It’s a great day for muffins! A bit chillier this morning and a little more time to get ready also, means it’s a good day to whip up some easy banana muffins with some overripe bananas that have been sitting around. I don’t know about for you, but cooking and baking lately has been a lot more freeing, using ingredients that I have on hand, and not stressing if I need to substitute something or leave an ingredient out, either. With lots of overripe bananas on hand, it means either freeze them, peeled, in halves, for smoothies or make some healthy and yummy gluten free banana muffins. And today, we had so many on the counter, I did both. I also had made a very healthy juice to accompany it, loaded with spinach, ginger, lemon, cucumber and apple. This is an energy boast for my system and just really makes me feel great after I have a glass. Check out the recipe here: Green Ginger and Cucumber Juice. Together with the muffin, which has only a few tablespoons of organic sugar and a few tablespoons of honey, some whole grains and nuts, and olive or avocado oil, it feels like a splurge, without indulging too much. Check these recipes out. Really delicious and moist muffins. Add chocolate chips for a bit more decadence 🙂
Healthy and Delicious Gluten Free Banana Muffins
Makes 6 large or 12 regular size muffins
Prep time: 10 minutes
Bake time: 9-14 minutes at 400 degrees,
9-12 minutes for the 12 cup pan and 12-14 minutes for the 6 cup pan
1/2 cup plus 2 tablespoons brown rice flour or oat flour (gluten free*)
1/4 cup tapioca starch (gluten free*)
2 Tablespoons of sorghum flour or millet flour (gluten free*)
2 teaspoons baking powder (gluten free*)
1/2 teaspoon baking soda (gluten free*)
2 Tablespoons of organic sugar
1/4 teaspoon salt
1 cup very ripe, mashed banana (about 1 1/2 bananas)
1/3 cup olive oil or avocado oil
2 Tablespoons honey
1/2 teaspoon apple cider vinegar
1 1/2 teaspoons vanilla (gluten free*)
1/4 cup nuts, chopped ~ pecans, walnuts or sliced blanched almonds
1/2 cup raisins or golden raisins, optional
1/3 cup Guittard Extra Dark Chocolate Chips (or another gluten free chocolate), optional
1. Preheat oven to 400 degrees. Line a 12 cup muffin pan with paper liners, and grease lightly or grease liners, or grease the pan lightly. Or grease a 6 cup muffin pan lightly. Set aside.
2. In a medium bowl, combine these dry ingredients together: brown rice flour, tapioca starch, sorghum or millet flour, baking powder, baking soda, organic sugar, and salt. Stir to combine.
3. In another medium bowl, add and stir to combine the wet ingredients: mashed banana, oil, honey, egg, apple cider vinegar, and vanilla.
4. Add the dry ingredients to the wet ingredients and stir by hand until just combined. No need to over mix.
5. Add the nuts, optional raisins and chocolate chips if desires, and stir until combined.
6. Scoop into prepared muffin pan cups, until each cup is about 5/8 full.
7. Bake for 9-14 minutes (depending on size of muffin cups used) or until golden brown and toothpick comes out clean when inserted into the middle of the muffin. Remove from the pan and enjoy! Best when warm!
*Note: When baking and cooking gluten free (for those with Celiac or gluten intolerance to enjoy), please be sure to use certified gluten free brands of flours and spices. And for those products which may contain cross contamination, be sure that that the facility they are processed in, does not process wheat or other gluten products. Gluten free flours are readily found in many brands now, thankfully! For flours, I use Bob’s Red Mill, Ryze, Cup 4 Cup and Pamela’s, but there are many others that are certified gluten free also. King Arthur is another great brand that offers gluten free flours and blends. For spices I stick to all McCormick Schilling McCormick which are all gluten free. If you can find Molina Vanilla (pure Mexican vanilla, not the blend), it is also gluten free and has a delicious flavor. For chocolate or chocolate chips, I stick to Guittard brand, which is gluten free. Please also remember utensils and bowls and cake pans, etc. can contain particles of gluten, so wash everything especially well or have separate utensils and baking/cooking pans.