Gluten Free Banana Muffins
You know when you just know something is going to work out? It’s that feeling you get deep in your gut that whatever is about to happen is meant to be.
Sometimes it’s about a person, like when I met Michael for the first time, I just knew that he was my guy, it was a certainty. I felt it deep in my bones.
Sometimes it’s about a thing, like our house in Denver, the minute we walked in I just knew it was supposed to be our house. It’s energy felt so right and perfect for where we were in our lives at that moment.
And sometimes, it’s about silly things like a pair of jeans or an event or to bring this tangent all the way around, a recipe. After failure upon failure of gluten free baking attempts in the recent past, I just knew, the minute I mixed up this batter, that these gluten free banana muffins were going to turn out.
So much so that I started writing this post while they baked. It took just one whiff of that intoxicating banana smell to hit me and I knew, success!
This all started one day last week during Noe’s nap. I spent most of that time looking for recipes for gluten free banana muffins with a few basic requirements:
- Low in sugar.
- Something to use up the cashew meal that’s been crowding my freezer for a year. It’s still food waste if it just sits there with no intent to use it, right?
- Gluten free but also oat free. Michael isn’t big on baked goods so I don’t really know why I always attempt to make gluten free recipes that are also oat free for him but I do. I’ll call it love!
- Easy to make. I really don’t need 30 steps and ingredients.
I scrolled for a long time and nothing felt quite right until I found this recipe from The Beaming Baker. It was the perfect jumping off point, as I adjusted based on what I had: cashew flour instead of almond, gluten free flour instead of oat flour, halved the maple syrup, used vanilla paste and powder instead of extract and only used 2.5 bananas, however I suggest 3 or 3.5 with one half for the top.
I made these again a few days after my initial trial, they were that good and here’s what I learned. Swapping the maple syrup for 3 tablespoons of brown sugar created an even fluffier muffin that rose a bit more. Cooking time does increase to 35 minutes though. I think I prefer the brown sugar version but experiment away!
The results were these really amazing gluten free banana muffins that we all ended up loving. They were light, a bit crisp on the bottom and totally soft on the inside.
Noe enjoyed one as an after school snack with quite a bit of mess and zeal. They were Michael’s breakfast on the way to work twice last week and the rest were smeared with peanut butter and went straight to me!
If you’re looking for a great gluten free banana muffin recipe that’s also simple and not time intensive, I highly suggest these. I see plenty of variations like pumpkin and carrot in our fall future.
Gluten Free Banana Muffins
- 1 flax egg (1 tbsp ground flaxseed and 3 tbsp water mixed together and let to sit for 5 minutes)
- 3-3.5 ripe bananas, mashed (I know 3.5 is a weird amount but if you use that many, the last half can be used as garnish for the tops)
- ¼ cup coconut oil, melted
- ⅛ cup maple syrup *(you can sub 3 tablespoons brown sugar if you'd like, see note below)
- ¼ teaspoon vanilla powder
- ¼ teaspoon vanilla paste, or sub ½ teaspoon vanilla extract for the paste and powder
- ¾ cup cashew meal (almond meal would work here too)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup walnuts, chopped
- 1½ cups gluten free flour, sifted with a fine mesh sieve
- Preheat oven to 375.
- Mix flaxseed and water together in a small bowl and let sit for 5 minutes or until it becomes thick.
- Add bananas to a mixing bowl and mash until smooth.
- Next add coconut oil, maple syrup, vanilla powder and vanilla paste to the bananas and stir until combine.
- Add cashew meal, baking powder, baking soda, salt and walnuts to the banana mix and stir until well combine.
- Last, sift the gluten free flour mixture into everything else. Don't over mix the mixture, simply stir until everything is incorporated.
- Grease a muffin tin with a little coconut oil on the bottom of each muffin hole. Try to avoid greasing the sides, this can prevent muffins from rising.
- Scoop the mixture evenly into ten muffin tins.
- Bake for 25-28 minutes or until you can pierce a muffin with a toothpick and it comes out clean.
- *Subbing brown sugar made these muffins fluffier and lighter. I think I prefer it to maple syrup. That said, it did increase my cooking time to 35 minutes.