Spiced Banana Ginger Muffins (Gluten-Free)
These delightful Spiced Banana Ginger Muffins are the perfect treat for any time of day. Made with ripe bananas and infused with the warm, zesty flavor of ginger, these muffins are not only gluten-free but also satisfyingly moist and tender. Whether you're serving them for breakfast, an afternoon snack, or sharing them with friends, they are sure to be a hit. Enhanced with your choice of walnuts or pecans, these muffins bring a delightful crunch to each bite. Enjoy a homemade baking experience that pairs wonderfully with a cup of tea or coffee!
12
Servings
N/A
Calories
13
Ingredients
Ingredients
rice flour
1 cup (sifted)
millet flour or almond meal
1/2 cup (sifted)
cornstarch
2 tablespoons (sifted)
baking powder
2 teaspoons
baking soda
1/2 teaspoon
ground ginger
2 teaspoons
salt
1/8 teaspoon
ripe bananas
4 (mashed)
sugar
1/2 cup
canola oil
1/2 cup
eggs
2 (beaten)
vanilla extract
1 teaspoon
chopped walnuts or pecans
1/2 cup (optional)
Instructions
1
Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly with baking spray.
2
In a medium mixing bowl, combine the rice flour, millet flour (or almond meal), cornstarch, baking powder, baking soda, ground ginger, and salt. Whisk together thoroughly and set aside.
3
In a separate large bowl, mash the ripe bananas until smooth. Then add the sugar, canola oil, vanilla extract, and beaten eggs. Mix well until all ingredients are combined.
4
Gradually add the dry ingredients to the banana mixture, stirring gently until just combined. Be careful not to overmix; scrape the bottom and sides of the bowl to incorporate all the flour.
5
If desired, fold in the chopped walnuts or pecans for added texture and flavor.
6
Spoon the batter evenly into the prepared muffin tin, filling each cup about 2/3 full.
7
Bake in the preheated oven for 25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
8
Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
Are these Spiced Banana Ginger Muffins gluten-free?
Yes, these muffins are gluten-free, utilizing rice flour, millet flour or almond meal, and cornstarch instead of wheat flour.
How many muffins does this recipe produce?
This recipe yields approximately 12 servings.
What is the recommended oven temperature for baking?
The oven should be preheated to 350°F (175°C).
How many bananas are required for the recipe?
You will need 4 ripe bananas, which should be mashed until smooth.
What type of flour is used in this gluten-free recipe?
The recipe uses a combination of 1 cup rice flour and 1/2 cup millet flour or almond meal.
Can I substitute the millet flour?
Yes, you can use almond meal as a direct substitute for the millet flour.
How much ground ginger is used for the spice profile?
The recipe calls for 2 teaspoons of ground ginger to provide its signature zesty flavor.
What is the purpose of cornstarch in this recipe?
2 tablespoons of sifted cornstarch are used to help achieve the desired texture in the gluten-free flour blend.
Should I sift the dry ingredients?
Yes, the rice flour, millet flour, and cornstarch should be sifted before being combined with the other dry ingredients.
How long do the muffins need to bake?
The muffins should bake for 25 minutes or until a toothpick inserted into the center comes out clean.
Can I add nuts to these muffins?
Yes, you can optionally fold in 1/2 cup of chopped walnuts or pecans for added texture.
What kind of oil should I use?
The recipe calls for 1/2 cup of canola oil.
How many eggs are needed for the batter?
You will need 2 eggs, which should be beaten before being added to the mixture.
How much sugar is in the muffin recipe?
The recipe uses 1/2 cup of sugar.
Is vanilla extract used in these muffins?
Yes, 1 teaspoon of vanilla extract is included for extra flavor.
What leavening agents are required?
The recipe uses both 2 teaspoons of baking powder and 1/2 teaspoon of baking soda.
How full should I fill the muffin cups?
Fill each muffin cup about 2/3 full with the batter.
How much salt is used in the recipe?
The recipe calls for 1/8 teaspoon of salt.
How should I prepare the muffin tin?
You can either line the tin with paper liners or grease it lightly with baking spray.
How do I know when the muffins are fully baked?
They are done when a toothpick inserted into the center of a muffin comes out clean.
How should I cool the muffins?
Allow them to cool in the tin for a few minutes, then transfer them to a wire rack to cool completely.
Are these muffins dairy-free?
Based on the ingredients listed (oil, no butter or milk), they are dairy-free.
What is the texture of these muffins?
These muffins are described as satisfyingly moist and tender.
Can these muffins be eaten as a snack?
Yes, they are perfect for breakfast, an afternoon snack, or for sharing with friends.
Is the banana flavor strong?
With 4 bananas, they have a robust banana flavor complemented by the warmth of ginger.
Should I mix the dry and wet ingredients separately first?
Yes, whisk the dry ingredients in one bowl and combine the wet ingredients in another before merging them.
Should I overmix the batter?
No, you should stir gently until just combined and be careful not to overmix.
What tags are associated with this recipe?
Associated tags include gluten-free, banana muffins, ginger muffins, baking, quick breads, breakfast, and snacks.
Can I serve these with beverages?
They pair wonderfully with a cup of tea or coffee.
Is there a specific preparation for the bananas?
The bananas should be ripe and mashed until they are smooth.