I LOVED this muffin recipe. So moist, and lovely!!! I added chocolate chips to my batter and used coconut oil instead of vegetable oil and raw organic sugar cane instead of coconut sugar. I was worried because the batter was very stiff before adding the mashed bananas. It turned out so well!!! Will be making this again and again!!!
Made as written. Excellent muffins. Don't change any of the ingredients; perfect as is. Time to bake was about 32 minutes. Top with a walnut before baking, yum.
Just ate one fresh from the oven, slathered with butter. Like others, I used coconut oil instead of vegetable, but that was the only change I made. The only thing I wish I would have done differently is not use the muffin tin liners, because they stuck badly to the paper. (I got 15 muffins out of the recipe). This is a great recipe. They are very moist (the chia seed gel?), without the graininess or slimyness of some gluten-free baked goods. Thank you for submitting it.
Best texture for gluten free muffin!
I made these on Sunday, I’m keeping them in fridge so my husband and I can each take one to work everyday . They came out pretty great . I did however do a couple of changes because of my own personal preference and my experience with past gluten free recipes . I didn’t add an egg because I had none , I used coconut oil instead of vegetable oil, the same amount of the recipe asked for but I think I’ll more next time if I don’t add the egg again , coconut oil adds so much moist to gluten free muffins. I also did not use any of sugar the recipe called for because I was using 4 real ripped bananas and I knew I was gonna add 1/2 cup chocolate chips. Sweetness was perfect , it tasted like banana bread . I will def make these again . It’s a great recipe and def a keeper . Thank you for sharing
These were good! They raised well too! I added fresh blueberries (that needed to be eaten) and substituted 3/4 cup of the flour for quinoa flour for added nutrition. The remaining 1 cup of flour I used Bob's Red Mill 1 to 1 baking flour (which has xanthan gum in it).
Even those without Celiac’s loved this recipe,
this is a great gluten free muffin i am gluten free and i made it for a party and everyone ate them!!! even the not gluten free people!
This is a great recipe! Beautiful texture. The only substitution I made was to switch out the vegetable oil for the coconut oil which I usually try to do when I bake.
