Gluten-Free Pumpkin Banana Muffins
Adapted from alidaskitchen.com by Antonia Harvey P.Dt
Instructions:
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Preheat the oven to 350F. Lightly grease muffin tins or line with muffin papers.
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Thoroughly combine all dry ingredients in a small bowl.
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Whisk together all wet ingredients in a large bowl.
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Pour the dry ingredients into the wet ingredients and gently combine with a rubber spatula.
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Spoon the batter into the prepared muffin tins, filling each muffin cup about 3/4 full.
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If any muffin cups are not filled with batter, fill halfway with water.
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Bake for 15-20 minutes or until a toothpick inserted into the middle comes out clean.
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Remove from oven and let stand for 5 minutes before removing muffins from the muffin tin and cooling on a wire rack.
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Consider freezing the muffins if they will not be eaten within two days.
* Robin Hood Nutri Flour Blend Gluten Free was used in the testing of this recipe.
Ingredients:
1 3/4 - 2 cups gluten-free flour*
1/2 cup brown sugar, packed
1 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1 tsp pumpkin pie spice
1 3/4 tsp xanthan gum
2 large bananas, mashed
1 cup canned pumpkin puree
1/4 cup canola oil
2 eggs
1 tsp vanilla extract
Makes: approximately 15 muffins
These muffins are so moist and soft it's hard to believe they are gluten-free.
The trick to this recipe and any gluten-free baking is using a binder--in this case, xanthan gum.
Did you know?
Xanthan gum is a plant-based thickening and stabilizing agent. Using it or other binders in gluten-free baking helps prevent a crumbly product, a common problem when gluten is not there to provide its strength and elasticity.