Banana Nut Muffins (Gluten Free)

Everybody needs a good banana bread/muffin recipe.  So, if you don’t have one yet, here is one you can come back to over and over again with fabulous results.  You mix it all by hand so no need to haul out your mixer.  It contains ingredients you likely already have in your kitchen.  Tempted yet?  Go for it.  You know those bananas sitting on your counter are a bit past their prime and will go perfectly in this recipe.

I love that these muffins are packed with healthy flaxseed meal, adding a heavy dose of fiber and important omega- 3’s.  If you don’t have any flaxseed meal, I highly encourage you to go buy some.  Your local grocery should have it.  It is great added to pancake batter, sprinkled into oatmeal or homemade bread, and wonderful in these muffins. Your kids won’t even notice it is there and you will feel great about getting it into their little bodies. If you insist, you can leave it out of this recipe, just replacing it with an equal part of all purpose flour.

I have also supplied a good crumb topping to go on these.  It is pretty on them and it adds a little sweetness and crunch.  But, you can most certainly leave it off if you prefer them plain.

Banana Nut Muffins (Gluten Free)

3-4 very ripe bananas, mashed leaving some small chunks

1/3 cup melted butter

1 egg

3/4 cup sugar (you can use white or brown)

1 tsp vanilla

1 tsp baking soda

pinch of salt

1 cup rice flour (if you don’t need GF, just use 1 cup all purpose flour and omit the xanthan gum)

1/2 cup flax seed meal

1/2 tsp xanthan gum

1 cup chopped walnuts or pecans


Preheat oven to 350. Grease muffin tin or line with paper liners and grease.  I prefer lining them because I hate when a delicious muffin gets stuck in the pan!

Using a wooden spoon, combine melted butter and smashed bananas.  Add in the egg, vanilla, and sugar, mixing well.  In a separate bowl, combine the flour, flax seed meal, xanthan gum, baking soda, and salt.  Gradually add to the wet ingredients, stirring to combine, being careful not to overmix.  You should have lumps.  If you mix too long you will have a tough muffin.

Fill each muffin tin about 3/4 full.  Add crumb topping if desired.  Bake in oven for 15-18 min or until toothpick inserted comes out mostly clean.

Crumb Topping:

1/3 cup brown sugar

2 TBSP softened butter (not melted)

1 tsp cinnamon

2 TBSP rice flour (or all purpose if you don’t need GF)

Mix together until consistency of course crumbs.  Sprinkle over the top of each uncooked muffin and then bake.


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