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Gluten-Free Banana Muffins

April 12, 2017

I finally figured out a gluten-free banana muffin that bakes up nicely at altitude and doesn't weigh a ton!  These are great with those leftover bananas and make a yummy after school snack, dessert or breakfast. Or pile them up and see how many it takes before they fall over!

 

 Ingredients:

  • 1/4 teaspoon baking soda

  • 2 teaspoons baking powder

  • 3/4 teaspoon xanthan gum

  • 1 teaspoon of flax meal (optional-but great for the fiber content)

  • 1/2 teaspoon salt

  • 1/2 teaspoon cinnamon

  • 1 3/4 cups America's Test Kitchen Flour Blend (Recipe Below)

  • 1/2 cup (8 tablespoons) room temperature butter

  • 2/3 cup sugar

  • 2 tablespoons  honey

  • 2 large eggs

  • 1 1/2 cup very mashed ripe bananas (about 3 medium bananas)

Instructions

  1. Preheat the oven to 375°F.  Line the muffin pan with papers and spray the top so the muffin "tops" don't stick.

  2. Whisk together the baking powder, baking soda, xanthan gum, flax meal, salt, cinnamon, and flour blend. Set aside.

  3. Beat together the s butter, sugar, and honey.

  4. Beat in the eggs one at a time, scraping the bottom and sides of the bowl between additions.

  5. Add the dry ingredients to the mixture in the bowl in three parts, alternately with the mashed bananas, beating well between additions and scraping the bottom and sides of the bowl one or two times during this process.

  6. Mix well by hand.

  7. Scoop the batter into the 12 muffin tins.

  8. Bake the muffins for 22 to 25 minutes, make sure a toothpick comes out clean to see when done. Remove from the oven and let rest for 5 minutes before removing from the pan. Best served warm.

  9. Yield: 12 muffins.

 

 

The America’s Test Kitchen (ATK) Gluten-Free Flour Blend

Makes 42 ounces (About 9 ⅓ cups)

 

Make sure all ingredients are at room temperature before using in a recipe.  

 

24 oz (4 ½ cups plus ⅓ cup) white rice flour

7 ½ oz (1 ⅔ cups) brown rice flour

7 oz (1 ⅓ cups) potato starch (not potato flour)

3 oz (¾ cup) tapioca starch

¾ oz (3 Tbsp) nonfat dry milk powder


Whisk all ingredients together in large bowl until well combined.  Transfer to airtight container and refrigerate for up to 3 months.

I use this recipe for a lot of applications, so I always have it on hand.

 

 

 

 

 

 

 

 

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