These are delicious and totally allergy friendly. These are incredibly yummy and amazingly easy. They make a great banana bread, too – just bake it in a bread pan for a little longer.
This is a delicious gfcf, gluten free, family-friendly recipe! It can also be (if you double check ingredients!) a wheat free, dairy free, soy free, egg free, tree nut free, peanut free, fish free, shellfish free, corn free, top 8 allergen free, and vegan/vegetarian recipe.
- 2/3 cup banana – mashed (about 2 medium bananas)
- 1/3 cup maple syrup (or brown sugar)
- 2/3 cup orange juice
- 1/3 cup cooking oil
- 2 cups gf flour mix
- 1 1/3 cup GF flour (such as brown rice, millet, or sorghum flour)
- 2/3 cup starch (such as tapioca or arrowroot starch, or white rice flour)
- 1 tsp xanthan or guar gum
- (if not gluten-free, use 2 cups “regular” flour and omit the xanthan gum)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Preheat oven to 350 degrees. Lightly oil a 12 cup muffin pan, or use muffin cups. Keep a 6-cup muffin tin ready, sometimes this works out to be 18 muffins. Mini-muffins work great with this recipe, too.
In a blender, combine banana, juice, syrup, oil.
Whisk the flour, baking soda, and salt together in a large bowl until combined. Add banana mixture and combine, using as few strokes as possible so that you do not overmix the batter.
Spoon batter into muffin tins, filling each one 3/4 full. Bake until a toothpick inserted into center comes out clean, about 20 – 25 minutes.
Let muffins cool 5 minutes before removing from pan.
If you are OK with nuts, you can replace some of the flour with a nut meal/nut flour. Or add 1/2 cup chopped nuts to the batter at the end.