#Banana crumb muffins light flour free
Use the right gluten free flour for banana muffinsįor my recipe, it's Better Batter classic gluten free flour blend (or my mock Better Batter recipe). Transfer the soft, thick batter to the wells of your prepared muffin tins, and you're ready to bake them to perfection! Next, peel and mash your 4 medium-size ripe bananas right at the last minute, then mix them into the rest of the muffin batter gently. You'll add those wet ingredients one on top of the other in the well. Then, add the butter, eggs, buttermilk, vanilla and mashed bananas. Take a spoon and create a well in the center so that the wet ingredients don't just sit on top when they're added. Instead, simply place the dry and granulated ingredients (flours, xanthan gum, baking powder, baking soda, salt and granulated sugar) in a large bowl. You'll still end up with the best banana muffins you've ever had. There's no need for you to mix the wet ingredients separately, first. That allows you to add the wet ingredients one at a time into the dry ingredients. That's part of the reason that it specifies butter that's been melted and cooled, rather than at room temperature. Adding bananas or blueberries just changes the moisture balance a ton. Recipes like this for banana muffins or a gf blueberry muffin recipe are different, and need their own special recipe. It can easily handle mix-ins that don't add extra moisture, like raisins and chocolate chips-or even a crumble topping (the best!).
When I shared my recipe for easy mix-in gluten free muffins, we talked about how that's the perfect “plain” muffin recipe. Tips for baking gluten free banana muffins
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