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.
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