Banana Nut Muffins - Gluten Free - Recipe

Banana Nut Muffins, Gluten Free

You know how it goes: you've got 5 black bananas sitting on the countertop. They're not squishy, but they're totally ripe. This is the day that something has to be done with them. You either need to throw them in the garbage or make them into something delicious. Hmmm. Tough decision. I mean, seriously, how easy would it be to walk over to the garbage can and just toss them in?

But, I decided to make them into gluten-free banana nut muffins. (There still seems to be this voice in my head telling me that they must have fewer calories because they're gluten free. Not true, I know, but...) I still had some of my gluten-free mix leftover from my GF chocolate chip cookies, so I was already a step ahead.

I altered the recipe and baking time and temperature a bit from the original, which I found on allrecipes.com. I eliminated the sugar and used 2 T. maple syrup, and of course the bananas, for sweetener. As you know, bananas that are extra ripe are a lot sweeter than greenish-yellow bananas. (Ick, shudder.)

First, here's the recipe for the gluten-free flour mix which I keep on hand for recipes such as this. I store it in a large ziploc baggie:

Gluten-Free Flour Blend Recipe:

2 c. rice flour

2/3 c. potato starch

1/3 c. tapioca flour

1 t. xanthan gum

Gluten-Free Banana Nut Muffins Recipe:

2 c. gluten-free flour (above)

1 t. baking powder

1/2 t. salt

1/2 c. softened butter

2 T. maple syrup

2 eggs, lightly beaten (thanks for the eggs, Neighbor Bethany♥)

5 very ripe bananas, mashed

2/3 c. way-too-expensive chopt walnuts

Preheat oven to 400 degrees with rack centered.

Lightly grease muffin tins. (This recipe made 10 muffins).

In a large bowl, combine flour, baking powder, and salt. In a separate bowl, combine butter, eggs, maple syrup, and mashed bananas until blended. Add the banana mixture to the flour mixture. Mix until just moist. Stir in walnuts.  Don't beat, and don't overmix.

Scoop into muffin tin, filling each muffin cup to the top.

Bake in preheated 400 degree oven for 20 minutes.

These are delicious, especially when hot from the oven with a little butter on them.

These are NOT a sweet, sweet muffin. The original recipe called for 1/2 c. turbinado sugar and 3 T. maple syrup. I'm glad I didn't add the sugar.

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