I have a love hate relationship with gluten free baking. I love the challenge and the accomplishment you feel when you finally create something worth eating. But, the challenge getting there is hair pulling, wall punching, top of your lungs screaming annoying! It’s an annoying that it past the point of crying and straight into obsessive hysteria. Really. For two entire days all I did was bake cookies, cupcakes and muffins determined to find the hidden secret in each recipe. Ben almost commited me to a looney bin. I just couldn’t let it go.
But I’ll have to say, once you finally hit a homerun, it makes all the failure worth it. You feel on top of the world…like you could conquer anything. And seeing the look on Braelyn’s face each time we add a new version of her past favorite cuisines to her “safe menu” is in one overused but perfectly accurate word…priceless.
This banana muffin far surpases any of those gluten free muffin mixes or gluten free all purpose flour blend muffin recipes out there. Instead of being wet and gritty or oppositely crumbly and dry, these muffins have a texture, flavor and density that a pleasant banana muffin should have.
I love making these mid sized muffins for on the go snacks for my kids. They are an easy fresh snack to cart around that are a much better option than any prepackaged goods out there. Plus they freeze well for later easy snacking. So get baking my gluten free fans!
Best Banana Muffins
Ingredients:
1/4 cup coconut flour
1/2 cup brown rice flour
1/2 cup potato starch
3/4 cup sweet white sorghum flour
3/4 teaspoon xanthan gum
2 teaspoons baking soda
1 teaspoon salt
1/2 cup butter, room temperature
1 cup sugar
3 medium ripe bananas, mashed
2 eggs, beaten
1/2 cup milk (level, not domed over. I used 2%)
Directions:
1. Preheat oven to 350 degrees. Line muffin tins with paper liners. Sift all flours, potato starch, xanthan gum, baking soda and salt together. Set aside.
2. In a stand mixer cream together butter and sugar. Add eggs and combine. Add half of the dry ingredients and mix until just combined. Add milk and slowly mix. Add remaining dry ingredients until just combined. Stir in mashed bananas until incorporated into batter.
3. Fill muffin tins with batter until 2/3 full. Bake at 350 for 18-22 minutes, rotating after about 18 minutes. If tops are overly browning you can lay a sheet of foil over the tops for the last few minutes. Muffins should be stiff and spring back at the touch of your finger when done. Make sure to not underbake or muffins will be wet in the center.
Makes about 20 regular sized muffins 
- ¼ cup coconut flour
- ½ cup brown rice flour
- ½ cup potato starch
- ¾ cup sweet white sorghum flour
- ¾ teaspoon xanthan gum
- 2 teaspoons baking soda
- 1 teaspoon salt
- ½ cup butter, room temperature
- 1 cup sugar
- 3 medium ripe bananas, mashed
- 2 eggs, beaten
- ½ cup milk (level, not domed over)
- Preheat oven to 350 degrees. Line muffin tins with paper liners. Sift all flours, potato starch, xanthan gum, baking soda and salt together. Set aside.
- In a stand mixer cream together butter and sugar. Add eggs and combine. Add half of the dry ingredients and mix until just combined. Add milk and slowly mix. Add remaining dry ingredients until just combined. Stir in mashed bananas until incorporated into batter.
- Fill muffin tins with batter until ⅔ full. Bake at 350 for 18-22 minutes, rotating after 18 minutes. If tops are overly browning you can lay a sheet of foil over the tops for the last few minutes. Muffins should be stiff and spring back at the touch of your finger when done. Make sure to not underbake or muffins will be wet in the center.
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