Our family has been gluten-free for a few years now, and while we are now happy to live without bread products for the most part, we still enjoy them every now and again. And these gluten-free muffins are soft and delicious, perfect for a quick snack or on-the-go!
One of the best things about this muffin is that it is so versatile. We’ve made them with mashed bananas, shredded zucchini and carrots, applesauce, and blueberries.
The trick, I believe, in keeping them so light, yet moist, is using the yogurt or kefir.
We have also successfully made this as a bread, though the smaller the loaf pan, the better it rises. The loaf above was a mini loaf, taking only a few minutes longer than the muffins of the same batch.
Gluten-free banana muffins
- ⅔ cup sorghum flour
- ⅔ cup brown rice flour
- ⅔ cup tapioca flour
- ⅔ cup whole cane sugar (sucanat or rapadura)
- ¾ tsp xanthan gum
- 2 tsp baking powder (aluminum free)
- ¾ tsp baking soda
- 2 tsp pumpkin spice OR cinnamon
- ½ tsp sea salt
- 1 cup whole plain yogurt OR kefir
- 1 egg
- 5 Tbsp melted coconut oil (or butter)
- 2 ripe bananas, mashed
- (you can also use 1 cup applesauce, blueberries, or 2 cups shredded zucchini/carrots)
- Preheat oven to 375 degrees and grease muffin tin.
- Combine all of the dry ingredients in a stand mixer or large bowl.
- In a second bowl, stir together the yogurt (or kefir) egg, coconut oil (or butter), along with your choice of fruit/veggie.
- Pour the wet ingredients into the dry ingredient bowl and stir gently until well combined.
- Fill muffin tin ⅔ full and bake for 20-25 minutes or until a toothpick comes out clean.
- Let cool for a couple of minutes and transfer to a cooling rack. or eat them warm with some nice grass-fed butter.
*recipe adapted from Gluten Free Mommy’s Carrot Zucchini Muffin