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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)

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    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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    Guest Betty Eckard

    Posted

    This is the best recipe I have found 3 cheers to Melinda for giving specific instructions. Love them!!

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    Guest Helen

    Posted

    This was a delicious recipe. a little heavy and gooey but the sweetness made that ok.

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    Guest Michelle

    Posted

    Looks yummy!!

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    Guest mary jane

    Posted

    Mmm! I used bananas and mixed in some dried cranberries and chocolate chips (about 1/4 cup each)... very good!!!

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    Guest Lynne Marie

    Posted

    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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    Guest Laurie

    Posted

    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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    Guest ModestlyCanada

    Posted

    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.

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    Guest Julie

    Posted

    The best I've ever had! Easily adaptable for egg and dairy allergies as well. Thanks!

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    Guest Julie

    Posted

    The best I've ever had!

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    Guest Robin

    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!

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    Guest Rich

    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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    Guest Jamie

    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?

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  • About Me

    Scott Adams

    Scott Adams 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. In 1995 he launched the site that later became Celiac.com to help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives.  He is co-author of the book Cereal Killers, and founder and publisher of the (formerly paper) newsletter Journal of Gluten Sensitivity. In 1998 he founded The Gluten-Free Mall which he sold in 2014. Celiac.com does not sell any products, and is 100% advertiser supported.


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