Prep 15 mins
Cook 25 mins
Finally! A moist, gluten free muffin without any odd plant flavors or mysterious zing. The recipe calls for extra finely ground rice flour which at this time I've only found from Authentic Foods. The extra fine grind prevents the gritty texture often found in gluten free baked goods and gives the muffins a light crumb. I've listed individual flour ingredients for bakers with a stocked gluten free pantry but you can cheat and buy this flour blend premixed from Authentic Foods as GF Classics Blend. This recipe is given for a banana nut muffin, but feel free to swap out with the fruit of your choice. The muffins are fairly sweet, you can easily reduce sugar to 1/3 c. if you prefer.
- 1 1⁄4 cups extra finely ground rice flour
- 1⁄4 cup potato starch
- 1⁄4 cup tapioca flour
- 1⁄2 teaspoon xanthan gum
- 1⁄4 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1 1⁄2 teaspoons baking powder
- 1⁄2 teaspoon salt
- 1⁄4 cup butter
- 1⁄4 cup butter flavor shortening
- 1⁄2 cup sugar
- 2 eggs, room temperature
- 2 teaspoons vanilla
- 1⁄3 cup milk
- 2 bananas, peeled and mashed
- 4 ounces vanilla yogurt
- 4 ounces pecans, chopped (optional)
- 1⁄2 cup brown sugar (optional)
- Place rack in center of oven and preheat to 350.
- Lightly oil muffin pan or insert liners.
- In large mixing bowl whisk together dry ingredients (flours through salt).
- Soften butter and shortening. Blend with sugar until light and fluffy. Mix in milk, vanilla, yogurt and banana.
- Fold wet ingredients into dry until mixed through.
- Fill muffin tins 2/3 full.
- Top muffins with a generous dusting of brown sugar and pecans.
- Place on center rack and bake for 20-25 minutes.