6.01.2010

Gluten-Free Banana Mini-Muffins

Pinit
Print Friendly and PDF
The cutest gluten free banana mini muffins that are moist and delicious
Sweet little mini-muffins with big banana taste.

Week four began Monday. My month of soft foods only is slowly winding down. I can feel the diet working, spinning its soothing magic and calming this burning monkey gut of mine with scoops of mashed potato and spoonfuls of slow cooked soups between doses of kitten cuteness and favorite comedies. My medicine has been a stew of Protonix, Culturelle, baby food, and laughing as much as possible.

I'm a big believer in the healing power of a hearty guffaw.

But I'd be lying if I didn't confess I crave texture and crunch like there's no tomorrow. Who wouldn't? After four plus weeks of nothing more al dente than a boiled rice noodle, I am sorry to tell you I wake up dreaming of potato chips. I miss the nutty terrain of a pecan cracker. The sexy chewy center of  a chocolate chip cookie

This yearning has not gone unnoticed.

Steve has been pondering my dearth of oral satisfaction. And always one to roll up his sleeves and pitch in, he started  rummaging around the kitchen, imagining something I could eat- without repercussion. A treat soft enough to comply with my diet's rules. A go-between bite nestled somewhere in the middle of hot buttered toast (not allowed) and pureed pumpkin (allowed, but so dead boring).  

And thus the mini-banana muffin was born. A petite friendly bite of moist banana goodness. Not overwhelmed by cinnamon (off limits). Not studded with nuts (emphatic no-nos!). Just simple, clean, honest banana taste.

In a darling, non-pointy vegan parcel.


Gluten free vegan banana muffins warm from the ovenborder=

Banana Mini-Muffins Recipe


We did not add any spices to this recipe. The fresh banana taste is the star. Sometimes unadorned is what you crave. These babies are simple and very kid-friendly.

Preheat your oven to 375 degrees F. Lightly grease a mini-muffin pan and dust with a whisper of sorghum flour, or line with mini-muffin liners.

In a large bowl, mix:

1 cup mashed ripe bananas
1/4 cup light olive oil
Ener-G Egg Replacer for 2 eggs mixed with 1/4 cup warm water  till frothy or use 2 organic free-range eggs
1/4 teaspoon lemon juice or mild rice vinegar

Whisk together in a separate bowl:

1/2 cup potato starch (not potato flour!) or tapioca starch
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon fine sea salt
1 1/2 teaspoons xanthan gum

Instructions:

Add the dry ingredients into the wet banana mixture and beat until blended. If the batter is too thick, add a little non-dairy rice milk, a tablespoon at a time, until the batter is smooth. The batter will be a bit thicker than cake batter.

Spoon the batter into the prepared mini muffin cups and bake in the center of a preheated oven for about 10 minutes, up to 15 minutes, if necessary. The muffins should be firm to the touch, and a wooden pick inserted into the center should emerge clean.

Cool the muffins briefly in the pan; then turn them out of the pan to keep them from getting soggy; continue to cool on a wire rack or serve warm.

Wrap leftover muffins; bag and freeze for easy on-the-go mini-treats. Reheat briefly in a microwave, to thaw and warm, if you wish. 
Yields 34 to 36 mini-muffins.


Karina's Notes:


Add a dash of nutmeg and cinnamon, if you like a hint of spice.



Gluten-Free Banana Mini-Muffins

25 comments:

Erin said...

So glad that it sounds as if you are feeling better. These reminded me of the days when the "banana diet" was the considered the treatment for celiac disease...the muffins sound lovely, and are going into my recipe box-but thank goodness our medical understanding has evolved!
Sending love, light and continued healing.

Kalyn said...

Gorgeous photos of the muffins! I will be so glad when you can crunch away on something!

Cherieb said...

I'm going to try this recipe tomorrow. I think just the smell of the muffins will do me well. Sometimes its that simple. Peace.

Ilva said...

too good to be seen as a diet food, this is for all of us! Thank you!

Tasty Eats At Home said...

Glad to hear you're on the road to recovery. I could imagine how it could be really frustrating to crave crunchy! I bet you are already dreaming up what will be your first crunchy bite, once you're allowed. I would be. These look splendid. You are one lucky gal to have a husband that wants to solve your boring-food dilemmas!

Carrie said...

I'm so glad you are on the mend Karina! I hope your tummy heals nicely and the muffins look absolutely delicious! Sometimes simplicity is the very best medicine!

Giuky said...

dalle foto sono proprio irresistibili..penso anche nella realtà!:)

Sonia said...

I've never commented before but I love your blog, pictures, recipes...and am so glad you're starting to feel better but the big thing that got me to comment is your kitten! So darling, thanks for sharing!

Paz said...

these look so good (and cute). i wouldn't be able to stop at just one mini muffin. i'd want more. ;-)

paz

glutenfreecowgirl said...

I just made a batch and they are delightful. I followed the recipe exactly (used farm fresh eggs) and I wouldn't change a thing. So wonderful to have a gluten-free banana muffin that isn't gummy. Thank you! I better go before my kids eat the rest.

Karina Allrich said...

Thank you, everyone! These tiny muffins are the perfect snack. xox

And as for the kitten- it isn't mine, it's my son's girlfriend's new kitty. Isn't he sweet?

Though- actually--- I am contemplating adopting a kitten. A furry companion to keep me company. I think it would be good for me.

xox k

katrina hall said...

Glad you're feeling better - that gave us all quite a scare, and I can imagine it must have been terrifying for you.
These baby banana muffins look amazing!

Sophie said...

Lovely banana mini muffins. I have a question. I can't buy Xantham gum here in Belgium.
Could you use Guar Gum instead?? Or someting else???

Karina Allrich said...

Thanks, Katrina! xox

Sophie, Yes, you could sub guar gum for xanthan gum in any recipe. They are interchangeable. Cheers!

Cape Cod Kitty said...

Wow, K, I am just catching up with you....what happened? So happy to know you are mending....Protonix has helped me immensely.
Love and soothing wishes for good health from Chatham!

Marcia

Anne Marie said...

So glad to hear that you are improving. The muffins look wonderful. You can't imagine how I appreciate your openness and your wonderful recipes. I make most of them and love them all. BE well!

Sweet Faery said...

I so love banana in desserts! Your muffins look absolutely delicious!

foodgirlsfitlife said...

Hi Karina!
I sure hope you are feeling much much better. I love your blog and all of the recipes - it's my go-to baking site for sure! I can't wait to try these banana muffins - I have uber-ripe bananas on my counter as we speak! This weekend maybe...

I wanted to ask you if you can recommend anywhere in Santa Monica where I can get some coffee/breakfast/gluten free goodness on a Saturday morning. I'll be in SoCal @ the end of the month and plan to make a pit stop in Santa Monica one morning. I would love to hear any insider tips you can give me! Thanks!

~Alyssa

Angela said...

Good for you for admitting that you miss "the crunch". I too would desperately miss it. Glad you are feeling a little better - banana and mini chocolate morsels always helps !!

Continued recovery and wishing you all the best.
Take care : )

I Am Gluten Free said...

Cute, very cute. I love the little, tiny-ness of these bite-sized babies. So very glad to hear that you're on your way to crunchiness!

WizzyTheStick said...

Gorgeous muffins. Banana always adds a delicious moistness to baked goods

Kim said...

Just made these. Didn't have potato starch so I used corn meal instead, hoping for the best. Wow! So delicious. Moist and tasty and delicious, we couldn't even tell they were gluten free. I will be making these again for sure.
Thanks so much for all your fabulous recipes

Miss Fauve said...

Karina, just wanted to say thank you. I adapted this recipe to make baked donuts for my children and they are an absolute favorite. My son, who is autistic, had two of the most coherent sentences I have ever heard from him in relation to these banana gems. "I want to make some banana donuts Mama. Can we make some pretty please? Please?!"

My girls were so worried when they saw that you had been in the hospital. I assured them that you are feeling better. They call you the recipe lady and you feel like family here. Big Hugs and hope you are indeed feeling, much, much better.

~Jenn Scott & Crew in Forest Grove, Oregon

Anonymous said...

Dear Karina,

I live in Indonesia so I have difficulty to find xantham gum and sorghum flour...

Are there any substitute that I can use to replace them?

thanx
Ira

Anonymous said...

Can I use brown rice flour instead?

Post a Comment

Welcome to my kitchen- and thank you for commenting at Gluten-Free Goddess. Comments are moderated and will appear on approval.

Find substitution help and guidelines here. Please note: substitutions alter the recipe (and may affect structure, texture, baking times, and flavor).

Find my gluten-free baking tips and advice here.

Find sugar-free baking tips here.

Wishing you a delicious and beautiful day!

Gluten-Free Goddess xox


PS: Links in comments will be interpreted as spam. Due to a deluge of spam comments, anonymous commenting is now disabled.

subscribe by email