Love banana bread, but need portion control? Try these Gluten Free Banana Cinnamon Chip Muffins. The addition of Hershey’s Cinnamon Chips boosts the taste from “yum” to “OUTSTANDING!”
Everyone Should Learn to Bake
I think everyone should learn to make banana bread. 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. My niece is now old enough to drive a car. However, I still hear sweet 4-year old voice saying, “Aunt Maggie, do we have the right ‘gredients?
The basis for these gluten free banana cinnamon chip muffins is Carol Fenster’s “No Hassle Banana Bread.” I snagged it off the back of the Bob’s Red Mill All-Purpose Baking Flour. 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!
Gluten Free Banana Bread – Improved
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. They generously sent me some of their products. Their flour already has xanthan gum added to it. Therefore, 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 stick pretty close to Carol’s original recipe.
How To Turn Any Quick Bread Into Muffins
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. They are available at Walmart.
As for scaling back 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!
- 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 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.)
- In a medium bowl, blend wet ingredients. If your three bananas equal slightly less than 1 1/2 cups, make up the difference with applesauce.
- In a large bowl, combine dry ingredients (flour, baking powder, etc.) and baking chips (+nuts if using.)
- Slowly add wet ingredients to dry ingredients. Mix until just moistened.
- While the batter rests, preheat the 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.
- Pour batter into muffin liners.I suggest using a 3 tbsp scoop.
- Bake the gluten-free banana cinnamon chip muffins for 23-28 minutes. I believe I baked mine closer to 25 minutes.
- 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. This post does contain Amazon affiliate links. I make a commission through purchases made with those links. However, it does not impact your cost.**