Gluten-Free Banana Muffins (Baking Mix)

Ingredients to make Gluten Free Banana Nut Muffins

Ingredients

• GF Muffin Mix, spices, brown sugar
• WET: oil, eggs, buttermilk, bananas, vanilla
• MIX-INS: nuts (optional)

Dietary Substitutions

Check out our Baking Resources: Dietary Substitutions to convert baking mix ingredients to dairy-free, vegan, wholesome, or allergen free.

Here are a few basic tips when converting conventional recipes into specialty baked goods.

• Shelf Life: Specialty baked goods tend to dry out faster and have a shorter shelf life than conventional baked goods. Store in an airtight container on counter for 1 – 2 days. For longer storage, freeze up to 6 months. Avoid refrigerating, as it can dry out baked goods.
• Let Batter Rest: Alternate flours can be dense or slightly gritty compared to white flour, so be sure to let the batter rest at least 15 minutes or overnight in the refrigerator before baking. This allows the flour to fully hydrate and produce a lighter, tender crumb.
• Oven Temperature: Alternative flours are delicate and tend to brown faster before the center is cooked through. Reduce oven to 325° and bake “low and slow,” adding a few extra minutes of bake time if needed.

Gluten-Free Banana Nut Muffins (GF Muffin Mix)

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Cuisine: American

Keyword: #breakfast

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Ingredients

DRY INGREDIENTS

• Gluten-Free Muffin Baking Mix
• 1 T. brown sugar
• 1 tsp. cinnamon
• ½ tsp. nutmeg
• ¼ tsp. clove

WET INGREDIENTS

• 1 c. mashed banana
• ⅓ c. oil
• 1 egg
• ¼ c. buttermilk or milk
• 1 ½ tsp. vanilla

MIX-INS

• ½ c. nuts optional

Instructions

PREP

• Line muffin pan with muffin liners, or spray with non-stick spray.

MAKE BATTER

• Pour GF Muffin Baking Mix into bowl or mixer.
• Add dry ingredients. Add wet ingredients and mix until combined.
• Let batter rest 15 minutes and then mix again to help hydrate gluten-free flour.
• Scoop batter into muffin liners ¾ full. Sprinkle with course sanding sugar.

BAKE

• Bake at 350° for 20-25 minutes. (oven time may vary). Let cool and store in air-tight container.

Notes

If time allows, let the muffin batter rest! Hydrating gluten-free flour is an important step in gluten-free baking to eliminate grittiness. You can make the batter ahead of time and keep in the refrigerator for a few days to just bake up a few at a time.

Storage: Gluten-free baked goods do not have the same shelf-life as conventional baked goods. Store in airtight container on counter 1-2 days, refrigerate 3-5 days, or seal in plastic and place in freezer safe container for up to 6 months. When freezing, allow to come to room temperature before opening the container.

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Gluten Free Baking Mix Recipes

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For the past 12+ years, I have owned an all-natural specialty bakery converting conventional recipes to gluten free, vegan, wholesome, etc. You can read more about my pro-baking here.

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