Baking

Mini Gluten-free Banana Muffins

This past week we picked up another batch of bananas.  The game plan was to make more banana muffins, but I was running out of steam. When my husband recommended minis, I thought sure, why not! So, here they are… Mini Banana Muffins, Gluten-Free.

Once the muffins were done cooling, we ate half of them, and stored the rest away for lunches, snacks, and tea parties.

NOTE: We made these muffins using Wholesome Chows All-Purpose Gluten-Free Flour, which already contains 1/2 tsp baking soda and 1/2 tsp salt per cup and xantham gum.  If you are using a different gluten-free all-purpose flour, please add a 1/2 tsp baking soda and a 1/2 tsp salt to the recipe. If the flour blend does not contain xantham gum, add it according to the directions on the package.

Here it is; my notes are in italics:

Mini Banana Muffins
Baking for You

Ingredients:

1/3 c coconut oil – do not melt ** If you do not have coconut oil, you can substitute a 1/3 c butter. 
2/3  brown sugar, packed – you can substitute  1 c palm sugar or 1 c of granulated white sugar. 
2 large  eggs – duck eggs, or any egg substitute, can be substituted
1 1/2 tsp vanilla
1 3/4 c Wholesome Chow gluten-free all-purpose flour
2 tsp baking powder
1 1/2 tsp cinnamon
1 Tbs coconut flour
2 ripe bananas, broken into 3rds – just as the black spots start to appear. Completely black bananas can be used too, use 3 of them instead.

Directions:

Preheat to 350*

Line 2 mini muffin tins, or grease with Crisco.

1. Cream together oil, sugar, eggs, and vanilla in a large bowl.

2. Add flour, baking powder, cinnamon, coconut flour, and bananas. If you are using a different flour mix, add salt, baking soda, and xantham gum here. 

3. Mix together, on medium, until blended. Since the bananas were not smashed prior to use, there will be some banana lumps.

4. Using a just half of a cookie scoop, or 1/2 tablespoons, scoop the batter into each cup.  Lightly tap the pan on the counter to remove some of the extra air bubbles.

5.  Bake for 10 minutes, or until the tops spring back under your touch.

Serve warm.

Makes 48 mini muffins.

Store in an air tight container or ziplock bags. These muffins can be frozen.

~*~*~

Variations: 

Try adding some of your favorite chocolate! Just chop up some of your favorite chocolate and fold it into the batter, just before scooping the batter into the cups.

Try adding chopped pecans or walnut into the batter for a healthy crunch!

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