Gluten Free Banana Muffins

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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.

 

Baking Gluten-Free

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.

For a sweetener, I used raw honey. I assume you could also use maple, agave, rice or coconut syrup. However, I have not tried these sweeteners and therefore I cannot guarantee the results.

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

 

Gluten-Free Banana Muffins

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.

 

Gluten Free Banana Muffins
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Yield: 15

Gluten Free Banana Muffins

Ingredients

Instructions

  1. Preheat your oven to 350 degrees Fahrenheit.
  2. In a large bowl, combine the gluten free flour mix, almond flour, coconut flour, baking soda, salt, ground cinnamon, and ground nutmeg.
  3. Gently mix with a whisk to combine the dry ingredients.
  4. Make a well in the center.
  5. Add the eggs, melted coconut oil, mashed bananas, raw honey, and vanilla extract.
  6. Mix to combine, without over-mixing.
  7. Add some nuts if you choose - pecans and walnuts are both great choices.
  8. Fill muffin liners to half full.
  9. Bake for about 25 minutes or until a toothpick inserted in the center comes out clean.
  10. You can freeze these muffins for later use once they are totally cooled.
  11. Makes 12 to 18 gluten free banana muffins.

Notes

!***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.

http://www.florencewitt.org/gluten-free-banana-muffins/

 

 

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