Gluten Free Banana Bread Muffins

     So as many of my readers know, I've been cooking more and more gluten free.  I do it for friends who are gluten free and also for us because we're trying to cut back on some of our gluten to help out our joints.  A few weeks ago I attended the Google+ Bloggers Conference online and there was a session about gluten free baking.  One of the things that the speakers kept going over is that they like to make a blend of gluten free flours before baking.  I've heard this before but I still chose to use an all-purpose mix or an almond flour mix.  But after hearing it spoken about over and over again I set out to try my own blend.

     First I looked through my pantry and was happy to see that I had several gluten free flours.  You should see our pantry...it looks like baked goods heaven.  I decided to use three different flours.  I chose the King Arthur gluten free multi-purpose flour, King Arthur Brown Rice Flour, and the King Arthur almond flour.  I made two different combinations of the flours and used them to bake banana bread muffins.  I tasted both and then tried them out on a few people.  There was a clear winner; one that no one knew was gluten free.  Who knew mixing a few flours together could have such great results?

     The banana bread muffins turned out a deep golden brown color.  They were sweet and had a slightly thick texture to them.  When I broke the muffins apart they had a beautiful crumble.  Definitely a good looking AND good tasting muffin.  I'll be trying this mixture again soon in a cake to see if it works there as well.

Gluten Free Banana Bread Muffins (a Hezzi-D original)
3/4 c. King Arthur Brown Rice Flour
1/2 c. King Arthur Gluten-Free Multi-Purpose Flour
1/2 c. King Arthur Almond Flour
2 t. baking powder
1/2 t. baking soda
1/2 t. salt
1/2 t. cinnamon
1/2 t. nutmeg
1 stick butter, softened
1/2 c. sugar
1/4 c. brown sugar
2 eggs
1 t. vanilla
2 very ripe bananas, mashed

1.  Preheat the oven to 375 degrees.  Line a 12 cup muffin tin with paper liners.

2.  In a medium bowl combine the gluten free flours, baking powder, baking soda, salt, cinnamon, and nutmeg.  Mix well and set aside.

3.  In a large bowl cream together the butter, sugar, and brown sugar.  Mix well.


4.  Stir in the eggs one at a time until they are incorporated into the batter.  Mix in the vanilla.


5.  Add the flour mixture to the sugar mixture and mix together until combined.  Stir in the bananas and mix until a thick batter forms.

6.  Fill each muffin cup 3/4 of the way full.

7.  Bake for 20-23 minutes or until a toothpick inserted into the center comes out clean.

     So as many of my readers know, I've been cooking more and more gluten free.  I do it for friends who are gluten free and also for us because we're trying to cut back on some of our gluten to help out our joints.  A few weeks ago I attended the Google+ Bloggers Conference online and there was a session about gluten free baking.  One of the things that the speakers kept going over is that they like to make a blend of gluten free flours before baking.  I've heard this before but I still chose to use an all-purpose mix or an almond flour mix.  But after hearing it spoken about over and over again I set out to try my own blend.

     First I looked through my pantry and was happy to see that I had several gluten free flours.  You should see our pantry...it looks like baked goods heaven.  I decided to use three different flours.  I chose the King Arthur gluten free multi-purpose flour, King Arthur Brown Rice Flour, and the King Arthur almond flour.  I made two different combinations of the flours and used them to bake banana bread muffins.  I tasted both and then tried them out on a few people.  There was a clear winner; one that no one knew was gluten free.  Who knew mixing a few flours together could have such great results?

     The banana bread muffins turned out a deep golden brown color.  They were sweet and had a slightly thick texture to them.  When I broke the muffins apart they had a beautiful crumble.  Definitely a good looking AND good tasting muffin.  I'll be trying this mixture again soon in a cake to see if it works there as well.

Gluten Free Banana Bread Muffins (a Hezzi-D original)
3/4 c. King Arthur Brown Rice Flour
1/2 c. King Arthur Gluten-Free Multi-Purpose Flour
1/2 c. King Arthur Almond Flour
2 t. baking powder
1/2 t. baking soda
1/2 t. salt
1/2 t. cinnamon
1/2 t. nutmeg
1 stick butter, softened
1/2 c. sugar
1/4 c. brown sugar
2 eggs
1 t. vanilla
2 very ripe bananas, mashed

1.  Preheat the oven to 375 degrees.  Line a 12 cup muffin tin with paper liners.

2.  In a medium bowl combine the gluten free flours, baking powder, baking soda, salt, cinnamon, and nutmeg.  Mix well and set aside.

3.  In a large bowl cream together the butter, sugar, and brown sugar.  Mix well.


4.  Stir in the eggs one at a time until they are incorporated into the batter.  Mix in the vanilla.


5.  Add the flour mixture to the sugar mixture and mix together until combined.  Stir in the bananas and mix until a thick batter forms.

6.  Fill each muffin cup 3/4 of the way full.

7.  Bake for 20-23 minutes or until a toothpick inserted into the center comes out clean.