Gluten-Free Strawberry Banana Muffins

May 14, 2013 § 1 Comment


The other day I had bananas that needed to be used and strawberries that needed to be eaten.  SO I perused the internet and found this recipe.  However, I did not have any of the three flours it called for, so I made my own simpler recipe using my gluten-free flour blend that I had on hand (it has brown rice flour, white rice flour, tapioca flour, potato starch, xantham gum, and salt).  They turned out fabulous!  They were soft and so good warm.  You don’t even need butter on them.

1 cup banana puree (3 medium bananas)
1/3 cup canola oil
1/3 cup milk
1/2 cup packed brown sugar
2 teaspoons bourbon vanilla extract
2 large eggs, room temperature
1 3/4 cups gluten-free flour blend
1/4 teaspoon salt
1 tablespoon baking powder
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 1/2 cups sliced fresh strawberries, rinsed and patted dry (about 9-11 strawberries)
1/4 cup potato starch or tapioca starch (if not included in your gluten-free blend)
1 tsp xanthan gum (if not included in your gluten-free blend)

Preheat the oven to 350ºF and line a 12-muffin pan with paper liners.In a mixing bowl beat together the banana puree, oil, milk, brown sugar, vanilla and eggs.  Add the gluten-free flour, starch, xanthan gum, salt, baking powder, cinnamon and nutmeg.  Mix until well combined and the batter looks sticky.  Add in the strawberries and stir gently by hand so they don’t get crushed.  Fill the muffin pan with the batter.

Bake for about 22-25 minutes or until they are golden brown and a toothpick comes out clean.  Immediately removed the muffins from the pan and cool on a wire rack.  Enjoy!


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