I don’t post gluten free recipes specifically on the blog, because I usually just write in the adaptation to my gluten-full recipes. But, these gluten free banana muffins turned out so delicious, that I believe the gluten-free version deserves it’s own post.
This recipe is different because the gluten-free version tasted the same as the wheat flour version. The only other time I have tasted a GF baked good equal to it’s wheat-filled counterpart was when I ate a $6 bear claw from a special bakery in San Francisco.
If you don’t need to cook gluten-free, the wheat filled versions of these are also delicious and instructions are included. If you have to cook gluten-free, try these, today with those bananas sitting on your counter that none of your children have chosen to eat for breakfast. They will be a pleasant surprise.
Gluten free hints:
I am a believer in this Mama’s Almond Blend (that’s an affiliate link) flour. I buy it on Amazon because I don’t have it locally. 
You can use other flours, but I can’t promise you’ll have the same amazing results.
(For the gluten version: Just use 2 cups all purpose flour in place of the GF flour blend. Omit the xantham gum and use 1 teaspoon of vanilla)
2 cups gluten-free flour blend
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon xantham gum
4 overripe bananas
1 cup brown sugar
3/4 cup (1 1/2 sticks) unsalted butter, melted and cooled
2 eggs
1 1/2 teaspoon pure vanilla extract
1/2 cup pecans, chopped
6 tablespoons cinnamon sugar
INSTRUCTIONS:
Preheat oven to 375 degrees. Prepare muffin tin with liners or grease.
In a large bowl stir together the flour, baking soda, salt and xantham gum. In a small bowl mash two of your bananas with a fork so that there is still some texture left in the bananas. Place the two remaining bananas and brown sugar in a large bowl. Beat the bananas and brown sugar together with an electric mixer on medium speed for 3 minutes. Add the melted butter, eggs and vanilla and beat until the mixture is combined. Stir in the flour mixture until there are no white streaks. Gently fold in the smashed banana and nuts if you are lucky enough to have nut eaters at your house. Pour into prepared muffin tins, you will have enough batter for 18 or so muffins. Sprinkle each muffin with a teaspoon or so of the cinnamon sugar. Bake for 15 minutes, or until a toothpick inserted comes out clean.
Recipe adapted from Tyler Florence of the Food Network.
- 2 cups gluten-free flour blend
- 1½ teaspoons baking soda
- ½ teaspoon salt
- 1 teaspoon xantham gum
- 4 overripe bananas
- 1 cup brown sugar
- ¾ cup (1½ sticks) unsalted butter, melted and cooled
- 2 eggs
- 1½ teaspoon pure vanilla extract
- ½ cup pecans, chopped
- 6 tablespoons cinnamon sugar
- Preheat oven to 375 degrees. Prepare muffin tin with liners or grease.
- In a large bowl stir together the flour, baking soda, salt and xantham gum. In a small bowl mash two of your bananas with a fork so that there is still some texture left in the bananas. Place the two remaining bananas and brown sugar in a large bowl. Beat the bananas and brown sugar together with an electric mixer on medium speed for 3 minutes. Add the melted butter, eggs and vanilla and beat until the mixture is combined. Stir in the flour mixture until there are no white streaks. Gently fold in the smashed banana and nuts if you are lucky enough to have nut eaters at your house. Pour into prepared muffin tins, you will have enough batter for 18 or so muffins. Sprinkle each muffin with a teaspoon or so of the cinnamon sugar. Bake for 15 minutes, or until a toothpick inserted comes out clean.