“No Coconut Flour!” I saw the declaration at the end of a post one day from someone looking for a gluten free recipe. As I scanned the replies, it occurred to me that many people who eat gluten free prefer to avoid coconut flour. I’ll be honest – my exposure to it told me that it’s really particular, and doesn’t always work out quite right. Not long ago, I shared with y’all a gluten free banana muffin that’s made with it. That recipe was one of my first ventures into gluten free baking, but I didn’t realize then how many people strive to use a regular gluten free flour blend instead of coconut flour. So, I decided that it was high time I made another version of our standard banana muffin (gluten-laden, folks) that has not only no gluten, but also no coconut.
Baking gluten free has been a real learning experience for me. I’ve had several things fall flat, others turn out dry as can be. This recipe? Neither. I was SO happy when it turned out lightly golden, fluffy, soft muffins that are all banana. I’ve used several different gluten free flour blends, and so far my favorite has been Krusteaz, but I still want to try Better Batter and I really want to make one of my own. That’s going to be an experiment!!
Until then, I’m using gluten free flour blends with xanthan gum for most of my baking. This recipe is no different. The one thing I’ve learned is that you really should let the batter sit for a little while so that the flour will absorb as much moisture as it’s going to, then you can add a little bit more liquid so you don’t end up with a dry final product. These muffins are definitely not dry. This is a small batch. It makes about a dozen when you fill the liners to about 2/3 full. Speaking of liners – I LOVE my silicone muffin cups. Nothing sticks and they’re so easy!!
Anyway, enough carrying on about my muffin liners. Here’s the recipe you’re looking for.
- 4 tablespoons butter, softened
- 2 extra-ripe bananas
- ⅓ cup granulated sugar
- 1 egg
- ¼ teaspoon salt
- ¼ teaspoon cinnamon
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- 1 cup gluten-free all purpose flour
- 4 teaspoons half and half or milk
- Put the butter in a mixer bowl.
- Add the bananas and turn the mixer on medium to mash the bananas and combine them with the butter.
- Turn off the mixer and scrape the sides of the bowl.
- Add the egg and the sugar, then turn the mixer back on at medium speed.
- Combine the baking powder, baking soda, salt, cinnamon and flour.
- Gradually incorporate the flour mixture into the batter.
- Add 2 teaspoons of milk or half-and-half, then stir to combine.
- Let the batter sit for twenty minutes.
- Preheat the oven to 375 degrees.
- Stir in another 2 teaspoons of milk or half-and-half.
- Scoop the batter into muffin liners until they are about ⅔ full.
- Bake for 22 minutes, or until a toothpick comes out clean.