Gluten Free Banana Nut Muffin Recipe

Gluten Free Banana Nut Muffins

Gluten free recipes very often do not taste very good.  Let's be honest.  Many recipes are absolutely horrible.  This one, however, is so good that everyone likes them.  And, it only makes 8 muffins.  Of course, you could double the recipe if you wanted to make more!  Hope you enjoy this recipe.

GLUTEN FREE BANANA NUT MUFFINS RECIPE
1 large very ripe banana, mashed
3/8 cup sugar
1/2 tsp vanilla
1 egg, lightly beaten
1/8 cup oil (I used canola)
5/8 cup rice flour (I used organic white)
2 TBS chopped walnuts + 1 TBS for garnish
3/8 tsp baking powder
1/4 tsp baking soda
1/8 tsp salt
1/8 tsp xanthan gum (optional)


1.Preheat oven to 350 degrees. Prepare 8 muffin cups with liners or spray with PAM.
2.In a medium bowl, combine the banana, sugar, vanilla, egg and oil until very well mixed.
3.In another medium bowl, combine all dry ingredients, including 2 TBS nuts.
4.Add wet ingredients to dry ingredients until all is well incorporated.
5.Scoop evenly into 8 muffin cups and sprinkle tops with reserved nuts.
6.Bake at 350 for approximately 30 minutes.
7.Cool for 5 minutes before removing from pan.
8.Enjoy!

 

Thanks for visiting the Americus Garden Inn.  We hope you'll come see us again, soon.

Love,

Susan

Banana Chocolate Swirl Muffins

I had a couple of extra ripe bananas and wanted to experiment a little. So, I made these banana chocolate swirl muffins today. Everybody loved them. Hope you do, too. Love, Susan

Banana Chocolate Swirl Muffins

Yield: 12 muffins

2 medium very ripe bananas
2/3 cup sugar
1/4 cup canola oil
2 large eggs
1/2 cup buttermilk
1 teaspoon vanilla extract
3/4 cup all-purpose flour
3/4 cup white whole wheat flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup semi-sweet or special dark chocolate chips, melted and cooled
¼ cup mini chocolate chips

Directions:
1. Preheat the oven to 350 degrees F. Line 12 muffin cups with paper liners.
2. In a large bowl, mash bananas with sugar. Add the oil, eggs, buttermilk and vanilla. Set aside.
3. In a medium bowl, sift all dry ingredients together to combine. Add to banana mixture and stir just until moistened.
4. Remove 1 cup of batter to a separate bowl and combine with the melted chocolate. Stir in mini chips.
5. Fill the muffin tins by alternating layers of banana and chocolate – use about a TBS per layer. Gently swirl with knife.
6. Bake until golden brown on top and a toothpick inserted in the center comes out clean, about 20-25 minutes.
7. Cool in the pan 15 minutes, and then turn out onto a wire rack to cool completely. Serve warm or at room temperature.
8. Enjoy.

Banana Oatmeal Muffins

The request came during a conversation about healthy eating.  Could I make a whole grain muffin that was not too sweet, moist, but with lots of fiber.  Oh, and no nuts, seeds or chocolate.  Here is a photo of Kim as he was preparing for his role as official taste-tester of the new recipe.

Looking through the pantry, I found oatmeal, whole wheat, bananas...

 I lined 12 muffin cups with paper liners.

 Measured the ingredients that I like to sift together, starting with equal amounts of whole wheat and all purpose flour.

 some sugar

 baking powder

 baking soda

 salt

 cinnamon with oats is always good

 time to sift it all together

 a quick whisk to combine

 added the old fashioned oats

 a quick whisk to combine

 I mashed the 3 bananas with a fork

 I decided to go for a softer mash

 cracked one egg into a bowl

 measured the canola oil

poured the oil over the egg

 quickly whisked to combine

 added the mashed bananas

 whisked to combine

 I made a well in the dry ingredients

 poured the banana mixture into the well

 mixed with a rubber spatula just enough to combine thoroughly

 scooped the batter evenly into the 12 muffin cups

 baked about 23 minutes at 375.  I did the toothpick test for doneness.

 After cooling in the pan for a few minutes, I removed them to the cooling rack.

Here's one for you with a cup of Americus Garden Inn Signature blend coffee.

 I'll bet these will taste even better tomorrow.  Most banana muffins do, don't they?  Our guests loved the muffins.  They said they were hearty, moist, banana-y, not too sweet and, most importantly, delicious.  They would probably be good with nuts, raisins, cranberries, chocolate chips, maybe a center of peanut butter...  Thanks for visiting the Americus Garden Inn Bed and Breakfast blog.  Let me know if you try the recipe.  Love,

Susan

BANANA OAT MUFFINS

1 ¼ cups old fashioned oats

½ cup whole wheat flour

½ cup all-purpose flour

2/3 cup granulated sugar

½ TBS baking powder

1 teaspoon baking soda

¼ teaspoon salt

1 teaspoon cinnamon

1 large egg

3 large ripe bananas, mashed

1/3 cup canola oil

1.      Preheat oven to 375 degrees.

2.      Line 12 muffin cups with paper liners or spray with non-stick cooking spray.

3.      Combine dry ingredients in large bowl.

4.      Beat egg, oil and mashed banana together in small bowl until smooth.

5.      Add banana mixture to dry ingredients.

6.      Stir just until moistened.

7.      Divide batter into prepared muffin cups.

8.      Bake at 375°F for 20-25 minutes, or until top springs back when lightly touched.

Banana "Surprise" Muffins with Chocolate Hazelnut Spread - VEGAN and GLUTEN FREE

Almost every morning, I bake something delicious for our guests.  Unfortunately for me, I cannot enjoy most of these goodies due to  food intolerances.  But, sometimes, I just want to have what everyone else is having.  When I saw my guests' delight over the banana "surprise" muffins, I just knew I had to see if I could make them gluten, soy and egg free.  This is what I had on hand.  If you haven't tried the Jif Chocolate Hazelnut Spread, it is delicious.

 I decided to use my vegan banana muffin recipe and just substitute the gluten free flour.  I whisked together the flour, baking soda and salt.

 I measured the coconut oil and decided to use hot coffee.

I poured the hot coffee into the coconut oil, which allowed it to melt without using the microwave and added the vanilla.

 I measured the sugar into a bowl and poured the coconut oil, coffee, vanilla mixture over the top.

 A quick stir is all it needed to combine.

 I decided to simply mash the banana with a fork directly into the bowl .

 That was really easy and combined all ingredients.

 At this point, I added the flour, baking soda, salt combo and mixed quickly with a rubber spatula.

 Using a 2 spoons, I carefully scooped half the batter into the 4 prepared muffin tins.

 About a teaspoon of the Jif Chocolate Hazelnut Spread looked like the perfect amount to go in the center.

 The rest of the batter was carefully divided and spread over the top so that the "surprise" center was totally covered.

 About 25 minutes later, they looked beautiful.

 Nicely browned and domed tops.

 I let them cool in the pan about 10 minutes before removing them to the cooling rack.

 The moment of truth - will the "surprise" be in the middle?

 PERFECT!

 Deliciously moist, banana and Jif.

 Here's a bite for you!

I must admit that although I love muffins hot out of the oven, the flavor on these was better when they had cooled.  Hmmm.  Most banana muffins are better the second day, aren't they?  This recipe was really perfect  because it only made 4 muffins.  You can make them with regular flour for some people and make them gluten free for those of us who are "special".

Thanks for visiting the Americus Garden Inn Bed and Breakfast. Let me know what you think of the recipe.

With love,

Susan

VEGAN Gluten Free BANANA MUFFINS WITH Jif Chocolate Hazelnut Spread

Yield:  4 small muffins

1/2 cup white rice flour

3/8  tsp baking soda

1/8  tsp salt

1/4 cup sugar

1.5 TBS coconut oil

1 ripe banana

1 TBS hot coffee

1/4 tsp vanilla extract

4 tsp Jif Chocolate hazelnut spread

1. Preheat oven to 350 degrees.  Line 4 small muffin tins with liners.
2. Sift dry ingredients together in a medium bowl.
3. In another bowl, combine sugar and coconut oil, coffee and vanilla.
4. Mash the banana directly into the sugar mixture
5. Add dry ingredients to wet and stir to moisten.
6. Scoop half the batter into muffin tins.
7. Carefully spoon 1 tsp on chocolate hazelnut spread into center. 
8. Top each muffin with remaining batter.
9. Fill empty muffin spaces halfway with water.
10. Bake about 25 minutes or until toothpick inserted comes out clean