Banana Muffins – Gluten and Sugar Free
I know gluten causes inflammation but I really love baked foods! Because of this I spend a lot of time testing ‘gluten free’ recipes. Although I have made some decent bread recipes, muffins and cakes have not been successful. They are either stodgy or fall-apart crumbly. However, this recipe from “The Arthritis Foodie”, Emily Johnson works! She has it as banana bread, but the recipe is definitely better as muffins. (If you want to make it as a bread, use a loaf tin and cook it for 30-40 minutes) And, not only is it gluten free, it is sugar free too. It is a dry muffin rather than one of the super moist types, so you may want to put some butter on them.
Banana Muffins - Gluten & Sugar Free
Although I try and cut down on gluten, I always find it difficult to find decent recipes where the end product doesn't taste like cardboard. The boxes of ready-mix gluten-free products are okay, but SO expensive! I found this recipe in "The Arthritis Foodie" by Emily Johnson. Her recipe is for banana bread, which took ages to cook and was dry on the outside when the inner part was done. The texture and taste of the inside were good, so I made it again as muffins and they were perfect. The added bonus is that there is no sugar so they are really healthy. You could easily add choc chips to them if you feel like a sugar boost.
Course
Diet
Keyword
Baked goods - Cakes, biscuits and bread
Diabetic, Gluten Free, Vegetarian
banana muffins, Barefoot Life, gluten free, sugar free, vegan
Prep Time
8 minutes
Cook Time
8 hours 20 minutes
Servings
12 muffins
Author
Emily Johnson - The Arthritis Foodie
Ingredients
Wet Ingredients
3 Large Very ripe bananas, mashed
2 Eggs, beaten until thick and creamy
2 Tbsp Coconut oil
1 Tbsp Honey
1 Tbsp Apple cider vinegar
1.5 Tbsp Water
Dry Ingredients
1 tsp Baking powder Gluten free if you are totally avoiding it
1 tsp Ground cinnamon
40 g Roughly chopped walnuts or pecans
150 g Buckwheat flour
1 Pinch salt
Instructions
Preheat the oven to 180C
Lightly grease a 12 piece muffin pan
Combine all wet ingredients in a mixing bowl
Sieve dry ingredients together - add nuts after sieving
Gently fold the dry ingredients into the wet ones, combining but not over-mixing
Spoon into the muffin pan, dividing equally
Bake for 15-20 minutes. Test with a knife, if it comes out clean they are cooked
Leave to cool for 10 minutes before removing from the pan, or they will stick
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