GF Banana Muffins

[paw]

GF Banana Muffins Yield 1 1/2 dozen muffins Bake 350 F. for about 25 minutes

Wet – mix in bowl
3 bananas, soft and ripe
1/2 cup margarine, soft or 1 /2 cup cooking oil
3 eggs
1 1/2 tsp. vanilla
3 Tbsp milk (or water)

Dry – mix in another bowl
1/2 cup almond flour
2 1/2 cups flour mix of your choice (listed below)
1 Tbsp Xanthan Gum
1 Tbsp baking powder
3/4 tsp baking soda
1 cup sugar
1/4 cup chopped nuts if desired (I skip them)

Heat oven to 350 F. Mash bananas with mixer then add other wet ingredients in order listed. Mix well. In a large bowl, combine the dry ingredients and stir. Mix wet and dry ingredients and stir till flour is completely mixed in. Do not overmix.

Drop batter into muffin cups lined with papers. Batter is very thick. Bake till tops are browned. I have reduced the temp a little (old recipe called for 375 F. for 20 minutes) because they were browning too fast. Bake approx 25 minutes. Muffins were bumpy on top, but they taste good!

Note: If you don’t have Almond flour, use 3 cups of your flour mix.

Bette’s Featherlight Rice Flour Mix: (New from GF Gourmet Bakes Bread)
Rice Flour 3 cups
Tapioca flour 3 cups
Cornstarch 3 cups
Potato Flour 3 Tbsp

My flour blend:
Asian White Rice Flour 2 cups
Bob’s Red Mill Brown Rice Flour 1 cup
Tapioca Flour 3 cups
Cornstarch 3 cups
Potato Starch 3 Tbsp

This is only the second recipe I have adapted for GF. I hope you like it.

[paw]

I baked another batch with a couple of changes. I have been wanting more fiber in my food so I used 1/4 cup almond flour, 3 Tbsp ground flax meal, and the flour mix to make 3 cups. I still used the Xanthan gum and the baking powder and baking soda.

I added a bit more water so it was 1/4 cup water or milk and the batter was smoother and more like cake batter. I also really beat the banana, egg, oil (or margarine) sugar, and vanilla mix so it was fluffy before I added in the dry ingredients. When you add the flour mix, be on the lowest mixer speed or stir it in by hand -- do not over mix.

The muffins baked at 350 F. for 25 - 27 minutes til golden brown. They rose nicely and this time they were smooth on top. The center of the muffins were more done with the lower temp and little longer cooking time. The texture was better this time because of the added liquid and the extra beating the wet ingredients. They were good this time too.

I might slowly try increasing the flax a little and see how much I can use without it changing the flavor of the muffin. I am still learning and this is my only "bread" food right now. I NEED cookies though, so they might be next.