Here’s a recipe for delicious and moist banana muffins with a sturdy crumb and a hint of cinnamon.  For best results make our gluten free flour blend for muffins:

Banana Cinnamon Muffins

Yields 12 muffins

Ingredients:

• 2 cups gluten free all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 cup granulated sugar
• 1/4 cup brown sugar, packed
• 1/2 cup unsalted butter, melted and slightly cooled
• 2 large ripe bananas, mashed (about 1 cup)
• 2 large eggs, room temperature
• 1 teaspoon pure vanilla extract
• 1/2 cup plain Greek yogurt
• Optional: 1/2 cup chopped nuts (walnuts or pecans)

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease the cups lightly.
2. Mix Dry Ingredients: In a large bowl, whisk together the flour, baking soda, baking powder, salt, and ground cinnamon. Set aside.
3. Combine Sugars and Butter: In another bowl, whisk together the granulated sugar, brown sugar, and melted butter until well combined.
4. Add Wet Ingredients: Add the mashed bananas, eggs, and vanilla extract to the sugar-butter mixture. Mix well until the ingredients are fully incorporated.
5. Incorporate Dry Ingredients: Gradually fold the dry ingredient mixture into the wet ingredients, using a spatula. Mix until just combined. Be careful not to overmix; a few lumps are okay.
6. Add Plain Greek Yogurt: Gently stir in the Greek yogurt until the batter is smooth and uniform. The batter will not be as thick as a traditional muffin batter.
7. Optional Nuts: If you’re using nuts, gently fold in the chopped nuts until evenly distributed throughout the batter.
8. Set the batter aside for 30 minutes to help the flours absorb the moisture of the wet ingredients.
9. Fill the Muffin Cups: Using a spoon or an ice cream scoop, fill each muffin cup about two-thirds full with the batter. This will allow room for the muffins to rise as they bake.
10. Bake: Place the muffin tin in the preheated oven and bake for approximately 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs.
11. Cool: Once baked, remove the muffin tin from the oven and allow the muffins to cool in the tin for about 5 minutes. Then, transfer the muffins to a wire rack to cool completely.
12. Serve: Once the muffins are completely cooled, they are ready to be enjoyed. The combination of moist banana and comforting cinnamon flavor will be irresistible!

These banana cinnamon muffins are great as a breakfast treat, snack, or even a dessert. Store any leftovers in an airtight container to keep them fresh. Enjoy!

Frequently Asked Questions:

Is there anything I can use instead of buttermilk?

If you don’t have buttermilk or prefer a dairy-free option, you can use one of the following alternatives:

1. Dairy-Free Buttermilk

• Milk of choice, mixed with 1/2 teaspoon of vinegar. Leave this mixture to sit for 10-15 minutes to thicken.
• Mix 1/2 cup of dairy-free milk (such as almond milk, soy milk, oat milk, or coconut milk) with 1/2 tablespoon of lemon juice or white vinegar. Let it sit for about 5-10 minutes until it curdles slightly. This will mimic the tangy flavor of buttermilk.

2. Plain Greek Yogurt or Non-Dairy Yogurt:

• Use plain Greek yogurt, or a dairy-free yogurt as a substitute for buttermilk. Simply replace the buttermilk with an equal amount of dairy-free yogurt.

3. Sour Cream:

• Replace the buttermilk with an equal amount of sour cream.

4. Applesauce:

• For a lighter option, you can use unsweetened applesauce as a substitute. Use 1/2 cup of applesauce to replace the 1/2 cup of buttermilk.

5. Silken Tofu Blend:

• Blend silken tofu with a small amount of dairy-free milk until smooth. Use this mixture as a buttermilk substitute, adjusting the consistency as needed.

Choose the alternative that suits your dietary preferences and the texture you want for your muffins. Each option will contribute slightly different flavors and textures, so feel free to experiment to find your favorite.

Do I need to set the batter aside for 30 minutes?

Setting the batter aside to rest for 30 minutes helps get rid of the grainy texture often associated with gluten free baking.  Gluten free flours don’t absorb moisture as well as wheat flours do, so this step is helpful.  If you don’t mind the grittier texture, feel free to leave this step out.

Can I freeze these muffins?

Yes, these banana cinnamon muffins should freeze well for later use. Freezing muffins is a convenient way to have a homemade treat on hand whenever you need it. Here’s how you can freeze and thaw them:

Freezing:

1. Allow the muffins to cool completely after baking.
2. Place the cooled muffins in a single layer on a baking sheet or tray, making sure they are not touching each other.
3. Place the baking sheet in the freezer and let the muffins freeze for a couple of hours or until they are solid.

Packaging:

4. Once the muffins are frozen, transfer them to an airtight container or a resealable plastic freezer bag. Squeeze out any excess air before sealing.

Labeling:

5. Don’t forget to label the container or bag with the date so you can keep track of when they were frozen.

Thawing:

6. To thaw, simply take the desired number of muffins out of the freezer and let them thaw at room temperature for a few hours, or you can microwave them for a short time to expedite the process.
7. If you prefer warm muffins, you can reheat them in a preheated oven at 350°F (175°C) for about 10-15 minutes.

Frozen muffins should maintain their flavor and texture quite well for up to 2-3 months in the freezer. Just be sure to follow proper freezing and thawing techniques to ensure the best results.