To say we like banana muffins at our house would be an understatement.
I don’t really know what it is about them exactly that we love. I guess they make the perfect breakfast or snack on the go. And they are so tasty, not to mention how they make the house smell so yummy while they cook. And it’s the perfect way to use up those not so fabulous bananas you have on the counter or freezer (here is my post about freezing bananas).
I have already posted a banana cupcake recipe, but it has sour cream in it so I wanted to figure out a way to make them easier to adapt to be dairy free as well. The only dairy here is butter, so it’s super simple to substitute with a dairy free margarine or shortening.
And although I really prefer Authentic Foods Superfine rice flours, I have made these with Bob’s Red Mill rice flour and they were still really good.
I have read, as you probably have as well, that it is necessary to cook gluten free baked goods in light colored metal pans. They all warn DO NOT use the old, dark colored pans.
But as you can see, I didn’t toss out all my well-loved pans. In fact, I have one 6-space new, light colored pan and one that is so dark it is almost black. I can not swear they perform exactly the same for everything, but I can assure you that I made a pan of each for this recipe and the muffins took the exact amount of time to bake and they all looked identical.
Needless to say, I am not a big believer that the color of your metal pans matters much. I sure wouldn’t spend a fortune replacing them.
Sometimes I wonder about all these expert cookbook authors. Where do they find these people?
Yes, this is the same recipe I use for banana bread. I discovered it is the perfect amount of batter for 12 muffins. Although we are nut free, I think 1/4 cup chopped walnuts would be a great addition….or maybe some chocolate chips. And these can be mixed by hand with a wooden spoon if desired.
- 1 cup sugar
- 1 1/3 cups very ripe mashed bananas
- 1/2 cup butter, softened
- 2 eggs
- 1 tsp vanilla
- 1 2/3 cups white rice flour
- 1/3 cup cornstarch
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp xanthan gum
- Preheat oven to 350 and grease or place paper liners in a 12 space muffin pan (or 2 6-space ones if you are like me).
- In a small bowl, mix together sugar and mashed bananas; allow to sit for 15 minutes.
- In a separate bowl, whisk together dry ingredients.
- In the bowl of a stand mixer, cream butter until light and fluffy. Add eggs, one at time, mixing well after each addition. Add half of the dry ingredients and blend until smooth. Add banana-sugar mixture and stir until well mixed. Add remaining dry ingredients and mix until smooth.
- Divide batter evenly among muffin pan and bake for 20-25 minutes or until tester inserted in the middle of a muffin tests clean.