Gluten-free Banana Bread Muffins for Any Occasion
Growing up, I had a lot of food allergies, including milk. So while a bowl of cereal was out for me at breakfast, my mom’s banana bread became a staple of my morning routine. Now, lots of people want a gluten-free banana bread or muffin version, so the Nima team adapted Mom’s recipe! It’s a very straightforward swap out of traditional flour with a gluten-free alternative, and there are additions here and there to help with consistency.
As always, when baking, protecting against cross contamination in the kitchen can be very important. Best practices include cleaning and washing your hands and any utensils thoroughly. Also, if at any point you are concerned about ingredients that might contain gluten, you should test raw ingredients with your Nima. You’ll see that in the recipe below, we tested along the way as well as with the finished product.
Gluten-free Banana Bread Muffins
- 1 cup sugar
- ½ cup butter, softened (8 Tbsp)
- ¼ cup shortening
- 2 tsp. honey or molasses (we used honey)
- 2 eggs
- 1 3/4 cups King Arthur Gluten-free Flour
- ½ tsp. xanthan gum (optional, but many gluten-free bakers like it for consistency with certain gluten-free flours. We skipped it and still had solid results.)
- 2 tsp. baking powder
- ¼ cup milk
- 4 small overripe bananas, mashed
- 1 cup chopped nuts (optional)
- In a large bowl, mix the dry ingredients together and set them aside. If you have other flours in your kitchen or prep space, think about covering the bowl with plastic wrap to prevent cross contamination.
- Next, mix the butter and shortening together, then add sugar. Cream or blend together.
- Add vanilla and eggs, and mix well.
- Alternate adding the flour/soda mixture and the milk, working in stages to prevent making a big mess!
- Mash up the bananas, then add that to the batter last. If chopped nuts are your thing, this is where you add them as well. Here, you can see we tested the raw batter before baking, just to be certain we had a gluten-free batch. After all, once they’ve baked, it might be too late.
- To bake the muffins, pour batter into coated or lined muffin tin, filling the cups as completely as possible. Then bake pre-heated oven at 375 degrees for 20-25 min.
This recipe also makes great banana bread, which would require a bread pan and about an hour baking time. Remove from pans after baking and allow 10-15 minutes to cool. We tested the completed muffins with our Nima, got a happy smile, and proceeded to chow down! Enjoy!