This is a sponsored post written by me on behalf of Pompeian Grapeseed Oil Spray.
The holidays are upon us, and that means baked goods! YUM! I love to create, and eat, rich and delicious desserts this time of year. My kids are always interested in trying everything I make and are the perfect taste testers.
One tasty treat I love to make is banana bread. I decided to play around with a new recipe I saw on the Pompeian website and make easy gluten free banana muffins. I wanted to submit it to the Baking for Better Challenge.
Baking for Better Challenge
This challenge takes place on Instagram. From November 4 – December 6, you can enter the Challenge by following @Pompeian on Instagram. Then just upload a photo to Instagram showing how you are giving your baked goods a tune up with Pompeian Grapeseed Oil Spray using the #Bake4Better hashtag and be sure to tag @Pompeian.
The most innovative photo taker, who will be crowned by celebrity pastry chef Duff Goldman, will receive a $5,000 donation in the name to their local food bank and a Pompeian gift basket to continue baking better all year long! That sounds like a pretty sweet prize to me, so I am playing along.
My Delicious Gluten Free Banana Muffins
I can’t get enough of banana baked goods, so I looked around for a tasty idea. The original recipe I chose was from the Pompeian website and for Funky Monkey Banana Bread. I am a highly impatient baker, and my loaves always turn out wonky in the middle. I knew immediately I had to make these babies into muffins.
Not only that, but I decided to play around with the ingredients to make it a gluten free treat. I have so many friends that are gluten free right now, so it just made sense.
To start, I lightly spritzed my muffin tins with Pompeian Grapeseed Oil Spray.
- Pompeian Grapeseed Oil Spray is an all-natural cooking spray that is light. Its neutral taste is great for so many recipes!
- Pompeian Grapeseed Oil Spray has a very high smoke point. It can be used in many ways, including grilling, baking, sauteing, or even stir-frying!
Next, I combined my dry ingredients together, my wet ingredients together, and then slowly incorporated them into one batter. The muffins baked up beautifully and were a cinch to pop out of the muffin tins once I let them cool for just a few minutes in the pan on a cooling rack.
I used a gluten free all-purpose flour and a sweetener that measures cup for cup just like sugar. The bananas I used actually came from the freezer!
You see, when we have bananas that are starting to get overripe and slimy, I pup them into baggies in the freezer and save them. They’re awesome for making homemade “soft serve”, smoothies, or baked goods!
If you make this yummy recipe, feel free to add in nuts, cinnamon, nutmeg, or even a few berries. Store leftovers in a covered container.
This is a fun twist on a classic fruited bread for anyone looking to avoid gluten! Add nuts or berries for an extra treat.
Ingredients
- 2 cups gluten free all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 3/4 cup olive oil
- 3/4 cup granulated sweetener (I used Swerve, but you could use real sugar or any other sweetener that measures like sugar)
- 1 tsp vanilla extract
- 2 eggs
- 3 medium bananas, mashed
Instructions
- Preheat oven to 350° F. Lightly grease muffin tins with Pompeian Grapeseed Oil Spray.
- Sift together flour, baking powder, salt and cinnamon into a medium sized bowl and set aside.
- Blend together oil and sweetener. Add vanilla extract, eggs and mashed bananas. Add all dry ingredients to banana mixture in 2 parts to gradually incorporate them together. Do not over mix.
- Transfer batter to prepared muffin tin and bake for 20-24 minutes or until toothpick inserted in center of loaf comes out clean. Cool for 5 minutes in pan on a wire rack before removing from pan.
Notes
*I often use thawed, previously-frozen bananas in my banana baked goods. It just takes a few seconds to microwave them to soften them for easy mashing. NOTE: Please make sure to check all labels. If you are avoiding gluten, make sure your baking powder and sweetener are gluten free. IDEA: These also make great mini muffins. Cook mini muffins between 17-20 minutes.
What are your favorite holiday baked goods?
I hope you’ll give my banana muffins a try, but I’d love to hear what your favorites are!
For the Baking for Better official rules, please visithttp://www.pompeian.com/bakebetter. Coupons for Pompeian products can be found at http://www.pompeian.com.
This is a sponsored post written by me on behalf of Pompeian Grapeseed Oil Spray.
Kami says
These look amazing! I just started experimenting with gluten-free flour. I can’t wait to try these out!
Kami recently posted…Apple Sausage Stuffing
Jamie @ Roubinek Reality says
These look delicious! Definitely pinning them to try at home!
Jamie @ Roubinek Reality recently posted…BE a Superhero with Vortexx on the CW
Dawn says
I recently made these and found they had excellent flavour but really dry. Do you think maybe adding an apple would help?
Jenn L says
That would probably be delicious and definitely help with the moisture!
Jenn L recently posted…The World Has it Wrong: Money Isn’t Everything #30things
Jennifer Kimberley says
They look really good. I love me some banana muffins!
Jennifer Kimberley recently posted…dating advice and tips from Jenny
Aurident says
I’ll grab the ingredients now and try to make my own gluten free muffins. This looks really yummy, I hope mine will turn out delicious as well
Maggie says
Thanks for posting this recipe! The muffins turned out really yummy and the texture was great! I made them a couple of times and with one batch I experimented by substituting applesauce for oil and used half a cup of maple syrup instead of granulated sugar. Both the original recipe and the modified version were a hit with the family and a friend of mine with celiac. Thanks again!
Starla J says
Looks so yummy!
Starla J recently posted…Sister, I Need You.
Michelle says
I just made these muffins. They were excellent w/ a great texture.
Cindy says
These were great! Also some gluten free flours don’t include xanthan gum. If you include about 3/4 teaspoon to that, it will help the texture to be less crumbly.
theresa says
These came out really amazing!!! I substituted the coconut oil for the olive oil because a few people mentioned it being a little dry. I love the texture, the taste, and how moist they are.
Anita says
This recipe looks so delicious! Hi, I’m Anita visiting from Artsy Fartsy Link Party.
Lou Lou Girls says
I’m licking my lips right now! Looks so good! Pinned and tweeted. We truly appreciate you taking the time to be a part of our party. Please stop by and party with us again. The party starts Monday at 7 pm and ends on Friday at 7 pm. Happy Sunday! Lou Lou Girls