Banana Crunch Muffins. I didn't try the muffin but could tell from the smell it was good.
Recently, I started my son on a gluten-free diet. Of course, I had incredible "mommy guilt" when I told him he couldn't have the muffin so I needed to figure out a way to make a version for him. With a few easy adjustments, it was straight forward. The sugar content was high for me so I made some other adjustments.
Even after cutting back the sugar, wow, these are sweet. But, I look at them as a treat, not something for everyday. The sugar could probably be cut even more, especially if the granola that's used is on the sweeter side. This would probably make an excellent banana cake as well; just lower the temp by 25 degrees and cook about 40 minutes. Enjoy!
Gluten-Free Banana Crunch Muffins (based on a recipe by Ina Garten)
3 cups gluten-free flour blend
1 1/2 tsp xanthan gum
2/3 cup white organic sugar
2/3 cup brown or raw sugar
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 stick (4 oz) unsalted butter, melted and cooled (or you can use all butter or all oil)
1/2 c coconut oil, melted and cooled
2 large cage free eggs
3/4 cup milk
2 teaspoons pure vanilla extract
1 cup mashed ripe bananas (2-3 bananas)
1 cup medium-diced ripe bananas (1-2 bananas)
1 cup chopped walnuts
1 cup gluten-free granola
1 cup unsweetened shredded coconut
1. Preheat the oven to 350 degrees F. Prepare 18-20 muffin tins.
2. In the bowl of a stand-up mixer fitted with a paddle attachment, mix the flour, xanthan gum, sugars, baking powder, baking soda, and salt with a whisk. Add the melted butter and coconut oil and mix for 1 minute. Combine the eggs, milk, vanilla, and mashed bananas, and add them to the flour-and-butter mixture. Scrape the bowl and blend well until the mixture comes together.
3. On low, mix in the diced bananas, walnuts, granola, and coconut into the batter. Spoon or scoop the batter into muffin tins, about 2/3 full.
4. Bake for 25 to 30 minutes, or until the tops are brown and a toothpick comes out clean. Cool slightly, remove from the pan, and serve.