Thursday, February 10, 2011

Gluten & Milk Free Banana Walnut Muffins

I made muffins for a friend for her birthday - she wanted something other than cupcakes- so she had the idea of something with bananas and we ended up with this idea.  I did only this batch (no test batch) and they turned out AWESOME!!
The recipe itself I adapted from The Gluten Free Goddess' Blog.  I change a few of the amounts (especially in the xanthan gum as I normally leave it out completely unless doing bread - and muffins are more of a bread than cake, so left it in, but cut it way way back) and used what was available in Germany as well as a slight temperature change.

Banana Walnut Muffins  
Makes 18 muffins
again, adapted from

Preheat your oven to 180°C. Line muffin pan with paper liners

1 cup Ripe Bananas - mashed
1/4 cup Mazola Oil
1 cup Light Brown Sugar (American style brown sugar, not UK or EU, although the others would work, just slightly different texture)
2 teaspoons GF Vanilla Extract
2 Eggs
120 grams Millet Flour
96 grams Potato Starch
1 teaspoon Baking Soda
1 teaspoon Baking Powder
1/4 teaspoon Salt
1/2 teaspoons xanthan gum
1 1/2 teaspoons cinnamon
1/2 cup Walnuts - Chopped (for the muffin mix)
1/2 cup Walnuts - left in halves (for decoration on top)

Mix the bananas, oil, brown sugar, vanilla and eggs in your stand mixer until well blended. 

In a separate bowl, shift together the remaining dry ingredients (except for the ½ cup of walnuts that are still halves).  Once sifted together well, add to the mixture in your stand mixer and mix for 1-2 minutes until smooth.

Fill the muffin liners 2/3 full and place 1 or 2 of the halves of walnuts on top.

Bake for 20 minutes (+/- depending on your oven).

Remove and let cool in muffin pan for 10 minutes and then place on wire rack to completely cool.

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