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
Muffin Ingredients:
- 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
Muffin Directions:
- 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)
