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Gluten Free Banana Muffins

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  • 2 cups brown rice flour

  • 1 tsp baking powder

  • 1 tsp baking soda

  • 1/8 tsp salt

  • a dash of cinnamon (more or less depending on how much you love cinnamon.)

  • 3 ripe bananas

  • 1/2 cup honey

  • 1/3 cup butter

  • 4 eggs

  • 1 tsp vanilla extract

Preheat oven to 350 degrees. Mix dry ingredients in a large bowl. Set aside. Mash bananas in a medium sized bowl. Add room temperature butter into the mix (let’s be honest, I melted my butter in the microwave. It didn’t ruin my muffins… but you might get a better muffin top if you use butter at room temp. something about room temperature dairy products producing air bubbles that result in fluffier baked goods.) Add honey, eggs, and vanilla. Mix well. Pour this mixture into the large bowl with dry ingredients. Mix thoroughly, either by hand with a spatula, or with a mixer. Pour about 3/4 of mixture into paper lined muffin tins. Bake until slightly golden brown, and use the toothpick trick in the middle of the muffin to ensure that no batter sticks to the stick and that it is internally baked throughout.

Brief notes, because full-blown essays about the personal experience of any given recipe, and how everyone in the household responded to the final product, is absolutely insufferable.

  • I created this recipe after switching to a gluten free diet over 2 months ago. Normally I would avoid improvisational baking at all costs, because it is a lot more of a science than cooking. However, I couldn’t find a single gluten free muffin recipe that fit the criteria I was looking for. Most of the gluten free baking recipes I found online were either dairy free, featured certain types of flour substitutes I couldn’t easily source at my preferred grocers, OR they included extra ingredients that I don’t want to make space for in my already crammed pantry. (tapioca starch, xanthan gum, etc etc) So I whipped up a mix with a bit of guesswork, put one muffin into the oven at a time and made adjustments to the recipe until the batter finally did what it was supposed to.

  • Yes, 4 eggs is a lot of eggs. It’s the only way I could get the batter to rise, and trust me, it needs every last egg in this recipe.

  • I made a simple cream cheese frosting for these once (just google for the recipe, its super simple) and it paired so well with these muffins!

  • These are boyfriend / gluten-eater approved :)

Lex Sova