how to make banana nut muffins

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Gluten-Free Banana Nut Muffins (How to Make Them!)

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Everybody loves Banana Nut Muffins!

So when I knew I had to go Gluten-free in my foods to help fight my autoimmune disease, I knew I had to test, test, test until I found a Gluten-free flour to keep making my famous Banana Nut Muffins - and keep them deliciously moist and fluffy!

And I found it!

I use Krusteaz Gluten-free flour blend (see pic below) and kept mostly to my original 25+ year banana nut muffin (or bread) recipe to make them.

(Scroll all the way down the post for pics and how-to video!)

Here’s how to make this family favorite:

glutenfreebananamuffins.jpg

Ingredients

1 cup gluten-free flour (I use Krusteaz brand from the grocery store)

1 tsp baking soda

½ tsp salt

½ cup (or 1 stick) unsalted butter, softened

2 eggs, room temperature  

⅓ cup organic sugar (or sugar replacement if you prefer)

½ tsp pure vanilla extract

3 semi-ripe bananas, mashed well (I like to hand-mash them!)

½ cup walnuts, chopped

½ cup mini chocolate chips (optional)

Instructions

  1. Stir together flour, soda and salt in medium bowl, set aside.

  2. Whisk eggs and vanilla in a small bowl, set aside.

  3. Prepare the muffin pan with oil spray or disposable muffin cups while the oven is pre-heating to 350 degrees. 

  4. In another medium bowl, mash the bananas well, then set them aside.

  5. Stir the butter and sugar together until light and fluffy, then set aside.

  6. Combine the egg mix with the sugar and butter mixture, and stir together. Add the bananas, stir. Finally, add the flour mixture a little at a time and stir it all together. 

  7. Place the mixture evenly in the muffin pan, then bake it at 350 degrees for about 20-25 minutes, or until they are done. (When a knife inserted in the middle of a muffin comes out clean, they are done.)

HELPFUL TIPS from video:

  • To soften the butter, pull it out of fridge the night before, or couple hours previous to baking and leave on counter OR heat slightly for a few seconds in the microwave.

  • To bring the eggs to room temp, either pull them out the night before, or couple hours previous to baking and leave in a bowl on counter. Or, for a quick tip: place them in a bowl of slightly warm water, after 20 minutes or so, remove them, they should be room temp.

  • It is important to stir the flour in LAST (after combining the wet ingredients) by spooning just a bit at a time, and stirring it into the batter. It keeps the batter from getting lumpy. Also, don’t over stir the batter, only until ingredients are combined. It will toughen the batter if over stirred.

  • Use mini-chocolate chips instead of regular and only use about 1/3 cup in one batch! It adds a fun stir in for the kids, without adding too much sugar to recipe!


    Enjoy this guilt-free, nutrient-rich treat with your morning coffee or an afternoon cup of tea!


quick video on how to make them:

NOTE! The recipe I’m making in the video is a DOUBLE BATCH! (In case I confuse you with the amounts I talk about!)

 
banana nut muffins in oven.jpg
 
 
The Gluten-free flour that keeps my muffins fluffy, moist and delicious!

The Gluten-free flour that keeps my muffins fluffy, moist and delicious!

What do you think of this recipe? I’d love to know how it turns out for you - especially if you’ve been looking for a Gluten-free flour that keeps your baked goods deliciously moist and fluffy!

Comment here or join the Eat FRESH discussion in our FRESH Start Club (it’s free!)