Classic banana muffins. Worthy of your craving.
With all the focus on pumpkin- and pumpkin spiced everything- this harvesty time of year, sometimes you just crave a well worn classic. A simple, homespun, kind to quirky tummies treat.
A banana muffin.
Simplicity. Fresh, home-baked, warm from the oven classic banana muffins. No gluten. No dairy. Just big banana flavor.
From me (said Celiac) to you (beloved Reader).
Karina's New Gluten-Free Banana Muffin RecipeThese light and tender banana muffins are so fragrant- and wonderful warm from the oven, slathered with your favorite butter. Not overly sweet. Just sweet enough. With a touch of cinnamon and nutmeg.
1 cup mashed bananas (roughly three medium bananas)
2 large organic free-range eggs, beaten
1/4 cup organic Non-GMO Canola oil, coconut oil, or grape seed oil
1 tablespoon honey
1 cup packed light brown sugar
1/2 cup brown rice flour or sorghum flour
1/2 cup GF millet flour or GF oat flour
1/4 cup tapioca starch
1/4 cup potato starch (not potato flour)
2 teaspoons baking powder
3/4 teaspoon xanthan gum
1/2 teaspoon fine sea salt
2 teaspoons bourbon vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Preheat the oven to 375ºF. Line a 12-muffin pan with paper cupcake liners, or lightly oil each muffin cup with a touch of oil. (I found the unlined cups gave rise to a higher muffin.)
In a mixing bowl, beat the mashed bananas with the eggs, oil, honey, and brown sugar till combined. Add the flours and starches, baking powder, xanthan gum, sea salt, vanilla, cinnamon and nutmeg, and beat until a smooth sticky batter forms.
Spoon the batter into the 12 muffin cups. Bake on the center rack for 20 to 23 minutes until the muffins are domed and slightly golden, and the center is done (a wooden cake tester should emerge clean).
Cool on a wire rack.
Any leftovers- wrap, bag, and freeze for an easy grab-and-go treat.
Makes 12 muffins.
Recipe Source: glutenfreegoddess.blogspot.com
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