This recipe comes courtesy of my wife. She has been having this banana bread since she was a little girl. The recipe has been in her family for years. A while back, we decided to try making the recipe into a gluten-free loaf – it works perfectly!
This time, we thought we would give it a try as muffins. Again, it works great. The center is fluffy and moist. The use of flax flour adds some much needed texture and nutty flavour.
The original (non-GF) recipe calls for 1 cup all-purpose flour, and 3/4 cup whole wheat. Therefore, you can substitute with a blend of all-purpose flour and a more gritty, fibrous flour, such as teff, buckwheat, or almond. Ensure the flour you are using has xanthan gum in it – to help bind the muffin.
And always check your flours to ensure they are gluten free 🙂
Prep Time 10 minutes Cook Time 23-26 minutes Servings 12 muffins
Measurement
Ingredient
.25 cups
margarine, soft
.5 cups
granulated sugar
2
egg(s)
3
ripe bananas, mashed
1.25
all-purpose gluten-free flour blend
.5
golden flax flour (also called flax meal)
1 tsp
baking soda
.5 tsp
baking powder
.5 cups
chocolate chips (optional)
.5 cups
chopped walnuts (optional)
Instructions
Preheat the oven to 350°F. Grease a muffin tin, or line with parchment liners.
In a large bowl, cream together the margarine and sugar. Add in the eggs, one at a time, and beat until smooth. Add in the mashed bananas. Mix the batter well, ensuring there are no large lumps.
In a medium bowl, sift together the flours, baking soda, and baking powder. Add the dry ingredients into the wet ingredients. Make sure the mixture is well blended. You can use a hand mixer or stand mixer for this. Stir in your add-ins, if any.
Scoop your mix into the muffin tin. Bake for 23-26 minutes, until a toothpick inserted into the muffin comes out clean.
Let sit for a few minutes before removing the muffins to a cooling rack.
