So, I wasn’t intending on sharing the recipe, but these are far too good not too. It was just one of those random things where I was craving banana bread, and if you know me I usually always give into my cravings, so I went ahead and made these. Seeing as I’ve never posted a gluten-free version I decided I better share.
Just a fyi, I’m not going gluten-free, in case you non-gluten-free eaters were wondering. I’m on a temporary gluten-free diet for medical reasons (temporary because I can tell the diet isn’t helping me feel any better), hence why this is like my sixth gluten-free recipe within a few weeks. I’m only on the diet for about another week though, but it has been a real eye opener to everyone out there dealing with Celiac Disease. I really feel for you guys! To be gluten-free by choice is one thing, but to have to do it because of medical reasons is another and I’m sure it’s not easy. It is good though, that it’s becoming far easier to access gluten-free foods and recipes.
These muffins do gluten-free eating proud. They are so soft and moist, and they are brimming with sweet banana flavor. I think next time I may try adding in mini chocolate chips or fresh blueberries, just to take them over the top. They are perfect as they are, but I have a hard time resisting an extra mix in. You could also add nuts if you’d like. Enjoy!
- 1 3/4 cup gluten-free flour blend, from notes listed below
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp xanthan gum
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1/2 cup unsalted butter, softened
- 1/2 cup packed light-brown sugar
- 1/4 cup + 2 Tbsp granulated sugar
- 2 large eggs
- 1 1/2 cups mashed overripe bananas (from about 3)
- Preheat oven to 400 degrees. In a mixing bowl, whisk together gluten-free flour blend, baking powder, baking soda, xanthan gum, salt, and cinnamon for 20 seconds, set aside.
- In a seperate large mixing bowl, using an electric hand mixer set on medium speed (or in the bowl of a stand mixer fitted with paddle attachment), whip together butter, brown sugar and granulated sugar until creamy and fluffy. Mix in eggs on a time, mixing until combined after each addition. Working in three separate batches, beginning and ending with flour mixture, add 1/3 of the flour mixture alternating with 1/2 of the mashed bananas and mixing until well blended after each addition. Divide batter among 12 paper lined muffin cups, filling each to the top (about 1/3 cup in each), then bake in preheated oven 17 - 20 minutes, until toothpick inserted into center comes out clean (or with a few moist crumbs. If you feel they are browning too much near the end you can tent the tops with a sheet of foil). Cool in muffin tin several minutes, then transfer to a wire rack to cool completely. Store in an airtight container.
- Recipe Source: adapted loosely from King Arthur Flour
For the gluten-free flour blend: 1 1/2 cups white rice flour* 1/2 cup potato starch 1/4 cup tapioca flour 3/4 tsp xanthan gum
*All measurements are to be scooped from package and leveled. Add all ingredients to a mixing bowl and whisk for 30 seconds. Measure what is needed for recipe.