Gluten-Free Banana Muffins
There is truly nothing better than the smell of something cinnamon-y baking in the oven. There’s something so comforting about knowing you’re going to have delicious baked goods soon, fresh and warm. Today, day who-knows-what of quarantine, I decided it was finally time to experiment with a gluten-free muffin recipe. My sister has a gluten allergy so I love to make things that she can eat that still please the rest of our gluten-eating family. These are also egg-free and nut-free, so they’ll appeal to lots of dietary restrictions.
I love to have grab-and-go snacks around the house for when I’m in the middle of a busy week of work. I am often going from teaching to tutoring to work meetings 4-5 days a week, so making a proper meal isn’t always feasible. I try to make things like this on the weekend so they’re ready for the work week. Right now, I’m not going in to the classroom and have more time at home, which means today, they’re purely for comfort.
This recipe requires mixing the wet and dry ingredients separately before integrating together. This is important for many reasons: even dispersal of ingredients throughout the batter and keeping the batter emulsified during baking. Basically, if you skip this important step you’ll likely get uneven consistency throughout your muffins and they just won’t be as good.
I’m not a fan of having to clean a ton of dishes however, so I used my 6 qt. Kitchenaid with whisk to mash the bananas and mix the wet ingredients to start. Then I used a small mixing bowl for the dry ingredients, folding in to the running Kitchenaid when I was ready to mix dry and wet together. They turned out absolutely perfect in both texture and taste. I also used If You Care brand baking cups to keep my muffin pan clean. They’re unbleached and compostable so you can feel a little better about using them. Find them at Thrive Market (link at bottom of recipe). Mix some of these delicious muffins up for breakfast or snacks this week!
Gluten-Free Banana Muffins
Ingredients:
- 5 very ripe bananas, peeled
- 1/2 cup melted coconut oil
- 2 teaspoons raw apple cider vinegar
- 1 1/2 cups brown rice flour
- 1/4 cup coconut sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1/4 teaspoon sea salt
Instructions:
How to cook Gluten-Free Banana Muffins
- Preheat the oven to 350 degrees F
- Line a 12-cup muffin pan with paper liners or grease with coconut oil
- In a large bowl, or Kitchenaid mixer if you have it, mash the bananas to your liking and then add and mix the remaining wet ingredients together in the same bowl
- In a separate bowl, whisk together the dry ingredients
- Pour the dry ingredients into the wet ingredients and mix well to create a consistent batter
- Fill each muffin cup about 3/4 full with the batter
- Bake for 22 minutes, checking with a toothpick to ensure they are cooked through
- Let cool before eating
