I have a little confession to make. I love, I mean really love muffins. Cupcakes, desserts, chocolate, yes (I’m Swedish so I never had a chance, really. At least that’s how I enable myself so please play along it makes me happy) are all wonderful. But you cannot really beat the versatility of the humble or not-so-humble muffin. Great for breakfast (can you tell I am really plugging my love of muffins here?) or a easy snack anytime. Like right after breakfast, lunch, dinner, or very late at night while blogging and Pinning.
In my quest to find or create awesome recipes and ideas for living Gluten Free, and refusing to sacrifice flavor or texture, I am thrilled when I am able to convert a recipe using my Gluten Free Flour Baking Mix and it tastes just like it should, sans the wheat flour. So here is my version of a recipe I found here and I was able to use a 50/50 mix of my baking mix blend and white rice flour. The muffins turned out wonderful, and I wish there were some left, I would offer you one while we chug our coffee and get ready to do some fun projects this fine Saturday, but I just ate the last one. Needless to say, they are on my to-do list for the weekend. And please don’t tell my hubby that I ate the last one, I would much rather blame it on the kids, most of the time they will admit to anything as they find it funny to see our reaction. Here we go:
Preheat oven to 375*, makes about 20 fabulous muffins
In a large mixing bowl blend your dry ingredients:
1 1/2 cups of gluten free baking mix
1 1/2 cups of white rice flour
2 t. baking soda
2 t. baking powder
1/2 t. salt
In a second bowl, blend the following:
2 cups sugar
2/3 cup softened butter
2 eggs, lightly beaten
After blending the flour mix and sugar/butter/egg mixtures, add the following and stir until moistened:
5-6 ripe bananas, mashed
And, the grand finale! Your crumble topping, in a small bowl blend:
3/4 cup brown sugar
3 T. white rice flour or gluten free baking mix/flour
1 t. ground cinnamon
3 T. cold butter
Cut in the butter until it resembles small crumbs, line your muffin pans with paper liners or grease well. Fill about 20 muffin cups and top generously with the crumble topping. Bake for about 20-25 until golden and muffins spring back when you touch the top.
Enjoy!!!!
4 Responses
These look really, really good. I'll have to give this recipe a try. Thanks for visiting my blog today. I'm your newest follower!
These look good, I was just thinking about food for a road trip we are taking- banana muffins will be just the thing for breakfast on the go!
Oh my gosh, thee look good! It probably doesn't help that I haven't had dinner yet!
Jennifer, they are super easy and no one can tell they don't have "regular" flour in them. Thank you for the follow back and comment! Tanya 🙂
Deanne, I think they taste better the next day so they should work well for a road trip. Have fun and thank for coming by – Tanya 🙂
Barb, lol, sometimes muffins for dinner are ok too 😉 Thank you very much for coming