This is my second month posting for The Secret Recipe Club, helping out with a blog that didn’t have a recipe creator. (Later this month I will be sharing another recipe for my first assignment!)
But right now I’m sharing these Banana Muffins from Without Adornment. “Bean”, as she refers to herself, is the writer behind the blog and she shares tons and tons of recipes that are Gluten free, Dairy free, Egg free, Refined Sugar free and Soy free. Because I am none of those things this was a challenge for me.
I chose these Banana Muffins because I could take them on without buying things like brown rice flower and tapioca starch. Because I am not sure if it would get used again or go to waste, I didn’t really want to go out and buy them!
I started out with all of my ingredients:
Then adding them to my cupcake liners that I prepared ahead of time. I made some little ones for the kids. They are the perfect siza for them!
After baking I let cool for a few minutes, but I had kids eagerly awaiting banana muffins so I couldn’t wait too long!
They were super delicious and moist!
2 c. flour **
1/2 c. sugar
1 tsp. xanthan gum
1 tsp. baking powder
1 tsp. baking soda
2/3 tsp. salt
1/4 c. olive oil
1/4 tsp. lemon juice
4 ripe bananas
**For the gluten free version replace the 2 c. flour with 1 1/4 c brown rice flour, 1/4 c corn flour, 1/4 c. potato starch and 1/4 c. tapioca starch .
Add all ingredients except flour to mixing bowl and stir. Slowly whisk in flour until mixture is combined but it will still be lumpy. Bake on 325° for 18 minutes.
After making them I felt way more open to trying the “gluten free” version especially now that one of my nieces has had to change her diet to be gluten free. I really liked these muffins, and Without Adornment did a great job on them.