When ever I have left over, very ripe bananas on hand, I always make my favourite muffin recipe. It’s so easy and quick, the best part is that it uses up 4 bananas which would be otherwise useless. It’s what makes these muffins so moist. However the recipe I’ve been using, called for white spelt flour, which is not gluten-free but was never a problem for me until I did some more digging for my own well being.
Recently I’ve been doing a little more research and talking to people about gluten and its effects on the body. Though I’ve never been diagnosed with a gluten allergy (but I have been diagnosed with a wheat intolerance) I do however suffer from anxiety. What I didn’t know if that gluten, in people with sensitivities, can have an effect on the nervous system and contribute to depression and anxiety. Although this is hard to prove and everyone is different I decided to eliminate (do my best anyway) all gluten from my diet for at least a couple of months as an experiment. As a result, I’ve been revising some of my favourite recipes to make them gluten-free. There are many gluten-free flour blends out there, and I still have a lot to learn. A great source of info is this blog called Gluten-Free on a Shoestring which is a fountain of knowledge and recipes, though the GF flour brands listed there are not available in my neck of the woods I had to do some of my own experimentation.
If you’re wondering about my progress, it’s not bad, though my anxiety can rear its head at any time, I did find some relief by going completely (ok almost) GF. I’ve been doing more breathing exercises as well, yoga and meditation, to help with the anxiety. I think there is no one thing that will make everything all better, I think it’s a matter of finding your combination of what works for you and sticking with it.
So without further delay, here is this super moist, not too sweet, delicious GF banana muffin recipe.
What you’ll need:
4 bananas, mashed
1/3 cup organic cane sugar
1 slightly beaten egg
3 tbsp melted butter
3 tbsp melted coconut oil
1 tsp baking soda
1 tsp Gluten-free baking powder
1/2 teaspoon salt
1 1/4 cups Bob’s Red Mill all Purpose Gluten-Free Flour
1 tsp Xanthan gum
1/4 cup chopped almonds, walnuts or chocolate chips (optional)
What to do:
1. Mix the mashed banana, sugar, egg, butter and coconut oil together. Set aside.
2. In a separate bowl, mix together baking soda, baking powder, salt, flour and xanthan gum.
3. Mix wet and dry ingredients all together. Add walnuts or any other optional ingredients if desired. Pour into greased muffin tins or paper muffin cups.
4. Bake in 350°F oven for approximately 20 minutes.
And Voila. Super easy and super delicious.