I eat one of these every day for dessert! They are perfect for making in big batches and then freezing, so you can pop one into the microwave anytime of the day you need one.
The best part of these muffins is that they taste amazing, but they are also GLUTEN FREE and WHOLE GRAIN.
Banana Muffins: (makes about 24)
6T butter, at room temperature
1/4 C applesauce
1 C sugar
8 very ripe bananas, mashed
2/3 C water
3 1/2 C gluten free whole grain flour mix (I use my Blendtec blender to grind whichever grains I have…brown rice, GF oatmeal, millet, etc… It’s best to use several kinds of grain, but there’s no exact ratio you have to use)
1/2 T cinnamon
2t baking soda
1 t salt
1 t xanthan gun
1/2 t baking powder
1 C chopped (or ground) walnuts
Preheat oven to 350. Line muffin tins with paper liners. Beat butter and sugar with an electric mixer on high until fluffy. Add eggs and beat at medium until combined. Add applesauce, water, and banana and beat on low for 1 minute. Mix together all dry ingredients, then add to bowl of wet ingredients. Mix with a spoon only until just combined. Spoon batter into muffin tins almost to the top of each tin. Bake at 350 for about 18 minutes. Right out the oven, take a muffin out, break it open, and cover it with chocolate chips. When they have mostly melted, reward yourself with the best muffin ever. Let the rest cool, and then freeze.
Warm, sweet, moist, yummy banana bread, where have you been all my gluten-free life? I’m so happy to have found you at last!
Please make this today. And if you have any leftover tomorrow, you can slice it and freeze it. It tastes just as good warmed up in the microwave.
Here’s my favorite Banana Bread Recipe, from the Nearly Normal Cookbook. Her website is julesglutenfree.com
1/2 C. butter or shortening
1 C. sugar
1 1/2 C. “Nearly Normal” Gluten Free Flour Mix (see mixture below)
1 t. baking soda
2 t. baking powder
dash of salt
1/2 C. sour cream
1 t. vanilla
1 C. mashed banana
1/2 C. chopped nuts ( I like walnuts or pecans)
Preheat oven to 350. Cream butter and sugar until light and fluffy. Add the eggs and beat well. Sift the dry ingredients together and add to the butter mixture. Blend well before adding the sour cream, vanilla, and bananas. Add the nuts, and pour into a greased bread loaf pan or muffin tins. Bake for 1 hour- less if using muffin tins. Test with a cake tester before removing from oven to cool.
Jules Nearly Normal Flour Mixture: (go ahead and make at least a whole batch for more recipes coming soon)
1 C. rice flour
1 C. potato starch
1 C. cornstarch
1/2 C. corn flour
1/2 C. tapioca flour
4t. xanthan gum
If I’m going to dirty up my mixer and my kitchen, it’s gotta be worth it. So, when I bake, I jump all the way in and get it over with, so I can just spend time eating and not cleaning.
I never make 1 batch of anything. If I’m doing bread, I do 4-5 loaves. I make about 50 muffins at a time, and I usually throw in a batch of brownies or cookies along with it to bake while my bread is rising. I’ll start with the muffins. Then, while they’re cooking, I get the bread mixed and rising. And then, I bake the brownies or cookies while I wait for the bread to be ready to bake.
Many of the ingredients I need for all these things are the same, so it saves time to get them all out just once, mix things up and get things dirty, and then clean it up.
As soon as it’s all cooled, I put it into baggies (slice the bread first), label it, stack it up on a freezer shelf, and celebrate that I now have baked treats to enjoy for a while! It takes a little chunk of time to have a baking day, but it saves lots of time in the end. Try it!