Gluten-Free Nutty Banana Muffins
Baking and Desserts | Author's cuisine
⏳ Time
45 minutes
🥕 Ingredients
19
🍽️ Servings
8
Description
Gluten-Free Nutty Banana Muffins
Ingredients
- Bananas - 1 piece
- Glutinous Rice Flour - 3.5 oz
- Corn Starch - 1.3 oz
- Glutinous Rice Flour - 1.2 oz
- Potato protein - 0.2 oz
- Non-Fat Dry Milk - 1.1 oz
- Sugar - 2.1 oz
- Raw cane sugar - 1.4 oz
- Flaxseeds - 0.2 oz
- Butter - 1.8 oz
- Salt - a pinch
- Egg white - 1 piece
- Egg white - 1 piece
- Vanilla Pod - 1 piece
- 20% Sour Cream - 2.1 oz
- Baking Powder - ½ teaspoon
- Activated Baking Soda - 1 teaspoon
- Meyer Lemon Juice - 1 tablespoon
- Pecan - ½ cup
Step by Step guide
Step 1
Preheat the oven to 356°F.
Step 2
Chop the pecans coarsely (you can substitute with walnuts).
Step 3
Separate the egg white from the yolk. Whip the egg white until frothy, then add the yolk and mix.
Step 4
In a separate bowl, combine rice flour, brown rice flour (you can grind brown rice in a coffee grinder or food processor), flaxseed meal (if unavailable, you can grind flax seeds, which are much easier to find in health food stores), cornstarch, potato starch, dry milk, salt, baking soda, and baking powder. I also use red rice flour instead of brown, which is easy to make yourself: grind red rice in a coffee grinder until powdered. Set the mixture aside.
Step 5
Sprinkle 1 large banana (150 g) with lemon juice. Mash in a separate bowl until pureed.
Step 6
In a bowl, beat the butter with a mixer until soft, then add the two types of sugar: cane and granulated. Next, add the whipped eggs, banana puree, and mix well with the mixer.
Step 7
Add 2/3 of the flour mixture to the banana mixture, stir, then add the sour cream, mixing well again. Next, add the remaining flour mixture, mixing thoroughly. Add the seeds from half of the vanilla pod. The resulting batter will be more liquid than traditional banana muffin batter made with wheat flour. Stir in the chopped pecans gently.
Step 8
I like to bake muffins in cupcake (muffin) molds. Grease silicone molds with vegetable oil. If using paper liners, no need to grease them beforehand. Fill the molds with batter up to 2/3 full.
Step 9
Bake for 20–22 minutes. Turn off the oven and leave the muffins for another 3–5 minutes.
Step 10
Remove from the oven. Cool to room temperature. They can be served warm or chilled. If you wish to top them with cream or drizzle with your favorite icing, reduce the amount of sugar in the batter by 10 g.
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