Going gluten-free does not have to mean missing out on breakfast classics. People can make banana muffins gluten-free by using gluten-free flour, which is available in many grocery stores. People can also choose between brands of gluten-free flour online.
Bananas are a good source of dietary fiber, vitamin C, potassium, and manganese.
Gluten-Free Banana Muffins
Ingredients:
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon xanthan gum
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon, optional
- 1 3/4 cups (262g) King Arthur Gluten-Free All-Purpose Flour
- 1/2 cup (8 tablespoons, 113g) soft butter
- 2/3 cup (131g) sugar
- 2 tablespoons (43g) molasses or honey
- 2 large eggs
- 1 1/2 cups (340g) mashed very ripe bananas
- 1/2 cup (57g) chopped walnuts, optional
Instructions:
- Preheat the oven to 375°F. Grease a 12-cup muffin pan, or line the pan with papers, and grease the papers.
- Whisk together the baking powder, baking soda, xanthan gum, salt, cinnamon, and flour or flour blend. Set aside.
- Beat together the soft butter, sugar, and molasses.
- Beat in the eggs one at a time, scraping the bottom and sides of the bowl between additions.
- Add the dry ingredients to the mixture in the bowl in three parts, alternately with the mashed bananas, beating well between additions and scraping the bottom and sides of the bowl one or two times during this process.
- After everything is added, scrape the bowl again and beat at medium high speed for 30 seconds
- Stir in the walnuts.
- Scoop the batter into the prepared pan, mounding the cups full. The batter will rise above the level of each cup; that's fine.
- Bake the muffins for 22 to 25 minutes, until the middle springs back when lightly touched. Remove from the oven and let rest for 5 minutes before removing from the pan. Best served warm.
