These are the moistest, yummiest banana muffins I think I have made. That includes it's glutenous counterparts. This got the seal of approval from the entire family. My husband, Mark is the hardest to please when it comes to baked goods, especially when they are gluten free or vegan. He proclaimed "Holy crap, those are AMAZING muffins". Always a good sign! They do take a little extra time than a typical muffin. I like to bake them at a lower temp for a little longer so they stay moist and delicious.
Active, 10 min; Inactive 18-20 min
Makes 12-15 muffins
1/2 cup Gluten Free Oatmeal
1 1/2 cups Gluten Free Muffin Mix*
1/4 tsp Xanthan Gum
1/4 tsp Salt
1 tsp Baking Soda
1 tsp Baking Powder
1/2 tsp Cinnamon
3 tbsp Ground Flax or Ener-G Egg Replacer
1/2 cup Water (needs a bit extra water than the usual egg replacement, due to coconut flour in muffin mix)
1/2 cup Canola Oil
3 Medium Ripe Bananas, Mashed
1 tsp Vanilla Extract
1 cup Raw Sugar
Preheat oven to 350 degrees. Prepare muffin tin with liners.
In a medium bowl, mix dry ingredients well. In a separate bowl mix the ground flax and water. Add canola oil, mashed bananas, vanilla extract and sugar. Mix until well incorporated and sugar begins to dissolve. Add the wet ingredients to the dry and mix just until incorporated. Do not over mix.
Using a medium size batter scoop or 1/3 cup dry measure, scoop your batter in to the muffin tins. Bake for 18-20 minutes at 350 degrees. Muffins should be slightly springy, not firm to touch. Let cool and enjoy.
*Gluten Free Muffin/Pancake Mix
1 cup Almond Meal
1/2 cup Coconut Flour
1/2 cup Sweet Sorghum Flour
1/2 cup Corn Starch
1/4 cup Tapioca Starch