Super Simple, Made From Scratch, GF Banana Nut Bread….muffin stlye!
To be completely honest, the only reason I made them “muffin style” is because I do not own a loaf pan yet. 
Anyway, I am so so proud of myself! I have never attempted to make any type of bread before this, and it turned out amazing! I wish everyone could smell it.
I am still new to the GF world and imagined that everything bread was going to be dry and crumbling. I was wrong! These muffins are amazing, they are moist and sweet. You just have to make them for yourself.
This is my first experience with GF baking, and I was thrilled to find an all-purpose flour. I was stressing out before I went to the store. I was trying to imagine trying to find all of these different types of flours, and how big of a bill they would lead up to. Then, I found the all-purpose GF flour and it made my day.
Ingredients used to get ^^this exact muffin:
2 cups Arrowhead Mills GF All Purpose Baking Mix
1/4 tsp salt
1 tsp baking soda (I actually forgot that the mix had some in it already, but the muffins turned out great so I will probably screw up on purpose and keep adding in extra)
4 eggs
1 cup of Florida Crystals pure organic cane sugar
1/2 heaping cup unsweetened applesauce
2 cups mashed ripe bananas (about 5 medium)
1/3 cup canola oil
1 tsp vanilla extract
1/2 cup chopped walnuts (1/4 cup and 1/4 cup)
In a large mixing bowl, combine the flour, salt and baking soda. In a smaller bowl, combine the eggs, sugar, applesauce, oil, vanilla and bananas. Whisk wet ingredients together and then add them to the dry ingredients. Stir 1/4 cup chopped walnuts into the batter.
Place paper baking cups into the muffin pan. Fill the cups almost to the top with batter. (this will produce a nice top on the muffins) Sprinkle the remaining walnuts on the tops of the muffins.
bake at 350° for about 20-25 minutes. Do the tooth pick test. It will yield 18 large muffins, like the one pictured above.
This has just made my mouth water! I haven’t had huge success with baking yet, and I want to make that exact muffin, so I might have to try this weekend!
Well I got in the kitchen and I used the above recipe! I changed it to suit what I had lying around, but they turned out lovely! Katie, would it be ok with you if I blogged a link to this recipe with my version alongside it? – Kathryn x
Absolutely, feel free! I’m excited to see your take on it.
Pingback: I’ve Been Baking: Banana Cupcakes (gluten and dairy free!) « intoleranceisbliss
Loved your banana nut muffins, Katie! Had the second one last night and it was still amazingly delicious after a couple days in the fridge. Keep up the good work!