Thursday, September 30, 2010

classic banana nut muffins: the safe version

Oh, banana bread, we meet YET again. Take a look through this blog, and you will find that banana muffins and I are good friends.

It's not that I love banana nut bread more than any other treat. It just seems that people frequently pawn off sickly-looking bananas on me. And, being a soft-hearted person, I can't turn these ghastly-looking creatures away. Come into my kitchen, I say, we'll make you pretty again, my triploid friends!

Today, I created my own recipe and it miraculously worked out again. Clearly, the gluten-free baking force is with me lately. Though I love wild and crazy banana bread deviations, this is a return to everything that is classic and lovely about banana bread. Bananas. Honey. Pecans. Except this time, it's gluten and dairy free. Double happy.

(Wheat flour recipe follows)

1/2 cup almond flour *
1/2 cup sorghum flour *
1 cup rice flour *
2 tsp xanthan gum *
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tbs cinnamon
2 overly ripe bananas, mashed
1/4 cup honey
1/2 cup coconut oil or butter
2 eggs
1 cup chopped pecans
1 tbs sugar

Preheat oven to 350 and line muffin tins.
Combine the first 8 ingredients in a large bowl, and whisk until the flour is uniform.
In a separate bowl, thoroughly combine the bananas, honey, oil, and eggs. (I actually combined mine with an immersion blender; it really helps with the texture of the muffins.)
Pour the wet ingredients into the flour mixture. Beat until the mixture becomes thick and uniform. Fold in the chopped pecans.
Divide batter among baking cups and sprinkle with the sugar. Cook for 22-24 minutes, or until a toothpick comes out clean. Remove from pan asap to cool.


  1. Hey just FYI Spelt is NOT gluten free.

    Spelt is a species of wheat that has been grown since 5000 BC. Spelt, emmer and eincorn are considered to be "ancient" wheat species, since there has been very little breeding of these crops. All three are covered wheat species, which means the hull remains attached to the kernel after harvest, similar to barley.

  2. Ahhh yes you are very right! A friend of mine brought this to my attention months ago, but I forgot to change it until now...thanks for the reminder! Navigating flours is a learning experience; since I'm merely gluten intolerant I didn't have the severe kickback from spelt that a celiac would have.

  3. (Since then I've used rice flour in my muffins and it's been just fine!)