Baked Goods · Breakfast · Kid Friendly/Toddler Approved! · Recipes

Gluten Free Banana Muffins

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These muffins are moist and very versatile – add blueberries, chocolate chips, raspberries or chopped walnuts to the batter for something different.

Ingredients (makes approx. 12 muffins):

  • 1/4 cup teff flour
  • 1/4 cup tapioca flour
  • 1/2 cup sorghum flour
  • 1/2 cup potato starch
  • 1 1/2 tsp xantham gum (helps muffin to hold together)
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp allspice
  • 3 bananas, mashed
  • 1/3 cup olive oil
  • 1 cup brown sugar
  • 2 tsp vanilla
  • 2 eggs, beaten

Directions:

  1. Preheat oven to 350 degrees
  2. In a bowl, combine teff flour, tapioca starch, sorghum flour, potato starch, xantham gum, baking powder, baking soda, cinnamon and allspice
  3. In a separate bowl using an electric mixer, combine bananas, olive oil, brown sugar, vanilla and eggs.  Add dry ingredients and mix well.  Fold in optional ingredients (i.e. blueberries, chocolate chips) with a spatula.
  4. Scoop one to two large spoonfuls of batter into muffin cups
  5. Bake for 18 – 20 minutes.  Let cool on wire rack and store in a large ziplock or airtight container.  Freeze muffins and take out for snacks if desired.
Bananas muffins with blueberries. If you don’t have muffin cups, cut squares of parchment paper for a different look!
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