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

Preparation time: 15 minutes.

Bake time for muffins: 20 - 24 minutes

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

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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 GF 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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7 Responses:

 
Lisa
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
02 May 2011 8:16:53 AM PDT
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.

 
Metta
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
18 May 2011 10:09:44 AM PDT
I think this has great texture and taste. I don't care for that "funny" GF 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.

 
Georgeta
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
05 Feb 2012 9:21:34 AM PDT
Very, very good.

 
Heather
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
08 Apr 2012 1:41:53 PM PDT
Recently started to look for recipes for celiac diets and gluten free foods for my family. This recipes was DELICIOUS!! Thank you!!!

 
Margaret
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
23 Mar 2013 4:54:52 PM PDT
Very good muffins, with a feather-light texture! Thank you!

 
Cindy
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
06 Apr 2013 3:06:01 PM PDT
I love making gluten-free banana nut bread for breakfast and am now searching for muffin recipes of all kinds to try. I can't wait to try this one! Thank you! :)

 
Leah
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
01 Jun 2013 2:49:41 PM PDT
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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these sound like celiac reactions yes ... basically avoid anything that causes the reaction always and find your self a great natural practitioner and rebuild your body .. Rest vitamins digestive enzymes and very strict diet Good Luck

Hey guys im from the UK and this site is really helpful for me. I've been diagnosed with Coeliac disease (uk spelling) for 5 years now and I slowly became dairy intolerant, which makes sense and I live with this now... but now alcohol has turned on me. I don't drink often and I don't drink a lot (I used to in my uni years) but the reaction the next day (or same night) is horrific. I wondered if anyone else had this problem. I start with sweats and dizziness , then the stomach cramps cause chronic diarrhoea ... I then start to vomit until my body is empty .... this isn't the bad part. After my body is empty I go into a fit like state and cannot move walk talk or anything... the cold sweats start but I'm burning up. The stomach spasms are awful, I have to lie in bed flat with cold wet towels on my head and belly. I cannot speak or move for hours and feel so weak and unstable ..: this lasts all day and I can't eat or drink anything but I don't feel myself for three or four days. I avoid drinking but sometimes it's nice to go out and have some... am I alcohol intolerant??!! Does anyone else have this!? I obviously stick to gluten free drinks and have a very strict diet! Im a severe case! Thankyoy steph

I'm going to contact my primary Dr and see what his take is on this. I know I can't wait another 4 weeks to go to my gastroenterologist. Today marks day 23 of diarrhea. Since switching back to Imodium it has gotten worse. I think that the other 2 medications, even though I couldn't tolerate them and they didn't stop the diarrhea, at least slowed it down a little. If my primary has no clue, then I am definitely contacting U of C. The only thing stopping me is that they are out of network for my insurance plan so it would be more costly.

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Haha todays cheat day and I cant decide if i want pizza or mac and cheese lmao oh the struggle.