Servings: 12 serving(s)
Prep time: 15 minutes
Total time: 40 minutes
Cooking time: 25 minutes
Bananas, applesauce and molasses help to keep these gluten-free banana flax muffins moist and not crumbly.
I don’t do a tonne of gluten-free baking but I have been chipping away at these sorts of recipes over the past few year. Through trial and error I have learned a lot – mostly from readers who have chimed in with terrific advice each time I post something new.
Through my experimenting I have learned that with gluten-free baking, fruit puree is your friend. It helps to keep gluten-free baked goods moist and tender. Molasses has the same effect so I have had great success with my gluten-free baked goods that combine the two.
My preferred GF flour blend is a homemade version from a cookbook called The Allergen-Free Baker’s Handbook by Cybele Pascal :
Gluten-free flour blend:
4 cups fine brown rice flour, 1 1/3 cups potato starch (not potato flour), 2/3 cup tapioca flour. Whisk together and store in an airtight container.
This blend lasts well when stored in a dry cupboard.
This recipe for gluten-free banana flax muffins is an adaptation of my favourite recipe for whole wheat banana flax muffins.
Gluten-Free Banana Flax Muffins Recipe
Makes 12 muffins
Ingredients:
- 3 ripe bananas
- 2/3 cup sugar*
- 1 egg
- ¼ cup Crosby’s Fancy Molasses
- 1/4 cup grape seed oil or canola
- ½ cup unsweetened apple sauce
- 2 cups all-purpose gluten-free flour (spooned in)
- 1.5 tsp. baking soda
- ½ tsp xanthan gum
- ½ tsp. salt
- 2 Tbsp. ground flax seed
- 3 Tbsp. milk
- 1 Tbsp. vanilla (this is not a typo!)
*Can reduce sugar to 1/3 cup.
Instructions:
- Preheat oven to 325 F and prepare muffin pans.
- Mash bananas with sugar. Whisk in egg then molasses, oil and apple sauce.
- In a separate bowl whisk flour with baking soda, xanthan gum, salt and ground flax.
- Add dry ingredients to banana mixture and mix gently until almost combined.
- Stir in milk and vanilla.
- Spoon into prepared muffin tins.
- Bake for 20-25 minutes
Nutritional info per serving (per muffin):
Calories: 230
Fat: 6.3 g
Saturated Fat: .7 g
Cholesterol: 16.2 mg
Sodium: 180 mg
Carbs: 40 (mostly from the bananas)
Sugar: 9.3 g
Protein: 4.6 g
Fibre 2.6 g
Potassium: 261.8 mg
Calcium: 65.2 mg
Folate: 82.7 DFE
One more thing…
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I have never made gluten free baked goods and don’t know what xanthan gum does. Is it necessary, especially when using only 1/2 tsp.? Thanks.
Hi Jane, The xanthan gum (looks like corn starch) helps with texture. It’s worth trying this recipe without it because of the fruit and ground flax. I can’t guarantee that the texture sill still be fine but I would try it.
are your cook books free????
Hi Jean, Yes, there is no charge. If you’d like us to send you a copy you can forward your mailing address to me: bridget.oland@crosbys.com
Hi Jean .
I would like to receive cookbooks. I really appreciate your recipe.
Hi Suzanne, We’d be happy to mail you a copy of our cookbook. I just sent you an email re: your mailing address.
Need nutritional facts with receipe
Hi Marilyn, Thanks for the reminder. I added the nutritional facts to the blog post.
All the recipe that I did were heaven on earth.
Thank you so much for the good work.
Thank you Suzanne, it’s wonderful to know that people are enjoying my recipes. I appreciate that you took the time to let me know.