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.
BANANA NUT MUFFINS, Gluten Free
(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
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.