Best Gluten Free Banana Muffins
Gluten free cooks need recipes like this one. It can be baked as a cake, a loaf or doubled and baked in a Bundt pan. Decorate accordingly, with cream cheese icing or a chocolate glaze, and garnish for the occasion. This is a year round recipe worth keeping.
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Servings: 12 muffins
Ingredients
DRY INGREDIENTS
- 1¼ cups EGFG gluten free flour blend* (165 g)
- 2 tablespoon any gluten free flour (try oat, almond, coconut, teff, buckwheat etc.)
- ½ cup sugar
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon xanthan gum**
- ¼ teaspoon salt
WET INGREDIENTS
- 3 ripe bananas
- 2 eggs
- ¼ cup cooking oil
- 1 teaspoon vanilla
OPTIONAL ADD INS
- ¼ cup chopped nuts, chocolate chips, shredded coconut, dried pineapple etc.
Instructions
- Preheat oven to 350°F.
- Prepare muffin pan with paper or silicone liners.
DRY INGREDIENTS
- Combine all dry ingredients in a bowl. Set aside.
WET INGREDIENTS
- In another bowl mash bananas. Add eggs, oil and vanilla. Mix thoroughly.
- Add wet ingredients to dry ingredients. Stir until combined.
- Using a portion scoop fill muffin cups ¾ full. Bake for 22-25 minutes.
- Cool in the pan for a few minutes then transfer to rack and cool completely.
- Store in airtight container. Freeze if not eating within a few days.
Notes
*EGFG flour blend: 300g sweet rice flour, 300g potato starch, 200g sorghum flour, 200g millet flour (makes ~8 cups)
**Xanthan gum helps build structure in baking. Most muffins can be made without a binder but the muffins will not stay together as well.
Cooling Time: The structure of gluten free baked goods continues to strengthen during the cooling time. If you taste your baking too soon it may seem gummy or undercooked. To speed up your learning note the baking time for each recipe then refer to your own notes next time you make them.