This recipe took more than a few tries to get right. I have a few different gluten-free flours, so trying to find the one that makes the best muffin can be tricky. But I think I got it.
Gluten allergies seem to be more prevalent these days. I don’t know if it’s because we know more about it than we did previously, but I’m sure knowing what the cause of all those upset stomachs were brings peace to a large group of people. I’m so glad there are so many different options for people with gluten allergies. These gluten free banana bread muffins are probably my favorite gluten free recipe I’ve baked so far.
My favorite thing about any banana recipe is the smell that floats through the house when the muffins are in the oven baking. When I made this recipe the other day, I put the muffins in the oven and went to lay my daughter down for nap. Walking down the stairs after getting her down, and smelling that baked goodness, just gave me a feeling of homeyness. Banana bread, or in this case banana muffins, just feels like home to me.
Gluten-Free Banana Bread Muffins
- 1 3/4 cup Spelt flour (You could also use arrowroot flour)
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon heaping cinnamon
- 1/2 cup unsalted butter, softened
- 1/2 cup light brown sugar, packed
- 1/4 cup sugar
- 2 large eggs
- 3 ripe bananas, smashed
|Preheat oven to 400 degrees. Line muffin tin with cupcake liners or spray tin.|
|In a medium bowl, combine flour, baking powder, baking soda, salt and cinnamon. Set aside.|
|In the bowl of a stand mixer with paddle attachment, cream butter and both sugars until fluffy.|
|Add eggs one at a time, blending well after each addition.|
|Alternate adding in flour and bananas, starting and ending with the flour mixture. Blend until just combined.|
|Divide the batter evenly among the 12 lined cups. Bake 16-19 minutes, or until toothpick inserted comes out clean.|
|Cool in pan for 5 minutes, then remove to wire rack to cool completely.|