Gluten Free Banana Muffins
6 servings
30 minutes
Gluten-free banana muffins are a delicate and aromatic treat that combines health benefits and flavor. This recipe is inspired by modern culinary trends in healthy eating that exclude gluten. The muffins are airy thanks to whipped egg whites, while the added banana gives them natural sweetness and a velvety texture. The Jerusalem artichoke syrup adds a light caramel note, making the baked goods particularly appealing. These muffins are perfect for breakfast or a snack and can be served as a standalone dish or complemented with nuts and berries. It's important to use overripe bananas for maximum aroma and flavor richness. The European roots of this recipe intersect with the tradition of classic baking but become more accessible for people with gluten intolerance in its modern execution.
1
Mix softened butter with Jerusalem artichoke syrup, 2 yolks, and milk.
- Butter: 100 g
- Jerusalem artichoke syrup: 100 ml
- Chicken egg: 2 pieces
- Milk: 100 ml
2
Whip the egg whites to a stable foam.
3
Gently fold the egg whites into the bowl with butter, Jerusalem artichoke syrup, yolks, and milk.
- Chicken egg: 2 pieces
4
Add flour and vanilla. Mix everything well. The consistency of the dough should be similar to liquid sour cream.
- Gluten-free flour blend: 100 g
- Vanilla: to taste
5
Add baking soda. Mix.
- Baking soda reacted with acid: 1 teaspoon
6
Slice the banana into rounds about 1 cm thick. The banana should be overripe.
- Bananas: 1 piece
7
Place the batter in muffin molds and sink a piece of banana in the center.
- Gluten-free flour blend: 100 g
- Bananas: 1 piece
8
Place in a preheated oven at 180 degrees. Approximate baking time is 15-20 minutes.