Gluten Free Banana Muffins with Cinnamon Glaze | Virtually Homemade: Gluten Free Banana Muffins with Cinnamon Glaze

Tuesday, September 1, 2015

Gluten Free Banana Muffins with Cinnamon Glaze


Clearly I am a muffin enthusiast! I have almost 20 recipes for muffins on my blog and have perfected a gluten free muffin that is fluffy, moist and heavenly. You would never know it's gluten free. I always start with gluten free oat flour and build from there. The rice flours don't always sit well in my tummy, and oat flour has a beautiful light texture.


My love affair with muffins started when I was a high school student in Manhattan. I walked about 20 miles south on Columbus Avenue (the west side of Manhattan) to LaGuardia High School of Music & Art and Performing Arts (the "Fame" school). Singing was my thing - anything from classical to musical comedy and gospel. Before my walk began, I'd stop at the Deli on our corner (for those who have visited NYC you know there are many corner deli's) to feed my other passion - food. Here I would pick up a coffee in one of those cool blue paper cups and a gigantic blueberry muffin cut in half and grilled on a flat top with butter. I'd sip my coffee along my walk and break open the muffin in math class. The muffins were huge, a little greasy and sugary and probably, no joke, about 800 calories! Oh to be young.


I've tapered my palate to a slightly more healthy muffin over the years, but I still like them a little larger than average. So if the recipe says 12 muffins, I come out with about 8. A big ol' muffin just looks and tastes better.

When I became gluten free, I was really bummed about loosing my muffins. Ones that were sold in the store were often sugar bombs with weird textures. There are definitely some good bakeries that can pull off a decent gf muffin, but I prefer to make my own.


Hence this gluten free banana muffin with the most amazing cinnamon glaze. Warning, this cinnamon glaze is heavy on the butter, but with just a drizzle on top, it adds a burst of flavor and satisfying richness (I admit I stuck my finger in it once or twice and ate it straight - gah!). The banana cinnamon combo works really well and the glaze has caramel notes that match perfectly. They are perfect for breakfast or an afternoon snack and go perfectly with coffee, preferably out of a cool blue paper cup!



Gluten Free Banana Muffins with Cinnamon Glaze


Recipe by Liz Hughes - Virtually Homemade
Prep time: 20 minutes
Cook time: 20 to 25 minutes
Yield: 12 muffins
Ingredients
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon xanthum gum
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1 3/4 cups gluten free oat flour
  • 1/2 cup soft butter
  • 1/2 cup turbinado sugar
  • 1/2 cup maple syrup
  • 2 large eggs
  • 1 1/2 cups mashed ripe banana
Cooking Directions
  1. Preheat oven to 375°F. Grease a 12 cup muffin tin or line with papers. In a small bowl whisk the first 6 ingredients and set aside.
  2. In a large bowl beat together the butter, turbinado sugar and maple syrup. Beat the eggs in one at a time, scraping the sides of the bowl between additions. Add the dry ingredients to the bowl in three additions alternately with the banana, scraping down the sides between additions. Beat for an additional 30 seconds.
  3. Pour the batter into prepared muffin tin and bake for 20 to 25 minutes until the muffins are golden brown and springy to the touch. Remove from pan and let them cool on a wire rack. Drizzle with cinnamon glaze (recipe below).
(Based on a King Arthur Flour Recipe)


Cinnamon Glaze


Ingredients
  • 4 tablespoons unsalted butter, melted
  • 1/3 cup brown sugar
  • 1 tablespoon powdered sugar
  • 1 tablespoon cinnamon
Cooking Directions
  1. Blend ingredients in a small bowl until smooth.
Enjoy more back to school recipes from some of my favorite food bloggers and food network -
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