GF Banana Muffins

Gluten Free Banana Muffins

I walked into our local Woodman’s Grocery store the other day and found a cart full of what I call “scratch and dent” bananas.  You know, the kind that are very ripe, just waiting to be made into banana bread!  And, at $0.79 for about 12-15 bananas, I am all for it as long as I have the time to get to baking right away.  When I am able to get so many ripe bananas at one time, I usually make small loaves and muffins that are easy to freeze.  As the first batch usually flies off the counter moments after they are out of the oven, I can let the next batches cool and store for the days when we need a quick gluten free, healthy goodie.

These do come together really fast if you are in the habit of keeping your Gluten Free Flour Blend mixed up and at the ready.  I always keep mine on hand, pre-mixed for a baking day such as this!  If you need storage tips for your flours, check out the Gluten Free Guide for what to do.

Gluten Free Banana Muffins (or Bread)

Ingredients:

• 2 Cups Gluten Free Flour Blend (click here for my GF Flour blend)
• 3 tsp Egg Replacer powder
• 1 Tbls baking powder
• 1 tsp baking soda
• 3/4 tsp xanthan gum
• 1/4 tsp sea salt
• 2 tsp cinnamon
• 1/2 cup unsalted butter, softened (you can also substitute Palm Oil Shortening or Coconut Oil in the same amount for dairy free)
• 1/2 cup sugar
• 1 1/2 cups mashed ripe bananas (about 3)
• 1/4 cup milk of choice (works very well with rice milk, coconut milk or fresh goat milk)
• 1 Tbls lemon juice

Method:

1. Combine milk of choice and lemon juice in a small bowl and allow to sit on your counter while preparing the rest of the ingredients.
2. Preheat oven to 350 degrees and line 2 small loaf pans with parchment paper or muffin tins with paper cups.  I recommend using the parchment as it is just easier to get the loaf or muffins out of the pan without a hassle.
3. Mix the first seven dry ingredients in a separate, medium sized bowl and set aside.
4. In the bowl of your mixer using the paddle attachment, cream the sugar and butter for about two minutes until it is well incorporated and lighter in color.
5. Stir in mashed bananas.  Then alternate adding dry ingredients with the reserved milk/lemon juice, beginning and ending with dry ingredients.  Stir just until the batter comes together and the dry ingredients are incorporated.  Do not over beat.
6. Fill loaf pans or muffin tins about 2/3 full.  If you want a really full muffin or loaf, you can fill them all the way to the top as without the eggs they do not rise a whole lot.  (Just make sure you adjust your baking to to be a little longer so that they are completely done.)
7. Bake in the center of the preheated oven 40-45 minutes for loaves or 25-30 minutes for muffins.  They will be golden brown and very fragrant when finished.  Remove from the oven and cool on a rack for 5 minutes.  Then, remove from the pan and continue cooling on a rack.

These are great served warm with some homemade honey butter (1 part honey, 1 part butter, 1 part coconut oil – mix until well blended and chill), or you can cool them completely and store in the refrigerator or freezer.  They do store on the counter in a bread box, properly vented, for up to two days.  Best if stored in the refrigerator or freezer though, and they refresh easily in a warm oven or even the toaster oven!  Enjoy!!

Note:  You can use two large eggs in place of the Egg Replacer powder if you can tolerate them.  After creaming the butter and sugar in step 4, add the eggs and cream again until well incorporated and fluffy.  You might find you also don’t need as much milk either.