18
Submitted by chiclet
"The good people at Moosewood have done it again! These tender, tasty muffins look, taste, and feel like regular old wheat flour muffins. Eat them in a sunny garden with a cup of tea and contemplate the joys of wheat-free living."
photo by mammaeve 
- Ready In:
- 55mins
- Ingredients:
- 15
- Yields:
-
12 muffins
- Serves:
- 6-12
Advertisem*nt
ingredients
- 1 1⁄4 cups rice flour
- 1⁄4 cup potato starch
- 1⁄4 cup tapioca flour
- 1⁄2 teaspoon xanthan gum
- 1⁄4 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1 1⁄2 teaspoons baking powder
- 1⁄2 teaspoon salt
- 1⁄2 cup butter or 1/2 cup margarine, softened
- 1⁄3 cup sugar
- 2 eggs
- 1⁄2 teaspoon pure vanilla extract
- 1⁄3 cup milk or 1/3 cup soymilk
- 2 bananas, peeled
- 1 1⁄2 cups strawberries, stemmed and coarsely chopped
Advertisem*nt
directions
- Preheat oven to 350°F Lightly oil a mufffin tin or fill with paper liners.
- In a large bowl, sift together the rice flour, potato starch, tapioce flour, xanthan gum, cinnamon, baking soda, baking powder, and salt. Stir to mix.
- In a separate bowl, cream together the butter and sugar until smooth. Beat in the eggs ans add the vanilla and milk, stirring well. The mixture will be quite lumpy.
- Mash the bananas and fold them with the strawberries into the wet ingredients. Mix the wet ingredients into the dry ingredients to form a thick batter.
- Spoon a generous 1/3 cup of batter into each muffin cup. Bake for 25-30 minutes. After about 15 min, turn the tin to ensure even baking. Insert a paring knife into a muffin; when the blade comes out clean the muffins are done.
- Place the tin on a cooling rack for a few minutes, the remove the muffins from the tin and place them on rack. Serve warm or at room teomperature. Cool completely before storing in an airtight container.
Questions & Replies
Got a question? Share it with the community!
Advertisem*nt
Reviews
-
This has become my go-to recipe for gluten free muffins. The recipe is very forgiving in terms of the ingredients - I sometimes use part chia flour and frequently use raisins or cranberries instead of the strawberries. When I measure the dry ingredients, I do an extra batch and freeze it to make it easy the next time around.
-
Very good but I will add a little more sugar next time. Thanks for this great recipe to use as a base!
randikiefer
-
I didn't like these, but i'm not a big muffin lover. Everyone else loved them thou.
GF BooBoo
-
These turned out sooo good.So moist and fluffy. I used blueberrys instead of strawberrys and they turned out awesome.Thanks!
mammaeve
-
Wonderful! I actually used baby food instead of the mashed strawberry and banana as my kids don't go for 'chunks' and I had some on hand! Delicious!
JESMom
see 13 more reviews
Advertisem*nt
Tweaks
-
Great texture and flavor. I used Ghee instead of butter (dr's orders) and they were kind of greasy on the muffin liners. I might use less next time or use coconut oil. And I added walnuts. Based on other reviews, I will try this recipe again with other fruit. My idea of a good recipe is one where you can make changes and it still works. And this one is certainly that! <br/>Second time around I made it in little loaf pans. Delicious!
jcrozier
-
This has become my go-to recipe for gluten free muffins. The recipe is very forgiving in terms of the ingredients - I sometimes use part chia flour and frequently use raisins or cranberries instead of the strawberries. When I measure the dry ingredients, I do an extra batch and freeze it to make it easy the next time around.
daytonajill
-
These were OK, nothing special. I would make them again if I had a bunch of strawberries and bananas about to go bad, but probably not for any other reason. I used maple syrup in place of sugar, and rice milk in place of milk.
francoroni
-
These turned out sooo good.So moist and fluffy. I used blueberrys instead of strawberrys and they turned out awesome.Thanks!
mammaeve
-
Wonderful! I actually used baby food instead of the mashed strawberry and banana as my kids don't go for 'chunks' and I had some on hand! Delicious!
JESMom
see 2 more tweaks
RECIPE SUBMITTED BY
chiclet
- 5 Followers
- 58 Recipes
- 4 Tweaks
Books and cooking are my passions...I love cookbooks by default. I will begin working on a Masters in English this coming fall...hopefully I'll still have time to cook! Someday I'd like to be able to publish my own cookbook from my family's recipes, but for now I'm just going to concentrate on getting my degree and becoming a better cook. I have an amazing boyfriend who, at 30, is just learning how to like vegetables and two rad, stripey cats.
View Full Profile
Advertisem*nt
Advertisem*nt
Advertisem*nt
YOU'LL ALSO LOVE
Strawberry Banana Muffins
by crimson_butterfly
Delicious Low-Fat Strawberry Banana Muffins
by Genevieve 2
Banana Strawberry Muffins
by Marie
Strawberry Banana Muffins
by Chef #1573935
View All Recipes
