I’ve been having a love affair with banana nut anything since I first tasted a to-die-for banana pistachio muffin in College. After several attempts at a gluten free version (many of which had sad endings in the compost bin) I have found one I will stick with – they are moist, perfectly sweet and pretty high on the healthy spectrum. This was adapted from Blissfully Delicious. She credits Tyler Florence for the idea of creaming the bananas. I have to say I think this may be the key.
I used a combination of GF All purpose flour with xantham gum and almond flour. Next time I think I will try substituting ground flax seed as a more nutritious alternative to xantham gum.
Yields 12 large plus 12 mini or 16 large muffins
Preheat oven to 375 degrees F and lightly butter muffin tins.
1 cup of your favourite GF All purpose flour
1 cup almond flour
3/4 teaspoon xantham gum
1 1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups over ripe bananas
1/2 cup brown sugar
1/4 cup agave nectar
3/4 cup butter
1 1/2 teaspoon vanilla extract
1/2 of your favourite nuts (I used pecans)
1/2 teaspoon almond extract
1/2 teaspoon coconut extract
Bring the eggs and butter to room temperature.
Sift your flour so there are no large chunks. You may find the almond flour will have small seed size bits that can’t be sifted. Throw them into the sifted flour at the end.
Combine the flour, baking soda, and salt.
Mash 1/2 of the bananas with a fork leaving some small chunks.
Cream the remaining bananas and sugar with an electric mixer.
Add the butter, eggs, and vanilla and continue to mix until all ingredients are blended.
Mix the dry ingredients into the wet being sure not to overwork the batter.
Fold in the nuts and the mashed bananas.
Spoon the batter into the muffin tins to about 3/4 full.
Bake until a knife comes out clean, about 30-minutes for large or 25-minutes for mini. Let stand for 10 minutes before turning the muffins out onto a cooling rack.
You may find the muffins are very gooey until they come to room temperature.