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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.

    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)

    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

    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 made these muffins today and they were really good. This was the first homemade gluten free thing I have baked. i used pumpkin and added a cup of mini choc chips (just in case something needed to be masked). I didn't have foil liners. I made12 muffins with paper liners in a muffin pan and 9 mini muffins (no liners). My friend couldn't even tell they were gluten free.

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    I substituted 1 cup of buckwheat flour, golden syrup for maple, soy milk for water; omitted xanthum and buttermilk powder; only used half cup brown sugar...

    they are remarkably light and yummy! thanks, printing this one (with my changes!)

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    They tasted REALLY gooey and sticky. I had to cook them for about 25 min. When I took them out of the oven, they sank. Majorly. However, the flavor was REALLY good! Anyone have any suggestions?

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    Made these for a co-worker who eats gluten free...she highly rated them, said she wouldn't have known they were gluten free if I hadn't told her. I didn't use the water and buttermilk powder, subbed milk for those, and added 1 tsp. of baking powder for extra leavening, and reduced the brown sugar by 1/2 as per another reviewer. Made the pumpkin version, and added dried cranberries for a little something extra.

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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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