I look forward to the fall season for many reasons. One of my favorite reasons is because it’s a time where I slip back into the kitchen to start baking again after giving the oven a needed vacation just like the rest of us during the hot Canadian summer months (yes, it gets hot in Canada too). There is nothing quite more relaxing to me then immersing myself in the kitchen, making a mess and trying some new recipes to see which ones will pass the taste test with my husband and remain in our recipe repertoire. Marc, however, is more likely to skip the kitchen creations and go straight to the taste testing!
Most things I bake are treats in our home and never really last too long. This recipe is no exception and one that I want to share in hopes it will bring you some comfort in the cooler months ahead. It also got the friends seal of approval when I brought a batch of these to a friends cottage at the end of the summer and they quickly disappeared. It’s a huge win for me when others eat gluten free and are surprised by how good gluten free can taste! A tip for my Celiac or gluten intolerant friends out there who likely know this already… don’t settle for cardboard when there is something better out there to be enjoyed! Am I right? 🙂
So, if you are looking for a go-to gluten free muffin recipe, let this one be it. And if you do give it a whirl, let me know what you think!
GLUTEN FREE BANANA NUT & CHOCOLATE CHIP MUFFINS
Makes about 12-15 muffins
Note: To make the gluten free flour mix, you’ll have to mix a few different flours together. Don’t let this scare you off. It’s three ingredients and it’s silly easy to do!
To make your Gluten Free Flour Mix:
Brown rice flour (extra fine grind works best) ————– 2 cups
Potato starch (not potato flour) —————————— 2/3 cup
Tapioca flour ————————————————— 1/3 cup
- Combine these together and mix thoroughly
Now for the ingredients and steps to make the muffins:
2 cups Brown Rice Flour Mix
2/3 cup granulated sugar (feel free to use coconut sugar as a healthier substitute)
1 Tbsp baking powder
1 tsp baking soda
¾ tsp xantham gum* (what is xantham gum? see note below)
¼ tsp sea salt
1 tsp cinnamon (organic if possible)
1 packed cup of very ripe mashed banana (roughly 2 bananas)
½ cup chopped walnuts, optional
½ cup chocolate chips, optional but encouraged (I use Enjoy Life brand)
2 large eggs
½ cup milk (I use Almond Breeze almond milk)
½ cup canola oil (I often use grapeseed oil as a substitute)
A little extra sugar for garnish, optional
*What is xantham gum? It’s a binder in gluten free baking and without it, whatever you are baking will likely fall apart. This stuff will last you forever so you don’t need to buy a huge bag of it. I often purchase mine from Bulk Barn in smaller amounts.
- Preheat oven to 350°F and make sure the rack is positioned in the center of the oven. Grease muffin pan with extra oil or cooking spray. I use coconut oil or grapeseed. You also have the option to use a loaf pan if you don’t want muffins.
- Mix the flour, sugar, baking powder, baking soda, xantham gum, salt and cinnamon in large mixing bowl. Add bananas, walnuts and chocolate chips to the mixture and coat evenly.
- Stir the milk and oil in a small bowl, remove 1 tablespoon of the combined liquid and discard it. Beat in the eggs. Add the liquids to the banana mixture and stir everything up until blended.
- Fill those muffin pans or loaf pans and toss in the oven to bake! The muffins will take about 18-25 minutes to bake while the loaf may take 35-45 minutes.
- Cool on rack and serve warm with a tall glass of milk or cuppa tea : )