Gluten-free ‘Bananzie’ Muffins

Gluten-free ‘Bananzie’ muffin

When I found out I had celiac I mourned a few things: the chocolate croissants from Versailles, fresh pasta at Pasta Nostra, and a real New York bagel. However, the thing that I mourned the most was my mother’s banana bread/muffins. She received this old family recipe from a friend at sewing shop in Brooklyn, NY over 30 years ago. Everyone who has tasted this recipe has always said hands-down it is the best they have ever had. So, my goal was to convert it to gluten-free. Yesterday, that was accomplished, and between my husband, myself and our two boys, the muffins are almost gone a day later! They are so good I almost cried with excitement.

Now, to make these muffins I used Shauna James Ahern’s gluten-free flour mix which is based on a 7:3 ratio of flours to starches which you can find here in this beautiful post. Additionally, since the ‘gums’ don’t agree with me, I used (have been using) Shauna’s brilliance when it comes to keeping gluten-free baked goods together without ‘gums’. You can read all about it here in this post. Shauna and these principles have saved my life. If you don’t have a gluten-free crush on her yet, you will after you read her blog Gluten-free Girl and the Chef.

So, here it is. The BEST Gluten-free banana muffins.

Gluten-Free ‘Bananzie’ Muffins 

  • 1/2 cup vegetable oil
  • 1 cup sugar in the raw
  • 2 lightly beaten eggs
  • 3 very ripe bananas mashed to a pulp
  • 50 g Gluten-free oat flour
  • 50 g brown rice flour
  • 50 g sweet sorghum flour
  • 30 g garbonzo/ fava flour
  • 23 g quinoa flour
  • 43 g potato starch
  • 44 g tapioca starch/ flour
  • 1 1/2 tsp. ground chia seeds
  • 1 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1/2 tsp. kosher salt
  • 3 Tbs. rice milk (or milk of choice)
  • 1/2 tsp. vanilla extract

Preheat oven 350 F and have racks in the middle of the oven. Beat oil and sugar. Add eggs and mashed bananas. Beat well. Add flour and starches. Add ground chia. Mix really well. Add baking soda, baking powder, and salt. Mix well. Add vanilla and rice milk. Mix well. Now, the batter will look a little runny, but it will be fine. Fill muffin cups almost to the top- about 1/4 cup batter. This batch made 18 muffins. Bake (turning muffin pans half way through baking) about 25 minutes or until toothpick comes out clean and the tops are golden brown. Let cool for a few minutes in the muffin tray and then let them cool completely on cooling racks. Enjoy!!

Filled almost to the top – about 1/4 cup batter


* a little side note. For this recipe I used a total of 290 g of the Gluten-Free all purpose flour mix. 203 g flour : 87 g starch. This was about 2 cups total flour.


2 thoughts on “Gluten-free ‘Bananzie’ Muffins

  1. Pingback: Old-time Gluten-Free Chocolate Chip Cookies « Tea For Monkeys

  2. Pingback: Animal Canvases For Father’s Day | Tea For Monkeys

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