Wednesday, April 4, 2012

Gluten Free Banana Crunch Muffins

This is my basic gluten free muffin recipe that can be added to or tweaked. I have personally found over the years that if you find a great and easy beginning recipe, use it and expand on it. Keep things simple and your life will be just a tad easier as well.

3 Very ripe bananas
Ener-G Powdered Egg Replacer (or) 2 eggs
2 Cups Brown Rice Flour (can also use white rice flour)
3/4 Cup Sugar
1 Teaspoon Salt
1 Teaspoon Hain's Gluten Free Baking Powder
1 (4 oz) Applesauce of your choice
2 Teaspoons Cinnamon
1 Teaspoon Allspice

Crunch Topping:
1/2 - 1 Cup Enjoy Life Perky's Crunchy Rice Cereal
3 Tablespoons Sugar
3 Teaspoons Cinnamon
1-2 Tablespoons Butter or shortening, such as Spectrum

Preheat the oven to 350 degrees. Prepare a muffin pan by spraying it with baking spray.

In a large bowl, mash up the ripe bananas until smooth and very few lumps (unless you like chunks). Add the remaining ingredients (minus the Crunch Topping) and mix well. The mixture should resemble cake batter. If it's too dry, try adding a little bit more applesauce or milk of your choice but add little by little as not to make it too watery.

Spoon into the muffin pan, filling no more than half way.

In a medium bowl, add the Crunch Topping ingredients and stir until combined well. Sprinkle on top of each muffin. Bake until a toothpick comes out clean (approximately 30 minutes).

Cool completely on a wire rack to avoid the muffins from getting soggy, then keep in an airtight container.

Makes 12 Muffins

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