One of the biggest problems with gluten free baking is that even the best quality gluten free flour isn't going to give you the same results as your regular flour. Mixes can be dry, cakes and breads don't rise as well, and there is often an undeniably different taste that isn't always pleasant.
Good news comes then, in the form of these delicious gluten free banana muffins! These work particularly well because the banana gives a great taste, as well as moist texture. The further good news is that muffins are just about the simplest cake you can make in the kitchen.
For this banana muffin recipe you will need:
- 2 large bananasCredit: http://www.flickr.com/photos/celloc/6798939751/sizes/z/in/photostream/
- 1/3 cup brown sugar
- 4 tbsp light olive oil or similar
- 2 eggs
- 2/3 cup milk
- 1 1/2 cups gluten free flour or rice flour
- 2 tsp baking powder (check it's organic or labeled gluten free)
Mash your banana using the back of a fork -- the spottier the banana the better. Then mix in all your other wet ingredients as well as the sugar in the same bowl.
Now combine the two bowls and mix until just combined - the mix should still be quite lumpy. That is the beauty of muffins; they don't take a lot of mixing! In fact it's important to stop mixing once everything is incorporated and not over mix it, otherwise you will get tough muffins.
Now fill your muffin cases to about 3/4 the way up. Bake for 15 minutes on 375f. Check them after this time as they might need another 5 minutes.
You should now be left with superb gluten free banana muffins!
Tips on Using Gluten Free Flour
Muffins lend themselves well to gluten free baking as the mix is so wet; gluten free flour tends to absorb much more moisture than regular flour. So if you think your batter looks a bit thinner to the usual mix then do not worry; this is intentional to compensate for the different flour. For this reason I highly recommend you use a small ladle to transfer the mix into the muffin cases. Trust me, I know it looks really sloppy but this method works!
Why Not Make Gluten Free Pumpkin Muffins?
Fruit and vegetables in cake mixes are a bit of a godsend when baking the gluten free way as they add moisture and texture, so they are really worth thinking about incorporating into your mix. Zucchini (courgette) is one of my favorites to grate up and use in cupcakes for example.
We are used to pumpkin in pie, but don't often use it elsewhere in baking, but it can work really well in gluten free muffins. You can make some pretty easy substitutions to the recipe above to create gluten free pumpkin muffins.Credit: http://www.flickr.com/photos/24013072@N05/5112291546/sizes/z/in/photostream/
You really need around 2 cups of finely grated pumpkin and keep it soaked in the wet ingredients and the sugar for 30 minutes or so before adding the dry ingredients and then proceeding as before. I also highly recommend adding an extra tablespoon of sugar to the mix as obviously pumpkins aren't as sweet as bananas. Alternatively you can use a can of pumpkin puree and use that instead.
Now check what your mix looks like and add an extra teaspoon of oil if you think it needs it.
You might also like to try adding a teaspoon of cinnamon, ginger, nutmeg or a combination of all three to give a bit of an extra dimension to the taste. Enjoy!