Gluten Free Banana Bread Muffins

in #baking7 years ago

Gluten Free Banana Bread Muffins

This recipe comes courtesy of my wife. She has been having this banana bread since she was a little girl. The recipe has been in her family for years. A while back, we decided to try making the recipe into a gluten-free loaf – it works perfectly!

This time, we thought we would give it a try as muffins. Again, it works great. The center is fluffy and moist. The use of flax flour adds some much needed texture and nutty flavour.


Image of Banana Muffin

The original (non-GF) recipe calls for 1 cup all-purpose flour, and 3/4 cup whole wheat. Therefore, you can substitute with a blend of all-purpose flour and a more gritty, fibrous flour, such as teff, buckwheat, or almond. Ensure the flour you are using has xanthan gum in it – to help bind the muffin.

And always check your flours to ensure they are gluten free 🙂

Prep Time 10 minutes
Cook Time 23-26 minutes
Servings 12 muffins

MeasurementIngredient
.25 cupsmargarine, soft
.5 cupsgranulated sugar
2egg(s)
3ripe bananas, mashed
1.25all-purpose gluten-free flour blend
.5golden flax flour (also called flax meal)
1 tspbaking soda
.5 tspbaking powder
.5 cupschocolate chips (optional)
.5 cupschopped walnuts (optional)

Instructions

  1. Preheat the oven to 350°F. Grease a muffin tin, or line with parchment liners.
  2. In a large bowl, cream together the margarine and sugar. Add in the eggs, one at a time, and beat until smooth. Add in the mashed bananas. Mix the batter well, ensuring there are no large lumps.
  3. In a medium bowl, sift together the flours, baking soda, and baking powder. Add the dry ingredients into the wet ingredients. Make sure the mixture is well blended. You can use a hand mixer or stand mixer for this. Stir in your add-ins, if any.
  4. Scoop your mix into the muffin tin. Bake for 23-26 minutes, until a toothpick inserted into the muffin comes out clean.
  5. Let sit for a few minutes before removing the muffins to a cooling rack.
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