Gluten Free Banana Nut Muffins

To test out my new clone recipe of Bob’s Red Mill 1-to-1 Gluten Free Baking Flour, I used an old recipe I developed for gluten free banana nut muffins. Check out the recipe for the muffins below. For the flour recipe, see the link below in the ingredients list.

Gluten Free Banana Nut Muffins

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Yield: Makes 12 muffins

Gluten Free Banana Nut Muffins

Make this gluten free banana nut muffins recipe using my clone recipe for Bob's Red Mill's new 1-to-1 Gluten Free Baking Flour. It tastes like a gluten muffin!

Ingredients:

  • 1 1/3 cups Copycat Bob's Red Mill 1-to-1 All-Purpose Gluten Free Flour Recipe
  • 1 teaspoon baking soda
  • *Scant 1/4 teaspoon salt
  • 2 1/2 overripe bananas
  • 2/3 cups light brown sugar
  • 1/2 cup (1 stick) unsalted butter, melted and cooled (or Earth Balance spread)
  • 1/4 cup beaten egg (appx 1 1/3 large eggs)
  • 2/3 teaspoon pure vanilla extract
  • 5 Tablespoons chopped walnuts (optional)

Instructions:

  1. Lightly butter a 12-cup muffin pan.
  2. In a medium-size bowl, whisk together the 1-to-1 flour blend, baking soda, and salt; set aside.
  3. In the bowl of your mixer, using the whisk attachment, beat the bananas and brown sugar on high speed until the bananas liquefy, about 2 1/2 minutes if you use a high-speed mixer. Scrape the sides of the bowl as needed.
  4. Add the melted and slightly cooled butter, 4 tablespoons of beaten egg, and vanilla and beat on medium speed.
  5. Add the flour mixture all at once and beat on medium speed until thoroughly incorporated.
  6. Using a rubber or silicone spatula, fold in the nuts.
  7. Spoon the batter into the muffin tins to fill them about two-thirds way. Then tap the pan on the counter to bring up any air bubbles or flatten any gaps.
  8. Set pan aside, to allow the rice flours to soften, while you preheat oven to 375ºF.
  9. Bake for 18 minutes or until a toothpick or wooden skewer inserted into the center of one of the muffins turns out clean.
  10. Remove from the oven and allow to cool in the pan for about 2 minutes. Then transfer them to a wire rack to cool completely or serve warm.

Tips

*Scant = a little less than

Egg-Free: Use 1 tablespoon of your favorite fat like full-fat coconut milk, oil, etc, plus enough liquid from a can of white beans like cannellini beans.

You may also enjoy Gluten Free Banana Oat Muffins Recipe using only one flour and one starch.

3 Replies to “Gluten Free Banana Nut Muffins”

  1. I just made these and they are simply wonderful. I purchase a gluten free flour at a local Amish store and I used 1/2 extra banana and one large egg, I also used coconut oil instead of butter and added pecans..this is the best GF muffin recipe I have ever tried..this is a keeper! Thank you

  2. hi carla,did you mean to say ”it taste like a gluten free muffin”? don’t we want our glutenfree stuff to taste like non-gluten-free stuff? i was just wondering what you ment.thanks.

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