Monday, 12 April 2010

Gluten-Free Banana Muffins

This recipe goes out to Kelly. It's a gluten-free muffin that my mother-in-law's friend "J" passed on to me. I haven't actually baked these but "J" is a very experienced gluten-free baker so I'm sure these are amazing. These muffins freeze well.

3 large bananas, mashed
1/2 cup white sugar
1 egg, beaten
1/4 cup melted margarine or canola oil
1/4 cup any fruit juice or milk
1 tsp vanilla
1 tsp baking soda
1 tsp baking powder
1/4 tsp salt
1 1/2 cups Gluten-Free Flour Mix (see recipe on this blog)
1 tsp xanthan gum
1/2 cup sunflower seeds or nuts (optional)

Preheat oven to 350F.

Combine bananas, sugar, egg, juice and vanilla in a medium bowl.

In another bowl, combine dry ingredients. Add wet ingredients to dry and carefully mix together. Do not overbeat. Pour into greased muffin tin and bake for 25 minutes.

Note: Gluten-free flours need to be baked slower and do not brown like other mixes making it really easy to undercook them.

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