Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×
  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.




  • Celiac.com Sponsor (A1):



    Celiac.com Sponsor (A1-M):


  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate
  • Record is Archived

    This article is now archived and is closed to further replies.

    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)

    Celiac.com Sponsor (A12):
    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.



    User Feedback

    Recommended Comments



    Guest Betty Eckard

    Posted

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

    Link to comment
    Share on other sites
    Guest Helen

    Posted

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

    Link to comment
    Share on other sites
    Guest Michelle

    Posted

    Looks yummy!!

    Link to comment
    Share on other sites
    Guest mary jane

    Posted

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

    Link to comment
    Share on other sites
    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

    Link to comment
    Share on other sites
    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.

    Link to comment
    Share on other sites
    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.

    Link to comment
    Share on other sites
    Guest Julie

    Posted

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

    Link to comment
    Share on other sites
    Guest Julie

    Posted

    The best I've ever had!

    Link to comment
    Share on other sites
    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!

    Link to comment
    Share on other sites
    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.

    Link to comment
    Share on other sites
    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?

    Link to comment
    Share on other sites



    Guest
    This is now closed for further comments

  • Get Celiac.com Updates:
    Support Celiac.com:
    Donate
  • 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.


  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17-M):




  • Related Articles

    Scott Adams
    This recipe comes to us from Mary Guerriero.
    1 cup brown rice flour
    ½ cup potato starch flour
    ½ cup tapioca flour
    2 teaspoon xanthan gum
    2 ½ teaspoon Baking powder
    1 teaspoon cinnamon
    ½ teaspoon nutmeg
    ¼ teaspoon cloves
    ½ teaspoon Salt
    1/3 cup sugar + 1 T
    2 eggs (lightly beaten)
    ¼ cup oil
    2 jars (4 oz each) baby food strained carrots
    ½ cup orange juice
    ¾ - 1 cup raisins
    Line muffin tins with paper. Stir together dry ingredients. Make a well in center of mixture and add applesauce, eggs, oil, milk and vanilla. Stir together just until ingredients are moistened. Gently fold in raisins. Bake at 400 degrees for 25 minutes. Makes 12 muffins.


    Scott Adams
    Sift together and mix well:
    ¾ cup soy flour
    ½ teaspoon cinnamon
    ¾ cup potato starch
    ½ teaspoon ginger
    1 teaspoon baking soda
    Beat in mixing bowl:
    ¼ cup sugar
    ¼ cup melted or soft margarine
    ½ cup molasses
    1 well beaten egg
    Add sifted dry ingredients. Stir and add ¼ cup hot water. Then mix well. Pour into well-greased muffin tins. Bake 20 to 25 minutes at 350F. Makes light, old-fashioned ginger bread.


    Scott Adams
    1-2/3 cups Open Original Shared Link
    1-1/3 cups granulated sugar
    1 tablespoon gluten-free pumpkin pie spice
    ¾ teaspoon baking soda
    ¼ teaspoon salt
    1 teaspoon xanthan gum
    1-1/3 eggs, slightly beaten (beat 2 eggs in a measuring cup; throw away 1/3 of it)
    2/3 cup canned pumpkin puree (not pumpkin pie filling)
    1/3 cup vegetable oil
    1/3 cup milk
    1 large apple, peeled, cored, and chopped ¼ (about 1-1/3 cup)
    Preheat to 350F. Insert liners in 12 muffin cups. Combine flour, sugar, and next 4 ingredients in a large bowl. Fluff with a fork until well blended. In a smaller bowl, combine egg, pumpkin, oil, and milk. Add pumpkin mixture to flour mixture and mix with a fork just until uniformly moistened. Fold in apple and divide into muffin cups. Add st...


    Jules Shepard
    A delightful, healthy muffin that perfectly complements breakfast or tea time with just the right amount of spice.
    Ingredients:
    1/3 cup granulated cane sugar
    4 Tbs. butter or non-dairy alternative (I used Earth Balance Buttery Sticks)
    2 eggs
    3 Tbs. agave nectar or 4 Tbs. honey
    ½ cup apple butter, pumpkin butter or “natural” applesauce (e.g. no sugar added)
    1 cup Jules Gluten Free All Purpose Flour
    ½ cup almond meal or brown rice flour
    2 Tbs. flax seed meal (optional)
    2 Tbs. mesquite flour or unsweetened cocoa
    ½ cup certified gluten-free oats (I've used Lara's Cream Hill Estates or Gluten-Free Oats)
    2 tsp. gluten-free baking powder
    ½ tsp. baking soda
    ½ cup chai tea latte concentrate (I use Oregon Chai) or steep 3 chai tea bags in ½ cup ve...


  • Recent Activity

    1. - RMJ replied to matts's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      15

      Potential diagnosis

    2. - cristiana replied to matts's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      15

      Potential diagnosis

    3. - matts replied to matts's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      15

      Potential diagnosis

    4. - Scott Adams replied to HannahF's topic in Coping with Celiac Disease
      2

      Oatmilk and oats

    5. - Scott Adams replied to Allias's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      2

      calcium malabsorption that does not resolve with supplementation


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      125,161
    • Most Online (within 30 mins)
      7,748

    Tiff0511
    Newest Member
    Tiff0511
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      120.8k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Popular Now

    • matts
      15
    • cjjones5969
      8
    • BadHobit
      11
    • Vickey Matteson
      5
  • Popular Articles

    • Scott Adams
    • Scott Adams
    • Scott Adams
    • Scott Adams
    • Scott Adams
  • Upcoming Events

×
×
  • Create New...