Banana bread is something I think everyone should learn to make. When I was a nanny for my niece and nephew, they learned math and measuring and procedure by making banana bread with me all the time. (Even though my niece is now 16, I still hear sweet 4-year old voice saying, “Aunt Maggie, do we have the right ‘gredients?”) After being diagnosed with Celiac Disease, I think banana bread was one of the first recipes I successfully converted to a gluten-free recipe. Now I have converted it one more time, into these gluten-free banana cinnamon chip muffins.
The basis for these gluten-free banana cinnamon chip muffins is the banana bread recipe I first snagged off the back of the Bob’s Red Mill All-Purpose Baking Flour. It was created by Carol Fenster, one of the forerunners of gluten-free baking and cookbook writing. Back then, I was brave and made one small change. I cut back on the 1/3 cup of oil her recipe called for, and replaced it with applesauce. (Like in my gluten-free applesauce bundt cake!) I remember the first time I made it for a Celiac Support group picnic. Everyone LOVED it!
So now I’ve made a few more adjustments to that original gluten-free banana bread recipe. In these Gluten-Free Banana Cinnamon Chip Muffins, I used Krusteaz gluten-free all-purpose flour, as they were generous enough to send me some. Their flour already has xanthan gum added to it, so I left if out of Carol’s original recipe. I also had leftover self-rising flour left from my Gluten-Free Mason Jar cakes, so I used that and left out the baking powder called for in the original recipe. (I’ve included the original guidelines in Carol’s recipe below if you just want to use straight all-purpose gluten-free flour.) Other than that, my gluten-free banana cinnamon chip muffins are pretty close to Carol’s original recipe.
However, the most obvious change in the recipe is the size and the additional mix-ins. I am ADDICTED to these Hershey’s Cinnamon Chips. I really appreciate that the bag is specifically labeled gluten-free, and the helpfulness of Hershey’s website on the issue. As for scaling bake the size for these gluten-free banana cinnamon chip muffins, I relied heavily on the expertise of King Arthur Flour. They have an excellent post on how to make muffins from a quick bread recipe. In addition, their article on “Boosting Banana Bread” was helpful as well. Feel free to adjust my gluten-free banana cinnamon chip muffins recipe with one of their tips. Let me know if you do and leave me a note in the comments!
Gluten-Free Banana Cinnamon Chip Muffins
Based on Carol Fenster’s “No Hassle Banana Bread” for Bob’s Red Mill
1/4 c. applesauce
1 tbsp + 1 tsp canola oil
2/3 c. brown sugar
2 large eggs
1 tsp vanilla
1 1/2 c. mashed RIPE bananas (about 3 bananas)
1 3/4 c. gluten-free self rising flour (recipe found in my Gluten-Free Mason Jar Cake post)
(1 3/4 c. gluten free all purpose flour + 2 tsp baking powder + 1/2 tsp salt)
* 1 tsp xanthan gum if your gluten-free flour blend doesn’t have it
1 1/4 tsp cinnamon
1 cup Hershey’s Cinnamon Chips (If you want to also use nuts, do 1/2 cup of chips and 1/2 cup of nuts.)
1. In a large bowl, blend wet ingredients. If your three bananas equal slightly less than 1 1/2 cups, make up the difference with applesauce.
2. Slowly add in dry ingredients in thirds. Blend well after each addition.
3. Mix in cinnamon chips or other preferred mixin(s). If mixing in multiple items, use no more than 1 cup total.
4. While batter rests, preheat oven to 375 degrees. Line standard muffin tin with silicone or paper muffin liners. My silicone liners were sturdy enough that I could place them on a cookie sheet.
5. Pour batter into muffin liners. King Arthur Flour suggests 83 grams (2.96 oz) per muffin. I used my 1 oz Pampered Chef scoop and did 2.5 oz of batter per muffin.
6. Bake the gluten-free banana cinnamon chip muffins for 23-28 minutes. I believe I baked mine closer to 25 minutes.
7. Allow to cool and then devour!
Although Krusteaz gave me their gluten-free flour for free, I was not otherwise compensated for my post. All thoughts and opinions are my own.