Gluten-Free Banana Nut Muffins


We buy lots of bananas to put in our kefir smoothies. And you know how bananas ripen: they're green when you put them in the shopping cart, yellow by the time you load them into the car, and black by the time you get home! Or it seems that way sometimes. :-) We had lots of ripe bananas lying around this morning, so I decided to make some banana nut muffins.

  • I toasted the pecan pieces for five minutes in a 350° F oven.
    After blending the dry ingredients, I pushed them to the sides to create a well in the center
    for the wet ingredients.

    I used a fork to mash the bananas and mix the wet ingredients together.

    • I used a rubber spatula to combine the wet and dry ingredients.

      I folded the pecans into the batter before spooning it into the muffin pan.

      22 minutes to golden brown perfection!

  • Printable Recipe

  • Gluten-Free Banana Nut Muffins

    Yields 1 dozen

    Ingredients
    • 2 cups (10 ounces*) gluten-free flour blend
    • 1 tsp xanthan gum
    • ¾ cup (5¼ ounces) sugar (coconut sugar can be used for a lower glycemic option)
    • ¾ teaspoon baking soda
    • ½ teaspoon salt
    • 3 ripe bananas (about 1½ cups when mashed)
    • ¼ cup kefir or plain yogurt
    • 2 large eggs, beaten slightly
    • 1 stick of unsalted butter, softened
    • 1 teaspoon vanilla extract
    • 1 cup coarsely chopped pecans

    Instructions

    1.  Preheat oven to 350° F, and grease a standard sized muffin tin.
    2.  Spread pecans in a single layer on a baking pan, and toast in the oven for about 5
    minutes, watching closely to avoid burning them. Set aside. Increase oven temperature to 375°.
    3.  In a large mixing bowl, whisk the gluten-free flour, sugar, baking soda, and salt
    together.
    4.  Create a well in the center of the bowl by pushing dry ingredients to the sides of the
    bowl. Add bananas to the center of the bowl, and mash them using the back of a fork.
    5.  Add kefir, eggs, butter, and vanilla to the bananas and mix with a fork until
    thoroughly combined.
    6.  Using a rubber spatula, blend wet ingredients into dry ingredients and mix thoroughly.
    Batter will be thick and chunky.
    7.  Fold in the pecans.
    8.  Spoon the batter into your muffin tin.
    9.  Bake for 22 minutes, or until tops are golden brown and a toothpick comes out clean.


    *If you have a kitchen scale, weighing the ingredients is the more accurate option.


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