Homemade mini gluten free banana muffins made in the style of Entenmann’s Little Bites. Just like the classic snack, but safely gluten free!
There are so many reasons I love copycat recipes, like these mini Gluten Free Banana Muffins, just like Little Bites. Every recipe in my new book, Gluten Free Classic Snacks (have your copy yet?!), is something that I’ve been missing as a Gluten Free Person—and something that I desperately wanted to share with my Gluten Free Son (our family’s original Gluten Free Person). I want to bring back everything that you thought you’d never have again.
The manufacturers’ ingredient lists on the actual products I’m looking to copycat sometimes reveal truly the smartest ingredient innovations. Like the banana puree that is the very first ingredient on the Entenmann’s Little Bites Banana Muffins package. So smart!
Pureeing bananas (with just a little milk) gives these mini gluten free banana muffins a seriously deep banana flavor and even takes the place of some of the fat in the recipe. Genius! And if you keep chopped bananas in your freezer at all times like I do (just take ripe bananas, peel and slice them into a large pieces, freeze in a single layer on a baking sheet and then pile into a zip-top bag when they’re frozen solid), all you have to do is defrost and puree them with some milk and you can have these muffins at a moment’s notice.
These mini muffins taste just like the packaged snack, so they’re perfect for tossing in that lunch box or for an after-school snack. Who says food isn’t love?!
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Prep time:Cook time:Yield:24 mini muffins
1 large ripe banana(140 g)
2 tablespoons (1 fluid ounce) milk, at room temperature
2 tablespoons (28 g) unsalted butter, melted and cooled
2 teaspoons (9 g) neutral cooking oil
2 eggs (120 g, weighed out of shell) at room temperature, beaten
1/2 teaspoon xanthan gum (omit if your blend already contains it)
1/4 cup (36 g) cornstarch*
1 teaspoon baking powder
1/8 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 cup (100 g) granulated sugar
*If you are using a high-starch all purpose gluten free flour blend like Cup4Cup or my mock Cup4Cup, in place of cornstarch, use an equal amount of additional all purpose gluten free flour blend, by weight.
Preheat your oven to 350°F. Grease the wells of a standard 24-cup miniature muffin tin and set it aside.
In a blender or food processor, puree the banana with the milk until smooth. If possible, weigh your banana before blending it and add or subtract banana to ensure the proper weight (140 g). Add the butter, oil, eggs and molasses, and blend again until smooth. Set the wet ingredients aside. In a large bowl, place the flour blend, xanthan gum, cornstarch, baking powder, baking soda, salt and sugar, and whisk to combine well. Create a well in the center of the dry ingredients and pour in the wet ingredients, scraping the inside of the blender or food processor to ensure you are including all of the wet ingredients. Stir to combine. The batter will be thick but smooth. Divide the batter evenly among the prepared wells of the miniature muffin tin and smooth the batter in each well with wet fingers.
Place in the center of the preheated oven and bake until lightly golden brown around the edges and a toothpick inserted in the center of a muffin toward the center of the tin comes out with a few moist crumbs attached (about 12 minutes). Remove from the oven and allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Did you think going gluten-free meant giving up your favorite snack foods? Well not anymore! Gluten Free Classic Snacks helps you bring back the memories of those classic snacks, whether it’s a little surprise in a lunchbox or a treat at the end of the day. Make all the most popular cookies, snack cakes, and crackers you’ve been missing—from Thin Mints(R) Girl Scout Cookies(R) and Hostess(R) Twinkies(R) to Keebler(R) Club(R) Crackers and Kellogg’s(R) Pop-Tarts(R) Toaster Pastries—in your own kitchen with ease.