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  • Silka Burgoyne
    Silka Burgoyne

    Gluten-Free Banana Pecans Muffin (Banana Nut Bread Option)

    Reviewed and edited by a celiac disease expert.

    Preparation time: 15 minutes.

    Bake time for muffins: 20 - 24 minutes

    Bake time for bread: 1 hr - 1 hr 10 minutes

    Makes 2 dozen muffins or 1 loaf of banana bread

    Note: When using the same batter for banana bread, the top does get bread brown quite easily; however, it is extremely moist inside.

    Gluten-Free Banana Pecans MuffinIngredients:

    • ½ cup (1 stick) unsalted butter, at room temperature or 1/2 cup of oil
    • 2/3 cup of granulated sugar
    • 2 large eggs*
    • 1 ½ cup of Silkie flour mix (1/3 cup each of brown rice flour, white rice flour, tapioca flour, ¼ cup each of  corn starch, 1/8 cup each of sorghum flour and potato starch)
    • 1 ½ teaspoon of baking soda
    • 1 ½ teaspoon of baking powder
    • ½ teaspoon of kosher salt
    • ½ cup of sour cream
    • 1 teaspoon of gluten-free vanilla extract
    • 1 cup of mashed rip bananas (3 medium size)
    • ½ cup of chopped pecans or walnuts
    • Cinnamon sugar (optional)

    Directions:

    1. Preheat oven to 375, for muffins, apply paper liner or spray oil to the muffins tin; for bread, use butter or oil spray to gease a 9 x 5 x 3 inch loaf pan; set aside.
    2. In an electric mixer, cream butter or oil, and sugar until light and fluffy. Add eggs one at a time and beat to blend.
    3. In a medium bowl, whisk together silkie flour mix, baking soda, baking powder and salt.
    4. Add to the butter mixture and mix until the ingredients combined.
    5. Add bananas, sour cream, and vanilla; mix to combine. Stir in nuts.
    6. For Muffin, fill each muffins tin abut 2/3 full and sprinkle some cinnamon sugar on top of the batter. Bake the muffin until golden brown on top. It should take about 20 - 24 minutes depending on the oven.
    7. For bread, pour the batter and fill the prepared loaf pan. Bake the bread for 1 hrs to 1 hr 10 mins until the bread is cooked. Note: the bread does get brown easily, so cover the top with foil after 20 mins of baking.
    8. Let the muffins and bread rest for 10 minutes before transferring them to a rack to cool.

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    This recipe works with Arrowhead mills gluten free all purpose baking mix. I simplified by mixing all the wet ingredients together and all the dry ingredients together separately and then just mixing dry and wet together right before popping them into the oven. I also substituted whole yogurt (1 cup + 1 tsp baking soda) for the sour cream and cut out the sugar and nuts altogether because I was baking for a baby. Added a couple tablespoons of honey instead. My version is not very sweet, but if you add a couple more extra ripe bananas, it tastes okay for a baby.

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    I think this has great texture and taste. I don't care for that "funny" gluten-free taste you get with some other flour mixes. The texture is fluffy without being elastic like X. gum gives. I have tried using the Silkie mix with oat flour, since we are not true celiacs and tolernate traces of wheat. The Silkie mix w/ oat flour made GREAT Swedish Pancakes, which are basically crepes. I'm sure the true Silkie Mix would be great too, for those of you who cannot have oats. Excellent Job Silka.

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    I was diagnosed with my gluten intolerance only recently and have been pretty reluctant to branch out and try my hand at baking again. This recipe was one of my first attempts at returning to my cooking passion and the muffins turned out FANTASTIC!

    When I made the cinnamon sugar, I also added some cloves and they taste great!

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  • About Me

    I am a mother of 3 younger children. Two of my children, Kimimae and Isaac have food allergies. Kimi has very severe allergy, she is allergic to dairy, egg, chicken, all nuts and all seafood. And my son, Isaac is allergic to all nuts. Recently, my husband has been diagnosed with celiac disease. I have recently just started a blog, http://silkiecook.blogspot.com to provide recipes for people living with allergy.

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