Gluten-Free Goddess Banana Muffins- The Best!
Classic banana muffin taste. Worthy of your craving. In this great big crazy world, sometimes you just crave a well worn classic. A simple, homespun, kind to quirky tummies treat. You know what I'm talking about. Comfort food. Something like...
A banana muffin.
Fresh, home-baked, warm from the oven. Simplicity. No gluten. No dairy. Just big banana flavor.
From me (said Celiac) to you (beloved Reader).
XOX
Karina
Ingredients:
1 cup mashed bananas (roughly three medium bananas)
2 large organic free-range eggs, beaten
1/4 cup organic coconut oil, or grape seed oil
1 tablespoon honey
1 cup packed light brown sugar
1/2 cup brown rice flour or sorghum flour
1/2 cup GF millet flour or GF oat flour
1/2 cup cassava starch or tapioca starch
2 teaspoons baking powder
1/2 teaspoon fine sea salt
2 teaspoons bourbon vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Instructions:
Preheat the oven to 375ºF. Line a 12-muffin pan with paper cupcake liners, or lightly oil each muffin cup with a touch of oil. (I found the unlined cups gave rise to a higher muffin.)
In a mixing bowl, beat the mashed bananas with the eggs, oil, honey, and brown sugar till combined. Add the flours and starches, baking powder, xanthan gum, sea salt, vanilla, cinnamon and nutmeg, and beat until a smooth sticky batter forms.
Spoon the batter into the 12 muffin cups. Bake on the center rack for 20 to 23 minutes until the muffins are domed and slightly golden, and the center is done (a wooden cake tester should emerge clean).
Cool on a wire rack.
Serve warm.
Any leftovers- wrap, bag, and freeze for an easy grab-and-go treat.
Makes 12 muffins.
A banana muffin.
Fresh, home-baked, warm from the oven. Simplicity. No gluten. No dairy. Just big banana flavor.
From me (said Celiac) to you (beloved Reader).
XOX
Karina
Gluten-Free Goddess Banana Muffin Recipe
These light and tender banana muffins are so fragrant- and wonderful warm from the oven, slathered with your favorite butter. Not overly sweet. Just sweet enough. With a touch of cinnamon and nutmeg. And by the way- I removed xanthan gum from the recipe because I stopped using it- and the recipe works without it!Ingredients:
1 cup mashed bananas (roughly three medium bananas)
2 large organic free-range eggs, beaten
1/4 cup organic coconut oil, or grape seed oil
1 tablespoon honey
1 cup packed light brown sugar
1/2 cup brown rice flour or sorghum flour
1/2 cup GF millet flour or GF oat flour
1/2 cup cassava starch or tapioca starch
2 teaspoons baking powder
1/2 teaspoon fine sea salt
2 teaspoons bourbon vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Instructions:
Preheat the oven to 375ºF. Line a 12-muffin pan with paper cupcake liners, or lightly oil each muffin cup with a touch of oil. (I found the unlined cups gave rise to a higher muffin.)
In a mixing bowl, beat the mashed bananas with the eggs, oil, honey, and brown sugar till combined. Add the flours and starches, baking powder, xanthan gum, sea salt, vanilla, cinnamon and nutmeg, and beat until a smooth sticky batter forms.
Spoon the batter into the 12 muffin cups. Bake on the center rack for 20 to 23 minutes until the muffins are domed and slightly golden, and the center is done (a wooden cake tester should emerge clean).
Cool on a wire rack.
Serve warm.
Any leftovers- wrap, bag, and freeze for an easy grab-and-go treat.
Makes 12 muffins.
My Guy. He bakes.
Recipe Source: glutenfreegoddess.blogspot.com
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