Sometimes you find that the bananas you got only a few days ago are getting squishy and you have no desire to eat sticky overripe fruit. This recipe is perfect for those days. This muffin recipe is my own version of muffins from Annalise Roberts’s wonderful cookbook: Gluten Free Baking Classics. They are easy to make, perfect in texture and totally yummy. My family and friends love them for snacks. They were my first kind of gf muffins and were so tasty and foolproof they launched my love of gf muffins.
I have subbed in chopped apples for some of the mashed bananas or applesauce will do too. Sometimes I add ¼ cup currents, raisins or dried cranberries. They add a tasty surprise when you bit into your muffin. If you are not a fan of nuts leave them out. Sometimes I leave out the nutmeg, or add extra cinnamon.
I do love to sprinkle them with chunky sugar; used for fancy baking. Sometimes I ice some for company and we have them for dessert. They were banging good that way. I feel no guilt; these muffins are low fat, low sugar and totally yummy, even when left un-iced!
I freeze any I won’t eat in 2 days; in a Ziplock freezer bag. They make super school or work snacks and I sometimes take a couple on a hike, wrapped carefully so they don’t turn to banana nut crumbs on the way up the mountain!
Here are some I made on 6-1-16; they have a streusel topping and some chocolate chips added for extra yummy.
Banana Nut Muffins
2 cups brown rice flour mix (see below)
2/3 c granulated sugar or coconut palm sugar
1 tbsp. baking powder
1 tsp. baking soda
¾ tsp xanthan gum
¼ tsp salt
1 tsp cinnamon
¼ tsp nutmeg
1 c packed ripe mashed banana
½ c chopped walnuts
2 lg eggs beaten
½ c milk, 1 or 2 percent plus 2-3 extra tbsp. if you use the palm sugar
½ c canola oil
Directions: Heat oven to 350 degrees, placing the rack in middle of oven. Spray muffin pans with cooking spray. One batch makes 12-16 muffins.
Mix all dry ingredients in bowl of stand mixer or big bowl
Add bananas and walnuts; stir to coat them with dry mix
Combine milk and oil and.add liquids and eggs to mixing bowl; stir until blended. Sometimes I add ¼ c dried cranberries which is a nice addition.
Fill muffin pans 2/3 full. Bake 18-24 min until golden brown. Do not overbake or they get dry. Remove immediately from the pans and cool on a rack. I like to sprinkle the muffins with big sugar granules before baking for crunch. Freezes well for up to 3 weeks. Keeps in fridge (well wrapped) a few days.
Brown Rice Flour Mix base mix (same as King Arthur basic gf flour blend)
2 c brown rice flour
2/3 c potato starch (not potato flour)
1/3 c tapioca flour