Gluten-Free Banana Corn Muffins Recipe
You wade eagerly into conversations about whether you'd prefer looking out at a roof top or a wall or a neighbor's patio ringed with bamboo. Hunting is fun. But finding the right apartment is not as simple as you might think.
Meh wall-to-wall carpet vs street noise
New kitchen! vs Ahhh, soaking tub!
Sky roof view vs neighbor dancing in his underwear (or vice versa- see above)
Walking to beach vs walking to library
Privacy vs proximity
Location, location, location (is that like, Practice, practice, practice?)
|Tender corn muffin goodness scented with banana.|
Banana Corn Muffin Recipe
I love using mashed banana in vegan baking. The mashed sweet fruit gives egg-free muffins a pull-apart tenderness. Not to mention- the combo of cornmeal and banana? Delicious.
Whisk in a mixing bowl:
Preheat oven to 350ºF. Line twelve muffin cups with paper liners.
Beat to combine. The batter should be smooth and medium thick. If it feels too stiff add a spoonful of coconut milk to thin. If, by chance, the batter is very thin, add a sprinkle of potato starch to thicken it.
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- For those of you who cannot bake with cornmeal, I'm wondering if a combo flour mix of almond meal and buckwheat wouldn't be to die for?
- For those of you using eggs, use two free-range organic eggs, beaten.
- Gluten-free vegan batter really is different from traditional wheat flour based batter. It's not just a rumor. Gluten-free egg-free muffins won't puff and rise as much as their wheat based cousins. So fill your muffin cups a bit higher than you used to.
- This is a gum-free recipe, but if you prefer, add a teaspoon of xanthan gum or guar gum. The honey or agave helps add stickiness.