banana muffins baking in the oven has got to be one of my favourite smells in the world. as the maillard reaction goes down and the bananas begin to caramelize, an intoxicating, golden aroma fills the room and brings me right back to early memories of the first thing I ever baked. this version (based off a recipe from reid’s mom) is extra fibrous and filled with lots of good stuff for when you’ve been eating too much take-out and need a gut cleansing. perfect for an on-the-go breakfast, or as a snack, any time of day. we sometimes sub the bananas with pumpkin or chestnut purée to mix it up a bit. serve with a knob of butter for extra unctuousness.
Makes 12 standard-sized muffins
1/2 cup gf oats
3/4 cup gf flour (ATK’s flour blend is our go to, or trader joe’s gluten free AP)
1/4 cup flax meal
1 tsp. xanthan gum
3/4 cup sugar
1 1/2 tsps. cinnamon
1/4 tsp. ground ginger
a few grates of nutmeg (on a microplane)
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1/2 cup dried fruit of choice (raisins, chopped dates, chopped apricots, dried currants, dried blueberries etc.)
1/2 cup nuts of choice (pistachios, chopped pecans, chopped walnuts etc.)
2 bananas - or - 1 cup pumpkin/chestnut purée
2 eggs, beaten
1/4 cup canola oil
1/2 cup plain or vanilla yogurt
Preheat oven to 400 F.
Combine the dry ingredients in a medium-sized bowl from gf oats to nuts.
In a large bowl, mash together the bananas (or purée), eggs, oil and yogurt.
Add dry ingredients to wet ingredients and fold to incorporate.
Line a muffin tin with 12 muffin liners or grease with coconut oil.
Portion out the batter and bake in the oven for 20-25 minutes, until a toothpick comes out clean when inserted in the muffin.