Gluten Free Banana Nut Muffins

Posted by on Wednesday, April 10th, 2013

banana nut muffins

These are a family favorite around here.  Nobody will ever know they are Gluten Free unless you tell them.  I adapted this recipe just a bit from Dr. Axe’s cookbook.

Preheat oven to 350 degrees and line 24 muffin cups with cupcake liners.

In a medium bowl mix the following:

  • 1 3/4 cups Bob’s Gluten Free Flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon sea salt

In a separate bowl add the following, using a wire whisk to blend:

  • 1 egg
  • 2/3 cup maple syrup or honey
  • 1/2 cup grapeseed oil
  • 1/2 cup unsweetened coconut milk or yogurt
  • 1 teaspoon vanilla

Add wet ingredients to the dry ingredients and mix well.  Then add the following:

  • 2-3 ripe mashed bananas
  • 1 cup chocolate chips (mini chips work best)
  • 1/2 cup pecans or walnuts

Use a 1/4 cup measure to fill muffin cups lined with cupcake liners 2/3 full.  Place in preheated oven and bake approximately 20-25 minutes or until muffins are golden brown and fully cooked.

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Filed in Breads, Doughs, and Crusts,Breakfast,Gluten Free | 3 responses so far

3 Responses to “Gluten Free Banana Nut Muffins”

  1. Ashleighon 01 May 2013 at 9:03 am 1

    Hey,
    My Dr. has me trying out gluten free for three weeks and I love to cook. Do you prefer Bob’s gluten free flour or King Arthur?

    Thanks!

  2. Karenon 04 May 2013 at 7:37 am 2

    Bobs is certified GF. Not sure about King Arthur’s. If you stay GF, I’d recommend mixing your own. It’s much less expensive! But for a short trial (I know it doesn’t feel short!) the premixed is a good idea. If you end up feeling better and decide to stay on it, let me know if you’d like help navigating the diet. I’ve been GF for 2 yrs and my son for 13 yrs. best if luck to you! My email is karenpchef@att.net

  3. Taraon 06 May 2013 at 3:20 pm 3

    Hi Ashleigh, I use both depending on what I am cooking. I like to use Bob’s GF baking mix in brownies, banana bread, pancakes, and waffles. But for cookies, cakes, batter for chicken or fish, I like to use King Arthur’s GF mix.