Make Something Monday: Banana Cinnamon Muffins [A Gluten-Free Redeux]

Do you ever stumble across a recipe that you like so much that you eat it nearly every day for a week? That's what happened the first time Nick & I had my banana cinnamon muffins. But then we sort of forgot about them...I started using my bananas more for smoothies than for baking and Nick slowly stopped requesting them every other morning. Then last week, a sudden craving arose just in time for a few non-frozen bananas to start browning. That's when I decided it was time to give our favorite muffins a gluten-free, sugar-free makeover. The results were even better than I could have expected: they tasted just as I remembered.* *The only difference being that the gluten-free version of this recipe [like most gluten-free recipes] tends to dry out quickly. I recommend storing them in a covered container to retain their original moisture overnight.

So, here you go: Banana Cinnamon Muffins - The Gluten-free Redeux! 

gluten removed, deliciousness remains.


For muffins: 1 1/2 cups So Delicious coconut milk 2 tsp apple cider vinegar 2 2/3 cups Bob's Red Mill all-purpose gluten-free flour 1 1/2 tsp baking powder 1/2 tsp baking soda 1/2 tsp xanthan gum 3/4 tsp salt 2 tsp ground cinnamon, divided 1/3 cup melted coconut oil 3/4 cup maple syrup 1/4 cup applesauce, unsweetened 1 tsp vanilla extract 2 large bananas, mashed

For topping: 1/4 cup coconut sugar 1/2 tsp ground cinnamon

In a small bowl, mix the milk and vinegar, let sit until curdled. In a large bowl, mix together the flour, baking powder, baking soda, xanthan gum, salt, and 2 teaspoons of the cinnamon. In a seperate bowl, whip the coconut oil and maple syrup with an electric mixer until light and fluffy. Add the applesauce, milk mixture, and vanilla. Beat until mixed well. Pour the wet mixture into the dry mixture and stir with a wooden spoon until just incorporated. Fold in mashed bananas. In a small bowl, mix together the coconut sugar & cinnamon. Set aside. Spoon the batter into greased or lined muffin tins until 3/4 full. Bake at 325 F for 10 minutes. Remove from the oven and sprinkle the cinnamon/coconut sugar mixture on top of each muffin. Return to the oven and bake for 10 to 15 minutes more, or until a toothpick comes out clean. Place on a wire rack to cool. Enjoy.