banana + muffins + gluten-free = YUM. Quite simply, these have to be the best gluten-free muffins I have ever had. And you would never ever guess that they are gluten-free. First, a special thanks must be given to Annalise Roberts because all of her recipes are absolutely incredible, and these muffins are no exception!
So why exactly are these muffins so superb? Two reasons: banana and walnuts. These two ingredients truly form the perfect duo in this delicious breakfast treat. The banana lends a sweetness and soft, tender crumb which is only further perfected by the walnuts’ subtle nutty flavor and crunchy texture. And because the banana is chopped and not mashed, the insides of these muffins are studded banana morsels that are bursting with flavor. Yum! And when a dash of cinnamon is added, the result is heavenly. Really, what is not to love about these? And because the recipe is so simple and the result is so fabulous, there is really no reason why you should not make these muffins this very second. Unless, of course, you are waiting for your bananas to fully ripen!
As with most gluten-free goods, these muffins will become more delicate and tend to break apart more easily after a few days. But if you keep them in the refrigerator or freezer, they will not dry out and will keep their delicious tender texture. Eaten either slightly chilled or briefly warmed in the microwave, these muffins will bring you sheer gluten-free happiness! Enjoy!
Banana Nut Muffins
From Gluten-Free Baking Classics by Annalise Roberts
Yield: 12 muffins
2 cups GF Flour Mix*
2/3 cup granulated sugar
1 tablespoon baking powder
1 teaspoon baking soda
3/4 teaspoon xanthan gum
1/4 teaspoon salt
1 teaspoon cinnamon
1 packed cup very ripe chopped banana (about 2 medium bananas)
1/2 cup chopped walnuts
2 large eggs
1/2 cup milk
1/2 cup canola oil
Preheat oven to 350 F. Position rack in center of oven. Grease muffin pan with cooking spray.
Mix flour, sugar, baking powder, baking soda, xanthan gum, salt, and cinnamon in large mixing bowl. Add bananas and walnuts; stir to coat evenly.
Combine milk and oil in small bowl; remove 1 tablespoon of combined liquid and discard it. Beat in eggs. Add liquids to banana mixture and stir until just blended.
Fill muffin pans 2/3 full. Bake 18-25 minutes until golden brown. Remove from pan and serve immediately or cool on a rack.*GF Flour Mix 2 cups brown rice flour 2/3 cup potato starch 1/3 cup tapioca starch