Gluten-free Banana Muffin Recipe
Nutritious Baking with Fruit for People with a Wheat Allergy
Jun 18, 2008
The reality today is that people with a gluten allergy can enjoy foods such as muffins, cookies and bread. You have the option of buying them ready-made or making your own.
You can mix your own batch of whole-grain gluten-free flour and bake your own gluten-free foods. The flour can be stored or frozen to use later. Preparing whole-grain gluten-free flour will ensure that your recipes are healthy for you and your family.
Keep in mind that ready-made gluten-free products tend to contain a lot of white starch and are generally not as nutritious as something you would make yourself.
These gluten-free banana muffins can be frozen as a time-saver. Make a couple of batches to keep in the freezer.
Health Benefits of Bananas
According to the Reader’s Digest book Foods That Harm, Foods That Heal bananas have the following health benefits:
- A source of dietary fibre
- Excellent source of potassium, as well as vitamin B6
- A source of folate
Gluten-free Banana Muffin Recipe
Use 12 medium muffin cups (grease if not using paper cups).
Pre-heat oven to 400 degrees F.
Dry Ingredients
Sift together:
- 2 cups gluten-free flour (preferably whole-grain gluten-free flour)
- 1 tsp xanthan gum or guar gum (unless you are using a pre-packaged mix and it is included)
- 1 tbsp flaxseed meal
- 3 and 1/2 tsp gluten-free baking powder
- 1/2 tsp salt (regular or sea salt)
- 1/4 cup brown sugar (increase to 1/2 cup for a sweeter dessert muffin)
Wet Ingredients
Beat together (If you are feeling strong it can be done by hand.):
- 1 egg
- 1 and 1/4 cup milk (or rice milk)
- 1/4 cup olive oil (or a preferred lighter tasting oil)
Add the liquid ingredients to the dry ingredients. Stir only until combined. Batter will be lumpy.
Fold in 1 cup of mashed banana. (The bananas will work best if they are very ripe.)
Options For Banana Muffins
- Adding 1/2 cup of raisins is an option that makes this recipe even more nutritious.
- Fold in 1/2 cup of chopped walnuts or pecans for added taste. (Beware of allergies.)
Fill muffin cups two thirds full. Slightly more for paper cups. Bake for 20 minutes.
You may need to adjust the temperature and time for your own oven.
For more healthy gluten-free muffin recipes see Gluten-free Blueberry Muffins and Gluten-free Carrot Muffins.
