Gluten Free Banana Muffins

"I made this recipe off a variation from Easy Banana Muffins by Michelle Baker recipie number 8603 Since GF is a hard thing to do and get good results, I was amazed at how great these tasted...almost like they had the gluten!"
 
Download
photo by a food.com user photo by a food.com user
Ready In:
35mins
Ingredients:
10
Yields:
10-12 muffins
Serves:
1
Advertisement

ingredients

Advertisement

directions

  • Preheat oven to 375 degrees fahrenheit.
  • In one bowl sift together all dry ingredients.
  • In a second bowl combine mashed bananas, egg (beaten) and melted butter.
  • Add dry ingredients to wet, mix well.
  • Spoon mixture into lined muffin pan. (minxture will be thick).
  • Bake for 20 minutes.

Questions & Replies

default avatar
Got a question? Share it with the community!
Advertisement

Reviews

  1. Bobbin
    This was my first attempt at making something from scratch that is gluten-free. I did not have the all-purpose flour it called for so I used oat bran. I did not have xanthan gum either. I subbed applesauce in for the melted butter for a little healthier version and I added about 1/4 c (or less) of mini chocolate chips. I was skeptical because the batter was so grainy, but when they cooked the graininess was gone. My kids didn't even notice the difference between the way I normally make them. I would make these again.
     
  2. jcrozier
    Tried this with all-purpose GF flour and no rice flour. Also substituted stevia plus and molasses for the sugar. Texture is ok for GF, but I think I may try some buckwheat flour next time
     
Advertisement

Tweaks

  1. Bobbin
    This was my first attempt at making something from scratch that is gluten-free. I did not have the all-purpose flour it called for so I used oat bran. I did not have xanthan gum either. I subbed applesauce in for the melted butter for a little healthier version and I added about 1/4 c (or less) of mini chocolate chips. I was skeptical because the batter was so grainy, but when they cooked the graininess was gone. My kids didn't even notice the difference between the way I normally make them. I would make these again.
     
  2. jcrozier
    Tried this with all-purpose GF flour and no rice flour. Also substituted stevia plus and molasses for the sugar. Texture is ok for GF, but I think I may try some buckwheat flour next time
     

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes