Gluten Free Banana Crunch Muffin recipe

Originally posted September 15, 2010

In case you don’t know, I love the Food Network. I’ve been a fan for years. One of my favorite chefs is Ina Garten, The Barefoot Contessa. Someone recently passed along her recipe for Banana Crunch Muffins. I didn’t try the muffin but could tell from the smell it was good.

Recently, I started my son on a gluten-free diet. Of course, I had incredible “mommy guilt” when I told him he couldn’t have the muffin so I needed to figure out a way to make a version for him. With a few easy adjustments, it was straight forward. The sugar content was high for me so I made some other adjustments.

Even after cutting back the sugar, wow, these are sweet. But, I look at them as a treat, not something for everyday. The sugar could probably be cut even more, especially if the granola that’s used is on the sweeter side. This would probably make an excellent banana cake as well; just lower the temperature by 25 degrees and cook about 40 minutes. Enjoy!

Gluten-Free Banana Crunch Muffins

Makes 18 – 20 large muffins

• 3 cups Amy’s gluten-free flour blend
• 1 1/2 teaspoons xanthan gum (omit if using a blend with added gum)
• 2/3 cup white sugar
• 2/3 cup brown sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt

• 1 stick (4 oz) unsalted butter, melted and cooled (or you can use all butter or all oil)
• 1/2 cup coconut oil, melted and cooled
• 2 large eggs, at room temperature
• 3/4 cup milk or milk substitute
• 2 teaspoons pure vanilla extract
• 1 cup mashed ripe bananas (2 – 3 bananas)
• 1 cup medium-diced ripe bananas (1 – 2 bananas)
• 1 cup chopped walnuts
• 1 cup gluten-free granola
• 1 cup unsweetened shredded coconut

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1. Preheat the oven to 350F. Prepare 18-20 muffin tins.
2. In the bowl of a stand-up mixer fitted with a paddle attachment, mix the flour, xanthan gum, sugars, baking powder, baking soda, and salt with a whisk. Add the melted butter and coconut oil and mix for 1 minute. Combine the eggs, milk, vanilla, and mashed bananas, and add them to the flour-and-butter mixture. Scrape the bowl and blend well until the mixture comes together.
3. On low, mix in the diced bananas, walnuts, granola, and coconut into the batter. Spoon or scoop the batter into muffin tins, about 2/3 full.
4. Bake for 25 to 30 minutes, or until the tops are brown and a toothpick comes out clean. Cool slightly, remove from the pan, and serve.