January 27, 2010 by Flora Dawn
We enjoy muffins and cupcakes at our house. They make such a nice breakfast or snack on the go. And once frosted, they are somehow transformed to a dessert.
However, the gluten free muffin recipes I have tried have been less than appetizing. Sure, they are edible, so if we are eating for nutrition alone they could suffice. But they are not enjoyable, not delicious.
After trying several different things, it seems to me that gluten free cakes and muffins are best made with a fruit and either sour cream or yogurt to keep them moist and flavorful.
I went to my cupboard and pulled out a tried and true recipe from America’s favorite domestic goddess, Martha Stewart. She calls it Banana cupcakes, but if you hold the frosting, it tastes just like a banana muffin to me. The frosting really turns this into something special. It is one of the best frosting recipes I have ever tried.
I modified the cupcake recipe slightly to make it gluten free, of course using a gluten free flour mix in place of the all-purpose flour and adding 1/4 cup sour cream, to make sure it had the right texture. I also like to add flax meal, but it’s not necessary. They were fabulous! My husband groaned when he saw I had attempted muffins once again, and then he ate a bite and another and announced that they were excellent and that they didn’t taste like rice flour at all. Perhaps that is the best compliment a gluten free chef can get 🙂
Gluten Free Banana Cupcakes
- 1 1/2 cups gluten free flour blend
- 3/4 cup sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 Tb flax meal, optional
- 1/2 cup ( 1 stick) butter, melted
- 1 1/2 cups mashed bananas ( about 4 ripe bananas)
- 2 large eggs
- 1/2 tsp vanilla extract
- 1/4 cup sour cream ( I use light) or plain yogurt
1. Preheat oven to 350. Line a 12-cup muffin tin with paper liners. In a medium bowl whisk together flour, sugar, baking powder, baking soda, salt and flax if using.
2. In a small bowl mix together butter, bananas, eggs, vanilla, and sour cream. Stir into the flour mixture and mix well. Divide evenly into prepared muffin cups.
3. Bake for 25-30 minutes or until toothpick inserted into center comes out clean. Remove cupcakes form pan and cool completely before frosting.
- 1 1/4 cups confectioners’ sugar
- 1/2 cup ( 1 stick) butter, at room temperature
- 1 Tb honey
- 1/8 tsp ground cinnamon
1. Combine the frosting ingredients in medium bowl and beat with electric mixer 4-5 minutes or until light and fluffy.