Thursday, April 9, 2009

Banana Maple Pecan Muffins (Gluten-Free)

If you ever had wondered what to do with overripe bananas, you can stop now. I have come across banana bread nirvana. Original recipe credit goes to Chris on the Delphi forums.


I bought about 20 pounds of bananas from Kroger for $1.00 and have been trying several recipes to use them up. I made 2 different banana breads and some banana butter. The first banana bread I made turned out rather dry and tasteless; the banana butter fixed that but I was still searching for something more. This particular recipe was my favorite creation by far and my favorite banana bread to date. I delivered 8 of these fresh out of the oven to my mother and her coworkers (about 10 minutes away, I drove quickly).


I doubled the recipe and ended up with 39 regular sized muffins. After baking the first half of the batter, I ran out of pecans for the topping. To top the remaining muffins, I devised a cream cheese frosting. Both toppings are absolutely delicious. I made one or two muffins with both toppings and they were especially sinful. This could probably be made into a loaf instead of muffins, but the batter is rather dense and would probably not work well.

Ingredients:
Batter:
  • 3 ripe Bananas
  • 1/3 cup Pure Maple Syrup
  • 1/2 cup chopped Pecans
  • 2 cups Gluten-Free Flour*
  • 1 tsp Xanthan Gum
  • 1 cup packed Brown Sugar
  • 1 tsp Baking Soda
  • 1/2 tsp Salt
  • 1 tsp Pumpkin Pie Spice (equal parts cinnamon, nutmeg and ginger)
  • 2 tbsp Dry Buttermilk Powder
  • 2 Eggs, beaten
  • 1/3 cup Vegetable Oil
  • 1/2 cup Water
Maple Pecan Topping:

  • 3/4 cup chopped Pecans
  • 1/4 cup Pure Maple Syrup
Cream Cheese Frosting:

  • 6oz Cream Cheese, softened
  • 1/4 cup Pure Maple Syrup
  • 1/4 cup packed Brown Sugar
* For the flour mix, I used Bette Hagman's Mix with great success: 2 parts garfava flour, 1 part sorghum flour, 3 parts cornstarch and 3 parts tapioca flour. Feel free to experiment with your own mix.

Directions:
  1. Combine mashed bananas with 1/3 cup maple syrup and 1/2 cup pecans. Mix well and set aside.
  2. Combine flour, xanthan gum, sugar, baking soda, salt, pumpkin pie spice and dry buttermilk. Alternatively, if you do not have premixed pumpkin pie spice, use equal parts cinnamon, ginger and nutmeg (I used extra cinnamon). Mix together well.
  3. Make a well in the center of dry ingredients. Combine eggs, oil, and water in separate bowl. Pour into center of dry ingredients and stir with a wooden spoon just until dry ingredients are incorporated.
  4. Use a spatula or knife to make three or four "troughs" in the dough/batter. Spoon banana mixture into troughs. Gently fold bananas into dough with knife.
  5. Spoon dough into muffin cups. If using maple pecan topping, sprinkle muffins with maple pecan mixture prior to baking. If using cream cheese frosting, beat ingredients together and spread on tops of muffins after they are baked, not before.
  6. Bake at 375 for 20 minutes or until they test done. Try not to underbake, I baked mine for a little longer, maybe 22-23 minutes. Makes about 18 good sized muffins.
Be sure to post a review of my recipe on Recipezaar: http://www.recipezaar.com/banana-maple-pecan-bread-muffins-gluten-free-365191
You probably don't want to know the nutrition information...

6 comments:

Shirl said...

If I were closer I'd give you a hug! I have also learned I cannot eat gluten - as well as sugar! So the muffin recipe is a life saver! I can't wait to try it! THANK YOU! Your Momma did a good job raising you that you would do all of this on your own! Bravo! Any more glutin free - sugar free recipes - let me know!

Shirl said...

If I were closer I'd give you a hug! I have also learned I cannot eat gluten - as well as sugar! So the muffin recipe is a life saver! I can't wait to try it! THANK YOU! Your Momma did a good job raising you that you would do all of this on your own! Bravo! Any more glutin free - sugar free recipes - let me know!

FirstTimeGrandma said...

I do not have celiac disease, but heard that eating gluten-free can help a weight problem. I'm going to try the banana muffin recipe. Keep the recipes coming!

legoman666 said...

Thanks Shirl. Although these muffins are not sugar free, in fact they are probably higher in sugar than most muffins. They contain a cup of brown sugar and quite a bit maple syrup. That said, they are delicious ;)

FirstTimeGrandma, I've never heard that before, but any reason is a good reason to try these muffins. They were absolutely delicious.

Dana aka Gluten Free In Cleveland said...

Um oh my goodness. You have some of the most beautiful, most craveable gluten free baked goods I have ever ever seen on the web.

And muffins are my favorite things to make ever (I have like 6 recipes on my site). Banana bread I love, banana muffins I haven't made yet. I think my kitchen is well over do for some, I just hope they come out as good as these!

Too bad you live on the opposite end of Ohio (found you through recipezaar which says your in Cincinnati, no?) otherwise we'd have a serious GF muffin party.

- Dana

(PS I'm adding you to my blog roll, check it out at http://glutenfreeincleveland.blogspot.com )

legoman666 said...

Thanks Dana! My next project is making 7 or 8 different kinds of cheesecake muffins: plain, pumpkin, chocolate truffle, cookie dough, cappuccino fudge, brownie caramel, bailey's irish cream 7 turtle. I shall post yummy pics.

I added your blog to my feed; I'm always looking for more GF recipe sources. That recipe for the GF Almond Orange pound cake looks good. I'll have to make it soon ;)

Yes, I am from Cincinnati. It is a bright, cloudless perfect spring day and I'm stuck inside studying for a lame Electronics exam. Meh.