This recipe we have had and consistently used for many years now.
It’s that good!
It is from a cookbook, published in 2007, called The Whole Life Nutrition Cookbook.
I have changed the recipe some over the years.
These muffins are best fresh out of the oven, like most gluten-free baked goods are!
We can keep them for three days in an air tight container on our counter, but they never last that long!
The kiddos love when I re-warm them and then spread some butter on them.
I use these muffins (or also in bread form) for breakfast, snacks, or a side dish for dinner.
Gluten-Free Banana Muffins
2 1/2 cups brown rice flour
1/2 cup tapioca flour
1/2 cup coconut sugar
2 tsp baking powder
1 1/2 tsp guar gum
1 tsp baking soda
1/2 tsp sea salt
4-5 large ripe bananas, mashed
1 cup dairy-free coconut milk
1/4 cup melted coconut oil
2 tsp pure vanilla
1 cup chopped walnuts, optional
1 cup frozen blueberries, optional
1 cup mini chocolate chips, optional
In a large bowl, whisk the first seven (dry) ingredients together. In a smaller bowl, mash the bananas. Add the milk, oil, and vanilla and whisk. Add the wet ingredients to the dry ingredients in the large bowl, and stir with a large spatula until combined, making sure to get all of the dry ingredients stirred in. Add any of the optional add-ins, if desired, and stir again.
Line the muffin tin with paper liners, or grease the muffin tin. Fill muffin cups just a smidge over full, and smooth the top of the muffin batter with the back of a spoon. Bake muffins in a 375 degree oven for 20-25 minutes. If making mini muffins, bake for 10-15 minutes. If making mini bread loaves, bake for 25-30 minutes. Use a toothpick to see if it is done.
Cool on a wire rack and then store in an air tight container on the counter. These also freeze well! Once thawed, just re-warm them in the oven.
*any type of sugar will work – we like coconut sugar because it is low on the glycemic index
*any type of milk should work as well
*if adding blueberries, you can toss them in a little bit of tapioca starch first so that they will not bleed through the whole muffin
Enjoy!!
