In general, everyone I know is a fan of banana bread, and when it's converted into streusel-dusted muffins the result is almost guaranteed to be a win regardless of dietary restrictions (or lack thereof). Particularly during the work and school week, muffins beat out loaves of quickbread hands down for portability and bake-sale friendliness - packed in a lunchbox for one or loaded into a shoebox for bulk transport, they are far less likely to self-destruct on route and stay moist and tender much longer.
Now, any quickbread or muffin recipe is - as the name implies - supposed to be fast and easy to whip up. And when using "regular" flour and other ingredients, that's generally the case. But as you can see with a quick Google (or WSSG search) of Gluten - Free recipes, celiac-safe baking tends to be a little more complex - with few exceptions, simply swapping in a single gluten-free flour for regular all purpose is a recipe for odd-tasting crumbs, bricks, sponges or all of the above. Yes, there are ready-made store bought blends available, and some are decent, but the control freak in me likes the customization factor homemade mixtures offer. Since I knew I'd only be making muffins with it, whipping up a big batch of GF "Quickbread" Flour ahead of time was worth it for me - not only did it ensure these muffins came out perfectly every time, but it made the process just as fast as pulling out a big bag of regular white stuff. Ironically, these muffins were such a hit with the "regular diner" crowd that I had to make a second (double) batch to give to my three GF friends in secret! By topping the batter with quinoa flakes and raw sugar, the baked muffins had a little touch of "bakery pizazz", but it's totally optional - next time, I might do a chunky granola crunch instead!
Shared with Gluten Free Fridays
Gluten Free Banana Muffins
Makes 12 "regular" muffins or 20 "mini"
3 large, over-ripe bananas
½ tsp salt
¼ tsp nutmeg
½ cup cane sugar
2 tbsp Truvia Baking Blend (or ¼ cup more cane sugar)
⅓ cup canola oil
1 tsp gluten free vanilla extract
1 ½ cups GF "Quickbread" Flour
½ tsp guar gum
1 tsp baking powder
1 tsp baking soda
quinoa flakes and coarse sugar, for topping (optional)
- Preheat oven to 350 F and grease muffin tins.
- Mash the bananas, salt, nutmeg, sugar and Truvia together until smooth.
- Add the egg and oil, mixing well. Add vanilla.
- Add flour, guar gum, baking powder and baking soda
- Mix until just combined.
- Scoop into muffin pans and top with quinoa flakes and sugar, if using.
- Bake mini muffins for 10 to 15 minutes, and large muffins for 25 to 30 minutes. Muffins will spring back when lightly tapped.
Total Fat: 6.4 g
Cholesterol: 15.5 mg
Sodium: 7.4 mg
Total Carbs: 32.1 g
Dietary Fiber: 2.6 g
Protein: 2.1 g