I’ve always found that gluten free muffins are a great snack for someone with celiac disease because they generally taste pretty good and can easily be stored for later. If you love banana muffins, here is a gluten free recipe we’ve enjoyed for a banana cornmeal muffin. Give it a try and let us know what you think in the comments.
If you’d like to check out other recipe ideas, check out our gluten free recipes page!
Gluten Free Banana Cornmeal Muffins Recipe
- 3 very ripe medium-sized organic bananas
- 1/4 cup palm oil shortening
- 1 cup cornmeal
- 1 cup gluten-free oat flour
- 1/2 cup tapioca flour
- 1/4 cup nut meal [almond, hazelnut, pecan]
- 4 teaspoons baking powder
- 1/2 teaspoon xanthan gum
- 1/4 cup maple syrup [or agave nectar/honey]
- 1 egg or equivalent replacer
- 1 cup vanilla or unsweetened almond meal [or milk of choice]
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- a dash of nutmeg
- Preheat the oven to 425 degrees F.
- Line a muffin pan [or two] with 18 paper or silicone muffin/cupcake liners. If you use silicone liners, spray them lightly with cooking spray.
- In a large mixing bowl, cream together the bananas and shortening. (No need to pre-mash the bananas, the mixer does just fine on its own and some banana chunks are a good thing)
- Add in the remaining ingredients and mix to combine.
- Once all is incorporated, beat on medium speed for two minutes.
- Fill each muffin cup about 3/4 of the way full with batter.
- Bake for 15 to 20 minutes or until a toothpick inserted in the center comes out clean.
- Remove from the oven. Cool two minutes then turn out the muffins on to a cooling rack. Be careful as they will be very hot. If they are in silicone liners, remove the muffins from the liners too if desired.
- Let them cool for another 8 minutes before eating. Cool completely before storing.
- Serve warm or room temperature. They will store in an airtight container on the counter for up to 3 days. (For longer term storage, freeze)