With this recipe, even kids can enjoy making banana muffins. These make a great, healthy breakfast option that can be baked the night before for a fast start. You can also freeze them!
My oldest child has been requesting banana bread for weeks, and this past Saturday we finally had 5 bananas on hand that were ripe enough for baking. This of course led to a batch of banana bread muffins, an impromptu baking and math lesson for my 6 yr old, and a delicious brunch. I’m sorry there’s not a picture. The muffins were all gone before I even thought of grabbing the camera!
We’re in a relatively rural area right now and the only gluten free flour that I could find in the stores was Bob’s Red Mill All Purpose Gluten Free Flour Mix….so that’s what I used. Some of you will be mad, but I only measured this recipe by weight. If you’d like a banana bread recipe that uses volume measurements, here’s my original Gluten Free Banana Nut Bread recipe. If you’re interested in why I weigh my ingredients, here are a few articles on how weighing your ingredients can shorten your gluten free baking learning curve, and 5 Myths and Misconceptions About Weighing Gluten Free Flours.
If you don’t have a digital kitchen scale, you may be interested in the special deal that I’m currently running for my gluten free cooking classes. A free digital kitchen scale and a really awesome digital thermometer are included!
Yield: 24 muffins
275 g Bob’s Red Mill All Purpose Gluten Free Flour Mix
150 g sugar
12 g baking powder
6 g salt
3 g xanthan gum
150 g eggs, beaten – 3 large
500 g ripe bananas, mashed
150 g butter, melted
10 g vanilla extract
Begin by melting the butter, peeling and mashing approximately 5 large, overripe bananas, and beating the eggs. In a large mixing bowl combine all of the dry ingredients and mix these together with a fork for 30 seconds. To this, add the beaten eggs and ripe bananas. Stir until the flour has all been incorporated into the batter. Add the vanilla and the melted butter, which should be warm rather than hot at this point, and stir them into the batter.
Line your muffin tin with paper cups and divide the batter equally among them. Bake in a oven (that has been preheated to 350 degrees) for 20 – 30 minutes, or until they centers are mostly firm to the touch.
Note: If this is your first time to make banana bread, you must use over-ripe bananas. The peels should at least be heavily spotted with brown.
Feel free to add nuts to this, if you’d like. I usually would, but didn’t have any on hand.