First Attempt: GF Banana Muffins 1.0

Since my quick breakfast of cereal and milk is now a no-no, I researched what I can quickly grab in the morning for work that needs minimal cooking. Muffins!!! I chose Banana muffins because it seemed to be like the logical easy choice. Bananas are cheap and found in  every grocery.

First, I used a very simple blend I came across on the internet of 3 parts rice flour and 2 parts cornstarch. I used it for my first muffin attempt.  The recipe was a basic dump and mix one, a good starting off point for a novice baker like me.

Gluten Free Banana Bread

INGREDIENTS:

2 cups gluten-free flour blend

1 teaspoon baking powder

1/2 teaspoon salt

1/2 cup butter

1/2 cup brown sugar

2 eggs, lightly beaten

3 tablespoons maple syrup or honey (i used maple syrup)

6 ripe bananas, mashed

DIRECTIONS:

 Preheat an oven to 350 degrees F (175 degrees C). 

 In a large bowl, combine flour, baking powder and salt. In a separate bowl, cream together butter and sugar. Stir in eggs, maple syrup and mashed bananas until well blended. Add the banana mixture to the flour mixture; mix until batter is just moist. Pour batter into prepared muffin tins.
Bake in preheated oven for 15 minutes, until a toothpick inserted into center of the muffin comes out clean. 

The result? I was quite happy with it, though it had a grainy texture, which can be attributed to the flour blend used. Next time, I will try adding tapioca and potato starch to balance out the gritty mouth feel of the rice flour.  My personal score: 7/10.

Notes for next time:

1. tweak my GF flour blend

2. swirling in blueberry or strawberry jam will make it look and taste more exciting

3. add chocolate chips or cacao nibs perhaps?
4. a handful of nuts for a nice crunch.