I made Gluten Free Banana Muffins Saturday morning.
We finished them off early Sunday. (I have been attempting to finish this blog post since Saturday!)
Here’s my own adaptation from a recipe for Grain-Free Banana-Nut Muffins from The Allergy Self-Help Cookbook. I liked how they turned out, slightly sweet but more hardy.
2 cups Outrageous Baking Gluten Free Flour
1 1/2 tsp baking soda
1/2 tsp unbuffered vitamin C crystals
dash of salt
1/4 tsp ground nutmeg
2/3 cup chopped almonds
5 bananas (approx. 2 cups)
1/3 (a little less) olive oil (I know it seems weird but it tastes fine)
1/4 cup agave nectar (you can also use honey or maple syrup)
a little almond milk
Preheat the oven to 375 degrees F. Oil two 12-cup muffin pans (this recipe, for me anyway, usually makes about 18).
Sift the flour, baking soda, vitamin C, salt and nutmeg into a large bowl. Stir in the nuts.
Break up the bananas into 1″ pieces and place them in a blender. Process for 30 seconds, or until smooth. Look on blender to see that it made 2 cups (more or less). Add the oil and agave nectar and process just until mixed (if the consistency is too thick, add a little almond milk). Pour into the flour mixture and mix just until combined. Don’t overmix.
Spoon into the prepared muffin cups, filling them about 1/2 to 3/4 full. Bake for 17-20 min, or until firm when touched in the center and a cake-tester inserted in the center comes out clean. (I like mine a little crispy brown on top!)
Enjoy, we obviously did.