Gluten-Free Banana Nut Muffins
Taking a 1960's vintage inspired recipe for Banana Muffins from "America Cooks" cookbook and baking it modern...
These 1960’s inspired Gluten-Free Vintage Banana Nut Muffins are tender, moist and loaded with bananas, warm spices and nutty texture. My vintage inspiration came from one of my favorite cookbooks, “America Cooks, The General Federation of Women’s Clubs” from 1967. It is an eclectic collection of recipes from women’s service organizations around the United States. The General Federation of Women’s Clubs (GFWC), founded in 1890, seeks to better the community through volunteer efforts and is still active today.
I’ve taken this late 1960’s recipe and baked it modern:
- converted them to gluten-free, using handcrafted Vintage Baked Modern Gluten Free Muffin & Donut Baking Mix
- Added warm spice with cinnamon, nutmeg, and vanilla
- Used butter and oil instead of shortening
- Added nuts for added texture and flavor
Each baking mix is handcrafted with our own proprietary gluten-free flour that yields an unexpectedly light and tender bake and come with simple, easy-to-follow instructions.This simple, gluten-free baking mix is so versatile, it can also make banana bread or baked donuts. All of our gluten-free baking mix products are all-natural, wheat, dairy, nut, and preservative free and made in the USA.
How to make Gluten Free Banana Nut Muffins:
BAKER'S TIPS:
Use brown-speckled bananas:
When making baked goods that call for banana, use only brown-speckled bananas instead of green, unripe ones. Bananas develop more natural sugar as they ripe and making them sweeter. Soft brown bananas also keep your bake moist. If your bananas are not ready to use, simply slow roast them in a 300 degree oven for 30 minutes until they are black outside and soft inside.
use butter and oil instead of shortening:
I’ve modified the original recipe by using a combination of butter and oil instead of shortening, which has a waxy texture and lack of flavor. Shortening was used in many recipes of the early 20th century because it was readily available, cheaper and shelf-stable. Butter provides flavor while using oil makes make for a tender, moist crumb. Remember when baking, to always use a mild oil such as canola or ‘extra light’ extra virgin olive oil so that it doesn’t overpower your baked good.
use buttermilk for a tender crumb:
For a light tender crumb, use buttermilk or heavy cream. If you don’t have buttermilk on hand, make it yourself by adding 1 T. of white vinegar into a liquid measuring cup and then fill it with milk or cream to the 1 c. line (whole milk is best).
muffin pan:
Aluminum muffin pans are best since they conduct even heat. I prefer to use vintage muffin pans or modern NordicWare. Spray the muffin pan lightly with canola spray before adding liners to prevent the muffins from sticking.
Here are some more simple gluten free recipes using Vintage Baked Modern gluten free baking mix:
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