quickbread - Gluten Free Banana Oat Muffins

By tinathorn

Ingredients

• 1 1/2 cups oat flour
• 1 1/2 cups potato starch
• 2 teaspoons xanthan gum (or guar gum, if corn intolerant)
• 2 teaspoons gluten-free baking powder* (I use Rumford's.)
• 1 1/4 teaspoons baking soda
• 1/3 teaspoon salt
• 1/2 cup evaporated cane juice (or sugar)
• 3/4 cup mashed ripe bananas
• 1/2 cup cooking oil (grape seed, vegetable, canola, extra virgin olive, etc.)
• 1 cup milk (cow's, almond, etc.), room temperature or 80°F
• 2 large eggs, at room temperature
• 1 teaspoon vanilla extract
• Potato starch, for dusting (if not using paper liners)

Details

Servings 18
Adapted from glutenfreerecipebox.com

Preparation

Step 1

Heat oven to 350°F.

Mix all of the dry ingredients together and sift once; add sugar and sift again; set aside.

In the bowl of your mixer, add mashed bananas and eggs and beat on medium-low speed until just blended.

Add milk and oil and mix until blended on medium speed.

Add flour while beating on medium speed just until smooth. Scrape sides as needed.

Fill each muffin tin to about 3/4 way full; and bake for about 18-20 minutes or until a toothpick inserted into the center comes out clean.

Remove from oven and allow to cool.

Once cool enough to handle, transfer to a cooling rack. Cool completely or eat warm.

Variations

Banana Nut Muffins: Add 1/2 cup chopped walnuts to batter.

Banana Poppy Seed Muffins: Add 1 - 2 teaspoons of poppy seeds.