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Banana or Pumpkin Muffins (Gluten-Free)

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 GF vanilla (I use Frontier Alcohol-Free from Fair trade)

Directions:
Mix together and set aside.

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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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19 Responses:

 
Betty Eckard
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
18 May 2008 2:21:58 PM PDT
This is the best recipe I have found 3 cheers to Melinda for giving specific instructions. Love them!!

 
Helen
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
23 May 2008 11:20:11 AM PDT
This was a delicious recipe. a little heavy and gooey but the sweetness made that ok.

 
Michelle
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
31 Aug 2008 5:35:48 PM PDT
Looks yummy!!

 
mary jane
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
20 Oct 2008 9:39:36 PM PDT
Mmm! I used bananas and mixed in some dried cranberries and chocolate chips (about 1/4 cup each)... very good!!!

 
Lynne Marie
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
23 Jan 2009 9:04:16 AM PDT
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

 
Laurie
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
09 May 2009 7:39:09 AM PDT
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.

 
ModestlyCanada
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
21 May 2009 10:57:32 AM PDT
Very good, I used pumpkin from a can. The cooking time is way off mine took about 20-25 minutes. Would defiantly make these again.

 
Julie
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
24 Jul 2009 2:54:28 PM PDT
The best I've ever had! Easily adaptable for egg and dairy allergies as well. Thanks!

 
Julie
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said this on
24 Jul 2009 2:55:25 PM PDT
The best I've ever had!

 
Robin
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said this on
19 Sep 2009 7:08:25 AM PDT
This is THE best gluten-free muffin I have ever had. I made the banana version and this week I am going to make pumpkin. I mean really - so amazingly good. YOU MUST MAKE THEM!

 
Rich
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
24 Aug 2010 10:23:06 AM PDT
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.

 
Jamie
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said this on
30 Aug 2010 4:17:34 PM PDT
Can I just ask, maybe I'm missing it....I'd love to make these, but 1/3 WHAT of maple syrup??? 1/3 cup?

 
Angela
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
30 Mar 2011 3:32:37 PM PDT
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.

 
Lance
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
13 Jun 2011 7:35:10 PM PDT
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!)

 
Gena
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said this on
26 Sep 2011 3:16:23 PM PDT
I made these muffins for a very picky 5 year old boy. He LOVES them! I actually have to limit the number of his daily muffins...never had to do that before.

 
Michelley
Rating: ratingfullratingfullratingfullratingemptyratingempty Unrated
said this on
04 Jul 2012 10:45:41 PM PDT
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?

 
Michelley
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
04 Jul 2012 10:54:41 PM PDT
Sorry! Gave the wrong e-mail address!

 
Beverlee
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
03 Oct 2013 10:47:14 AM PDT
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.

 
Taylor
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said this on
21 Jan 2014 6:14:04 PM PDT
Best...ever. Instead of buttermilk powder I used a cup of apple sauce and slightly increased the flour. They were remarkable.




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