Gluten-Free Pumpkin Banana Muffins
Adapted from alidaskitchen.com by Antonia Harvey P.Dt
Preheat the oven to 350F. Lightly grease muffin tins or line with muffin papers.
Thoroughly combine all dry ingredients in a small bowl.
Whisk together all wet ingredients in a large bowl.
Pour the dry ingredients into the wet ingredients and gently combine with a rubber spatula.
Spoon the batter into the prepared muffin tins, filling each muffin cup about 3/4 full.
If any muffin cups are not filled with batter, fill halfway with water.
Bake for 15-20 minutes or until a toothpick inserted into the middle comes out clean.
Remove from oven and let stand for 5 minutes before removing muffins from the muffin tin and cooling on a wire rack.
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.
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
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.