This recipe for gluten-free banana muffins was one of my first gluten-free creations after we found out that hubs had to stay off gluten.
After being gluten-free for about three years, he was able to reintroduce gluten into his life — although he prefers to eat gluten-free whenever possible.
When we first embarked on this new journey, I was determined to make foods that tasted good. Gluten makes baked goods light, airy, chewy and just plain delicious. A lot of baked goods made without gluten are dense and could easily be used for weightlifting.
I have found that gluten-free baking can be rather tricky. It takes multiple flours to replace the one (wheat flour).
After playing around for years with various gluten-free flours, my favorites are fine rice flour — as it makes baked good most resemble products made with wheat flour — and sorghum flour (also called milo) because it is more nutritious. For a starch, I prefer to use tapioca or potato starch.
Tips and Notes
Additionally, these gluten-free banana muffins are also dairy-free.
Note: Any honey which is not raw is actually heavily processed.
In this recipe, I used my own mix. You probably could substitute a pre-made gluten-free flour mix.
My Gluten-Free Mix
- 1 cup sorghum flour
- 1 cup tapioca starch
- 1/2 cup millet or rice flour
- 2 teaspoons xanthan gum
Note: Alternatively, you can use 2 cups for rice flour for the sorghum and millet flours.
Gluten-Free Banana Muffins
Preheat your oven to 350 degrees Fahrenheit.
Gently mix with a whisk to combine the dry ingredients.
Make a well in the center.
Mix to combine, without over-mixing.
Add some nuts if you choose – pecans and walnuts are both great choices.
Fill muffin liners to half full.
Bake for about 25 minutes or until a toothpick inserted in the center comes out clean.
You can freeze these muffins for later use once they are totally cooled.
Makes 12 to 18 gluten free banana muffins.
- 1 1/4 cups gluten-free mix***
- 1/4 cup coconut flour
- 1/4 cup almond meal
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 4 large eggs - at room temperature
- 3 small bananas - mashed
- 1 teaspoon vanilla extract
- 1/3 cup coconut oil - warmed
- 1/2 cup raw honey
- Optional: 1/3 cup nuts
- Preheat your oven to 350 degrees Fahrenheit.
- In a large bowl, combine the gluten free flour mix, almond flour, coconut flour, baking soda, salt, ground cinnamon, and ground nutmeg.
- Gently mix with a whisk to combine the dry ingredients.
- Make a well in the center.
- Add the eggs, melted coconut oil, mashed bananas, raw honey, and vanilla extract.
- Mix to combine, without over-mixing.
- Add some nuts if you choose - pecans and walnuts are both great choices.
- Fill muffin liners to half full.
- Bake for about 25 minutes or until a toothpick inserted in the center comes out clean.
- You can freeze these muffins for later use once they are totally cooled.
- Makes 12 to 18 gluten free banana muffins.
!***My Gluten-Free Mix 1 cup sorghum flour 1 cup tapioca starch 1/2 cup millet or rice flour 2 teaspoons xanthan gum Note: Alternatively, you can use 2 cups for rice flour for the sorghum and millet flours.