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  • Scott Adams
    Scott Adams

    Banana or Pumpkin Muffins (Gluten-Free)

    Reviewed and edited by a celiac disease expert.

    This recipe comes to us from Belinda Meeker.

    Ingredients:
    3 medium ripe Banana's smashed or 9 ounces of pumpkin
    1/3 maple syrup
    1 teaspoon gluten-free vanilla (I use Frontier Alcohol-Free from Fair trade)

    Directions:
    Mix together and set aside.

    Toppings- 1 cup sugar and 2 teaspoons cinnamon. Mix together and set aside (place into shaker like salt or recycled pumpkin spice container).

    Muffin Mix Ingredients:
    2 cups gluten-free flour
    1 teaspoon xanthan
    1 cup packed brown sugar
    1 teaspoon baking soda
    ½ teaspoon salt
    1 teaspoon pumpkin spice
    2 table spoons buttermilk powder
    2 eggs beaten
    1/3 cup vegetable oil
    ½ cup water

    Directions:
    Combine all dry ingredients into a mixing bowl, make a well in the middle and add the wet, stir with a mixing spoon softly until combined--don't stir just blend. Gently fold in bananas or pumpkin mixture with a knife until blended, then let rest for 7-10 minutes and fill foil cupcake papers and place on a cookie sheet (makes 13-15 muffins). Top with topping mixture and bake at 375F degrees for 10- 15 minutes or until done. Place on wire rack until cool.


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    I modified this recipe & my husband said they are the best muffins he's had! Reduce brown sugar to 1/2 cup; substitute mashed, cooked sweet potatoes for 2 of the bananas; added 1/2 cup broken pecans

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    Best gluten-free muffins I have made so far. I made banana and added 1 cup toasted chopped walnuts and 1/4 C flax seed. Very, very moist. They freeze well if you don't eat them quickly. Family loves them.

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    This is really an awesome gluten free muffin! I made the pumpkin muffin version. To make the flour, I combined 1 1/4 cups of sorghum flour, 1/2 cup sweet rice flour, and 1/4 cup millet flour. I would highly recommend this.

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  • About Me

    Celiac.com's Founder and CEO, Scott was diagnosed with celiac disease  in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. Scott launched the site that later became Celiac.com in 1995 "To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives."  In 1998 he founded The Gluten-Free Mall which he sold in 2014. He is co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.

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