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Gluten Free Green Banana Flour Muffins

If you have some green banana flour in your pantry, this recipe for gluten free green banana flour muffins is the perfect way to put it to use. Add berries, nuts, or chocolate chips as you desire.
Course Breakfast, Dessert, Snack
Cuisine American
Ingredient Keyword green banana flour
Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings 16 standard muffins

Ingredients

  • 1-1/3 cups potato starch* 202 g
  • 3/4 cup green banana flour 150 g
  • 1/2 cup + 2 tablespoons cornstarch 80 g
  • 1/4 cup vanilla powder 34 g
  • 2 tablespoons gluten free baking powder 25 g
  • 1-1/2 teaspoons xanthan gum
  • 3/4 teaspoon salt
  • 1-3/4 cups water
  • 2/3 cup neutral-flavored oil plus more for pan
  • 1/3 cup pure maple syrup
  • 1 large egg or 1-1/2 tablespoons apple cider vinegar

Instructions

  1. Oil muffin pans; set aside. Preheat the oven to 350ºF.
  2. In a large bowl, whisk together the dry ingredients; sift once; set aside.

  3. In a separate bowl, whisk together the wet ingredients and add to the wet ingredients. Using a heavy-duty whisk, combine until no lumps remain.
  4. Scoop the dough into muffins pan, filling three-quarters way full. Bake on the center shelf for 22 minutes for standard muffins (18 minutes for mini muffins) and until a toothpick inserted in the center of a muffin turns out clean.
    Gluten Free Green Banana Flour Muffin Dough in Muffin Pans
  5. Remove from the oven;  transfer to a wire rack to cool for 5 minutes. Remove from the pan and allow to cool completely (or they'll be gummy).

Tips

*I had already made three batches of muffins and didn't have any more time, but when I make the fourth batch, I want to substitute half of the potato flour with sorghum flour, meaning use 2/3 cup sorghum flour and 2/3 cup potato starch. If you try it before me, let me know how it turns out by leaving a comment below.

Simplysorghum.com states that "sorghum is an excellent source of energy, containing approximately 75 percent complex carbohydrates in the form of fiber, starches and resistant starches."