oops. Some time ago I’d ordered a big case from Amazon after discovering they make very nice Saturday morning waffles and pancakes with very little fuss and muss. I ordered from Amazon because, well, I’m just too cheap to pay the crazy price on the shelf, and I like free shipping on grocery purchases very much, thank you! However, DH and I had not been gobbling up waffles at the rate I thought we might- and I hadn’t gotten around to playing with the mix much, except for one sad and failed experiment with agave syrup in an apple muffin recipe. The discovery of my rapidly aging mixes spurred me into action, and I started playing around with some recipes on Pamela’s web site. On a day when I had a late start for classes that then go quite late, I decided I needed to take a snack, so I threw together a recipe for muffins. BytheBay’s recipe for banana medallion pancakes were floating around in my head and so, without looking at her recipe to check for how she made them, I adapted Pamela’s muffin recipe and threw some banana “medallions” on top as a nod to my favorite former-bay GF chef. They turned out well, and were just the thing halfway through a three hour class on Contributions to the Field of Buddhist Studies. They’re not fancy, but sometimes it’s the fast, get-you-out-the-door-and-fed in the morning recipes that sustain us gluten-free women on a daily basis.

All this experimentation with Pamela’s Mix has resulted in some exciting finds. The incredibly easy recipe for drop biscuits on Pamela’s web site (1 cup Mix, 1/4 cup organic trans-fat free shortening and 1/3 cup +1 tablespoon milk, combine, plop in oven and bake) was a big hit in our house, and I highly recommend it. Just a teaser- I’m working on a modified, healthier version that I’ll be posting one of these days, so stay posted. So why not spend some quality time with your favorite gluten-free baking mix and see if you can’t break out of the “pancake and waffle” rut? I’m sure glad I did…

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Pamela’s Banana Muffins
Ingredients
2 1/2 cups Pamela’s Mix
2 eggs
3/4 cup (or more) water
1/3 cup honey
1/3 cup (or more) mashed banana
1 tsp vanilla
pumpkin pie seasoning
dash of nutmeg
1/2 or 3/4 of one fresh banana, sliced
Directions
Preheat oven to 350 degree oven. Combine ingredients Except for sliced banana, stirring gently. Pour batter into greased muffin tin and place one banana slice on top of each muffin. Bake for 18-20 minutes.
Notes
Makes 12 healthy muffins. Liquid amounts are approximate- add more or less until you have a batter that is not too thick or too liquid.

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12 Responses to “Gluten-free Banana Muffin Recipe: Made with Pamela’s Baking Mix”

  1. [...] Side Dishes of the week: Roasted Green Beans, Roasted Brussel Sprouts, Brown Rice, Black Eyed Peas and Greens (Double Yum) Dessert of the week: Sweet rice flour crepes with fruit filling and sweet cashew cream Posts on the Drawing Board: The night the boy and I baked a gluten-free lemon cream meringue pie recipe Pamela’s Healthy Banana Muffin Recipe Green Mole Enchiladas with Tofu, leek saute filling and queso fresca recipe Gluten-Free Bibbinba with Roasted Sesame Green Bean recipe and sesame spinach recipe Gluten-Free at Austrian Christmas Markets: Survival Tips and Gluwein Recipe Gluten-Free in Salzburg, Austria: Restaurant Review Gluten-Free Gasthaus: Gluten Free Goods in Austria- the question of wheat starch 3 Comments   1. January 20, 2008 11:18 pm by Bella The polenta fries sound delicious…we will have to try those out in our kitchen sometime! [...]

  2. I have an overripe banana sitting in my fruit bowl right now – this comes in just the nick of time.

  3. We love Pamela’s for our breakfast pleasure – and for muffins. I highly suggest using your same recipe but instead of 1/3 cup banana, try 1/2 to a full cup of pumpkin. Not the pie mix but the regular canned pumpkin. Add a few raisins (or chocolate chips for an added splurge!) and you have a great breakfast muffin. I keep some of the pumpkin chocolate chip muffins in the freezer for days when Will just needs a really good treat. He loves them – even cold! We took a bunch of them to a family party the other night. We made 30 and there were only 17 people there. Within 30 minutes they were all gone AND no one believed they were gluten-free! Thanks to Pamela’s!

  4. I love Pamela’s! I eat pancakes from the mix every morning with powdered sugar – yum! This is a great idea to change up my breakfast routine!

  5. I need new muffin recipes to try, too. Thanks for the idea!

  6. Pamela’s is the best.. Those muffins look wonderful. I will have to give them a try. They look like they will hit the spot. Thanks for posting

  7. Hi Catherine- Great! I hope you enjoyed your banana muffins. :)

    Hey Shelly- What a great idea! I made the recipe on Pamela’s recipe site for pumpkin bread, but baked them in muffin tins and they were REALLY good, but rich. I’ll have to try a lightened version next. Pumpkin is great, too because banana actually gives me a headache, unfortunately.

    Hi Katie- Mmm, powdered sugar! Thanks for reminding me- I haven’t had my pancakes that way in ages.

    Hi Sally- You’re very welcome. Enjoy!

    Hi Lea- Great! I hope you like them.

    -Sea

  8. Sea,

    If you make a lighter pumpkin muffin with Pamela’s, please post about it! I have some leftover pumpkin and Pamela’s that I’d like to use.

    Also, it would be great if you could post the roasted sweet potatoes with rosemary (I just discovered rosemary and I love sweet potatoes) and the sweet potato-chickpea crepes (again, there’s the love for sweet potatoes and also garbanzos).

    Thanks so much!

  9. Hi ~M,
    Will do! I’ll post them after I’ve modified/come up with the recipes and have quality tested them. ;) Rosemary is great stuff, isn’t it? If you like garbanzos and rosemary, you would probably like the recipe for soccas I posted this year- I’ve made it over and over again because it is so tasty. :)

    -Sea

  10. Hi again, Sea,

    Thanks re: the pumpkin muffins. I look forward to your version.

    The socca looks great but I don’t have a cast iron pan (and I physically would not be able to lift one so buying one is not an option). Would it work in a non-stick pan?

    Your injera looks good too, and is the only version I’ve seen that solely relies on teff for its flour. My fiancé and I really like pancakes made form 1/2 Pamela’s and 1/2 teff flour with cinnamon and banana medallions. Just to verify, what kind of yeast am I looking for? The only yeasty thing I’ve ever made is the Pamela’s Bread Mix which, which comes with it’s own yeast packet. I’ve also heard of using soda water in injera for extra sponginess.

    Thanks!

  11. Hi M!
    I wouldn’t recommend a non-stick pan for the socca if you plan on putting it in the oven because one has it at such a high heat- but really, you could either prepare the socca like a crepe on the stove with a non-stick fry pan at lower temperatures or use a pizza pan that is not-non stick and put it in the oven. (Non-stick and durable, preferably, so you can use a sharp implement to peel off your socca at the end.)

    As far as the injera recipe goes, you can use 1/4 tsp yeast and 2 cups water OR 2 Cups kefired apple cider, so you don’t have to use yeast at all if you want. But just regular GF baking yeast (Red Star etc.) is fine. Soda water would be interesting- the recipe was pretty spongy as is, but maybe I’ll give it a whirl next time. I’d just want to make sure the soda water wouldn’t inhibit fermentation.

    If you are interested in alternative flatbreads, indian Dosa, idli, and uppattham are also delicious. Actually, I like the flavor of those things even more than injera. :)

    I hope this helps! I have been making so many Pamela’s things lately it might be a few days before I get to the pumpkin muffins, but I’ll definitely post after I’ve done it.

    Take care and have a great day!

    -Sea

  12. This recipe was truly delicious! What a relief for someone who just got diagnosed with gluten sensitivity…I thought my life was over:) Little did I know about Pamela’s mix!

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