quickbread - Gluten Free Banana Nut Muffins

By tinathorn

Ingredients

• 1 1/3 cups Copycat Bob's Red Mill 1-to-1 All-Purpose Gluten Free Flour Recipe
• 1 teaspoon baking soda
• Scant 1/4 teaspoon salt
• 2 1/2 overripe bananas
• 2/3 cups light brown sugar
• 1/2 cup (1 stick) unsalted butter, melted and cooled (or Earth Balance spread)
• 1/4 cup beaten egg (appx 1 1/3 large eggs)
• 2/3 teaspoon pure vanilla extract
• 5 Tablespoons chopped walnuts (optional)

Details

Servings 12
Adapted from glutenfreerecipebox.com

Preparation

Step 1

Makes 12 muffins

Make this gluten free banana nut muffins recipe using my clone recipe for Bob's Red Mill's new 1-to-1 Gluten Free Baking Flour. It tastes like a gluten muffin!

1/4 cup beaten egg (appx 1 1/3 large eggs)

In a medium-size bowl, whisk together the 1-to-1 flour blend, baking soda, and salt; set aside.

In the bowl of your mixer, using the whisk attachment, beat the bananas and brown sugar on high speed until the bananas liquefy, about 2 1/2 minutes if you use a high-speed mixer. Scrape the sides of the bowl as needed.

Add the melted and slightly cooled butter, 4 tablespoons of beaten egg, and vanilla and beat on medium speed.

Add the flour mixture all at once and beat on medium speed until thoroughly incorporated.

Set pan aside, to allow the rice flours to soften, while you preheat oven to 375ºF.

Bake for 18 minutes or until a toothpick or wooden skewer inserted into the center of one of the muffins turns out clean.

Remove from the oven and allow to cool in the pan for about 2 minutes. Then transfer them to a wire rack to cool completely or serve warm.