When first deciding to go gluten-free, it can be a challenge to find easy snacks and quick on-the-go breakfast items. I don’t tend to eat pancakes and muffins anymore for breakfast, except when I am traveling. Most hotels have a breakfast spread full of foods I can’t eat, so my solution is usually one of my own gluten-free mini muffins, a hard boiled egg, leftover dinners from the night before, or a granola bar. If I am heading out on a road trip where I can take my own food, I usually make up a batch of something like these gluten-free mini muffins.
I thought I was saying goodbye to a lot of foods (like muffins) when I started making changes to my diet. Now, I love finding small ways to change the things I ate before to make them healthy, delicious, and most importantly, something I want to be eating.
I chose to make these in “mini” size so they would make a great snack for myself or any kids lunches too.
Plus, if you have bananas that look like these above lying around, banana bread is the perfect solution.
These gluten-free mini muffins are also one of my low-sugar go-tos. That said, there are plenty of ways to modify them to your taste by using other sweet ingredient substitutions. Plus, they take only 15 minutes to bake, so they won’t take up too much of your time.
A Note on Flours
These gluten-free mini muffins call for a number of gluten-free flours that you can use in other recipes (like my carrot zucchini mini muffins). If you don’t want to purchase all of these separate flours, or if you don’t have access to all the flours, you can also use a pre-made gluten-free flour mix from Bob’s Red Mill or King Arthur, but check the ingredients before buying. Otherwise, you may accidentally double up if the mix already has xanthan gum and baking soda in it. The combination below works perfectly for me with this recipe, but you can decide what works best for you.
Let me know how you like them in the comments or on my Facebook page!
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A miniature, gluten-free version of a homemade favorite: banana bread!
- 4 eggs
- 2 cups very ripe bananas, mashed (about 4 medium bananas)
- 1/2 cup coconut sugar
- 1/2 cup brown sugar
- 1/2 cup unsweetened apple sauce
- 1/3 cup melted coconut oil
- 1 tsp. vanilla
- 1 tsp. baking soda
- 1/2 tsp. salt
- 2 cups gluten-free flour blend (you can use pre-made gluten-free flour mix, OR try this DIY mix: 1/2 cups brown rice flour, 1/2 sorghum flour, 1/2 cup tapioca starch, 1/4 cup potato flour, 1/4 cup millet flour)
- Heat the oven to 350° F
- In a large mixing bowl, beat the eggs. Add the mashed banana, sugar, apple sauce, oil and vanilla. Mix well.
- In a small bowl, measure out all the flours, baking soda and salt and stir with a whisk. Add the dry ingredients to the wet ingredients and mix until thoroughly incorporated.
- Pour the batter into mini muffin cups and bake for 15 minutes total, rotating the pan half way through. Use a toothpick or skewer to test for doneness – when the toothpick comes out clean after pricking the muffin, it’s baked through.
This recipe can be made with your own mix of sugar, depending on how sweet you want it. It originally contained 1 cup of white sugar. To lessen the amount of refined sugar, I changed it to ½ cup coconut sugar and ½ cup brown sugar. This will make the bread less sweet. But you can go by your own sweet tooth level. It works great with ½ cup white sugar and ½ cup brown sugar, too.
* I like making gluten-free breads like this in smaller sizes as the finished loaf just comes out better. You can make this into small quarter sized loaves too. Makes 4 loaves. Bake 25 minutes, then rotate pan and bake 25 more minutes. It is finished when a skewer comes out clean.
Keywords: gluten free banana bread