Gluten Free Nut Banana Muffins
8 servings
45 minutes
Gluten-free nut-banana muffins are a delicate blend of fragrant banana, creamy butter, and pecans, creating a rich flavor with light caramel notes. Using rice and flax flour makes them airy and soft, while the absence of gluten makes them suitable for those with food intolerances. This recipe embodies health-consciousness without compromising on taste. They can be enjoyed as a standalone dessert or decorated with cream or glaze for a personal touch. Inspired by the idea of making baking accessible to everyone, these muffins pair perfectly with a cup of fragrant tea or coffee, turning an ordinary day into a cozy moment of enjoyment.
1
Preheat the oven to 180 degrees.
2
Chop the pecans coarsely (can be replaced with walnuts).
- Pecan: 0.5 glass
3
Separate the egg white from the yolk. Whip the egg white into a foam, add the egg, and whip again.
- Egg white: 1 piece
- Chicken egg: 1 piece
4
In a separate bowl, mix rice flour, brown rice flour (you can grind brown rice in a coffee grinder or food processor), flaxseed flour (if not available, you can grind flax seeds, which are much easier to find in health food stores), corn and potato starch, dry milk, salt, baking soda, and baking powder. I also use red rice flour instead of brown, which is very easy to make yourself: grind red rice in a coffee grinder to a powder. Set the mixture aside.
- Rice flour: 100 g
- Brown rice flour: 35 g
- Flaxseed flour: 7 g
- Cornstarch: 38 g
- Potato starch: 7 g
- Skim milk powder: 30 g
- Salt: pinch
- Soda: 1 teaspoon
- Baking powder: 0.5 teaspoon
5
1 large banana (150 g) is sprinkled with lemon juice. Mash in a separate bowl until pureed.
- Bananas: 1 piece
- Lemon juice: 1 tablespoon
6
In a bowl, beat the butter with a mixer until soft, add 2 types of sugar: brown and granulated. Then add the beaten eggs, banana puree, and mix well with the mixer.
- Butter: 50 g
- Cane sugar: 40 g
- Sugar: 60 g
7
Add 2/3 of the flour mixture to the banana mixture, stir, then add sour cream and mix well again. Next, add the remaining flour mixture and mix well. Add seeds from half a vanilla pod. The resulting dough will be more liquid than the banana cake dough made with wheat flour. Add chopped pecans and mix lightly.
- Sour cream 20%: 60 g
- Vanilla pod: 1 piece
- Pecan: 0.5 glass
8
I like to bake cupcakes in cupcake (muffin) molds. Grease silicone molds with vegetable oil. If you use paper molds, there's no need to grease them beforehand. Fill the molds with batter up to 2/3.
9
Bake for 20–22 minutes. Turn off the oven and leave the muffins for another 3–5 minutes.
10
Remove from the oven and cool to room temperature. It can be served warm or chilled. If you want to decorate with cream or drizzle with your favorite icing, reduce the sugar in the dough by 10 g.