Gluten Free Banana Walnut Muffins Recipe

by Carol Kicinski on March 4, 2015

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These are my son Colin’s favorite muffins and admittedly I have been known, in the past, to hold them back as bribes to get him to clean the kitchen – even though he no longer lives at home or even in the same state as me. And even though, technically, he is a guest in my home when he comes to visit.

I feel no guilt for this. The thirty-six hours of labor pretty much give me a blank check for life, don’t you think? After all, what greater gift is there than the gift of life? (And yes, he has heard all of this about a million times!)

But actually, he is happy to clean up after I bake these muffins because he loves them so much, and because he probably thinks they are difficult to make. We really don’t need to tell him how easy they are!

Recipe notes: I use my own gluten free flour blend in these muffins but you can use any kind you like or make your own. I also always bake with Wholesome! Organic Sugar. To make these dairy free, simply substitute grapeseed or other flavorless vegetable oil for the butter and rice or coconut milk for the whole milk. Don’t like walnuts or can’t eat them? Sub with another nut or just leave them out.



Gluten Free Banana Walnut Muffins Recipe

Ingredients

1½ cups all-purpose gluten free flour
1 cup organic sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
3 ripe bananas
8 tablespoons (1 stick) unsalted butter, melted
½ cup whole milk
1 large egg
1 teaspoon pure vanilla extract
1 cup chopped walnuts

Directions

Preheat oven to 350 degrees. Line 18 standard sized muffin cups with paper liners.

In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

In a large mixing bowl, mash 2 of the bananas well with a fork. Add the melted butter, milk, egg, and vanilla, and whisk well. Add the banana mixture to the flour mixture and stir until all the flour is blended into the batter. Dice the remaining banana and fold into the batter along with the nuts. Divide the batter evenly among the prepared muffin cups.

Bake the muffins for 30 – 35 minutes, or until golden brown and a toothpick inserted into the center comes out clean. Let cool for 5 minutes in the pan.

Servings:

Makes 18 muffins

Ready for dessert?

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Categories:    Dessert

{ 16 comments… read them below or add one }

Donna March 4, 2015 at 6:10 pm

Carol, these look fabulous! I make lots of banana baking as I don’t always use my bananas before they get too soft. May I ask if you hav a recipe for your GF flour mix? Thank you!

Reply

Carol Kicinski March 9, 2015 at 1:07 pm

Hi Donna,

Thanks so much! And it’s a fairly simple mixture,
White rice flour
Potato starch
Sweet rice flour
Tapioca starch
Xanthan gum

xo,
Carol

Reply

Patti March 25, 2015 at 5:25 pm

How much of each?

Reply

Debbie Charron March 4, 2015 at 7:52 pm

Timely recipe for me. I had 3 bananas that I had to use, freeze, or throw them out in a day or two. Muffins are in the oven now! Can’t wait yum!

Reply

Carol Kicinski March 9, 2015 at 1:05 pm

Yay!

xo,
Carol

Reply

maria March 5, 2015 at 7:37 am

Hi! If The flour blend does NOT have xanthan gum, do you have to add it to recipe? Or is this a recipe that didn’t need any gum?

Thanks,

Reply

Carol Kicinski March 9, 2015 at 1:05 pm

Hi Maria,

For best, and most reliable results with this recipe, xanthan or some other type of gum would need to be added if it were not already in the flour mixture.

xo,
Carol

Reply

Susan August 9, 2015 at 3:43 pm

These are absolutely amazing! I made a batch today, used fresh pecans, and they were devoured within minutes! I was told these need to be made regularly :)

Reply

Nikki Hull August 21, 2015 at 9:50 am

These look wonderful, I can’t wait to give them a go! I’m wondering, have you ever tried adding a little whey concentrate powder to your gluten free flour mix? I recently read about doing that, I think it’s to replace some of the protein missing in the absence of gluten, which would presumably help with binding and rising… any thoughts/experience with this? Thanks!

Reply

Carol Kicinski October 23, 2015 at 9:49 am

Thanks Nikki! There’s certain recipes that I’ve added dry milk to, but I haven’t found it necessary for muffins. If you want to try it out let me know how it goes! You’re welcome! xo, Carol

Reply

Mandy February 3, 2016 at 4:47 pm

Hi. I found you on facebook not long ago after I discovered my intolerance to gluten. My question. Can I use coconut oil instead of butter? Or something else? I also have to be dairy free as well. Thanks! I love your page and recipes!

Reply

Carol Kicinski February 10, 2016 at 11:18 am

Mandy,
Yes, you just have to use less coconut oil otherwise it will be too oily. The measurements are: 1/3 cup coconut oil per 8 tablespoons butter or you can use dairy free buttery sticks 1-1. Thank you for the kind words and you’re so welcome!
xo,
Carol

Reply

Erica April 27, 2016 at 12:29 pm

What about making these sugar free? Sub in agave/honey/maple syrup? If so, what ratios?

Reply

Carol Kicinski June 7, 2016 at 2:12 pm

Hi Erica,
You could use coconut palm sugar in equal amounts or ¾ of a cup of a liquid sweetener, just taste it and make sure it’s sweet enough for you. Enjoy!
xo,
Carol

Reply

Lynne Anderson August 6, 2016 at 10:21 pm

Can this recipe be used to make Banana Loaf? What alteration would be needed, if any?

Reply

Carol Kicinski August 16, 2016 at 10:02 am

Hi Lynne,

Yes. I would bake it in a loaf pan, probably for a little longer than the original recipe instructs, like 45-50 minutes. And you might want to cover top incase gets too brown.

xo,
Carol

Reply

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