Gluten Free Banana Bread Muffins
A light, fluffy, moist, and delicious gluten free banana bread muffin that everyone will go crazy for.
Equipment
- 1 non-stick muffin tin You could also use a silicone muffin tin and omit the muffin liners too
- 32 muffin liners
- 1 Bosch mixer
- 1 each spatula, metal scoop
Ingredients
- 1 C butter, softened
- 1 C granulated sugar
- 1 C brown sugar
- 2 eggs
- 1 TBSP chia seeds
- 1 TBSP water
- 4 large ripe bananas, mashed
- 6 TBSP sour cream I prefer Daisy light sour cream
- 1 tsp vanilla
- 1 tsp sea salt I use Anasazi Salt
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp xanthan gum
- 4 C gluten free flour I use my flour blend recipe, but use what you have
- granulated sugar for sprinkling on top of muffin batter once in the muffin tin
Instructions
- Gather your muffin tin and put liners in the tin. Preheat oven to 375 degrees F.
- In a Bosch Mixer, add the softened butter and both sugars and cream together.
- Add eggs and chia seed/water combo to mixer and mix until combined. Pause if needed and scrape down sides, then mix again just until combined.
- Add mashed bananas, sour cream, and vanilla to batter until combined. You don't want to over mix muffin batter, so only mix until combined.
- Add flour, salt, baking soda, baking powder, and xanthan gum to batter and mix until just combined-don't over mix! Over mixing causes air pockets to form in the batter, and we don't want that.:)
- Your batter should not be thin, this muffin batter is a nice thick batter.
- Using a large cookie scoop(small scoop for mini-muffins), scoop one scoop into each prepared muffin tin. Sprinkle just a little granulated sugar on top of each scoop(don’t forget to do this step! It is critical to getting the browning you need). Then bake in a preheated oven for 19-20 minutes or until lightly browned(about 13-14 minutes for mini-muffins)
- Remove muffins from tin when baked, and let cool on a wire rack.
- Enjoy those delicious, light, and heavenly muffins.
Notes
If you can't have eggs, increase the chia seed/water combo( 2 TBSP chia seeds + 3 TBSP water) You'll need a bit more water without the egg. OR If you don't want that much chia seeds, you can replace the 2 eggs with 1 1/2 TBSP flaxseed + 3 TBSP water. I have found that the flax seed tends to go stale quicker with the gluten free flour in my option. But we do what we can, right?
These can be frozen after they are completely cooled. I wrap each muffin in plastic wrap and then place them in a freezer safe baggie. When I am ready to thaw, I set the bag on a cooling rack with the bag slightly open.
*The extra time on the custom time is because it takes 2 batches to bake all these muffins. Feel free to half the recipe if you are short on time.