Family Favorites - April 2019: Gluten-Free Banana Pecan Muffins (Wheat, Egg and Fish-Free, Can Be Milk, Soy and Nut-Free)

I decided to keep posting a family favorite recipe from the blog (with any adaptions that we use regularly, if applicable) on the fourth Friday or Saturday of every month this year.  This recipe will be one that we make quite often and that we all enjoy greatly.  This post is the fourth Family Favorites recipe of 2019.

If you have a recipe on your blog that you consider a family favorite that you'd like to share, please comment below with a link to the recipe, and I'll make sure to pop on over and visit your site to check it out (and leave a comment), and hopefully some of my other readers will, too.

This month's Family Favorite recipe is Gluten-Free Banana Pecan Muffins.  This is basically my Banana Pecan Muffin recipe made gluten-free (they are also fish and egg-free (if all your ingredients are), and can be milk, soy and nut-free (see variations)), along with some tips and tricks that I use.

My family is split when it comes to banana - my husband, middle kid and youngest love them, and my oldest and I can take them or leave them.  None of us, except my middle kid, like banana-flavored things, and my middle kid and youngest are the only ones who will eat things made with banana most of the time (banana bread is normally eaten by all, but not a favorite).  The one thing we can agree on, however, are these muffins.  We all love them!  The pecans add something that make your typical banana muffins into something truly special.  None of us are fans of banana walnut muffins, so it did come as a little bit of a surprise that banana pecan muffins would be a hit, but they are!  There's a bit of a crunch from the pecans, a nice buttery flavor (also from the pecans), and the banana just works so well with it.  They are truly one of a kind in flavor, and definitely worth trying.  If you're not completely sold on banana bread or banana walnut muffins, give these a try!  You may find that they will be right up your alley and give you a whole new love for banana muffins!


Note: The gluten-free flour I recommend does not technically contain soy, but it does contain xantham gum (see "Soy-Free" under variations for more details) which can cause issues for people with soy sensitivities or allergies.  For this reason, I will not claim that this recipe is soy-free.  I will share a soy-free alternative in variations, though.

Gluten-Free Banana Pecan Muffins

½ Cup salted, full-fat butter, softened

1 Cup white sugar
(We always use cane sugar.)

1 ½ Cups gluten-free, cup-for-cup flour 
(We normally use and highly recommend Namaste Gluten-Free Perfect Flour Blend.)

1 teaspoon baking soda

½ - 1 teaspoon salt

3 - 4 Over-ripe bananas
(The more over-ripe the better!)

1 Cup pecans, chopped (raw are best)

1. Preheat oven to 325^oF.
      
2. Line muffin tin with 12 to 18 paper cups, depending on how big you want them.
      
3. In a large bowl, cream butter and sugar.
      
4. Add gluten-free flour, baking soda and salt; mix well.  (Note: Gluten-free flour can be a bit harder to mix well without the aid of a mixer.  It can be done, but it takes a bit of elbow grease. :)  Also the amount of salt is based on preference.  I find 1/2 teaspoon is plenty, personally, but you can use the full teaspoon if you wish. )
      
5. Blend in bananas by mashing them in. (Note: I like to use a potato masher, but a mixer works well, too.  Also, the amount of bananas is based on the size of the banana.  If they are on the smaller size, 4 may be needed.  Again, the more over-ripe, the better your banana muffins will be!)
      
6. Stir in pecans.
      
7. Divide batter evenly among the prepared cups.
      
8. Bake for 20 to 30 minutes or until a toothpick inserted into the center of a muffin comes out clean.

Makes 12 to 18 muffins.

Variations (Please keep individual allergen and dietary needs in mind when using variations.  Thank you!):

• Milk-Free: Use either olive or canola oil or even coconut oil in place of the butter.  You could also use a dairy-free butter like SoDelicious.
     
• Soy-Free: Namaste Gluten-Free Perfect Flour Blend does not claim to contain soy, but it does contain xanthan gum, which can cause issues with people who have soy sensitivities and allergies.  For these reasons, I will not claim that this recipe is soy-free.  You can use regular flour (if you can have it) or a soy-free, gluten-free flour of your choice.  Keep in mind that if your blend doesn't contain guar gum or xanthan gum, you may need to add between 1/2 to 1 1/2 teaspoons of ground flax seed, guar gum or xanthan gum to help with textural issues, too.  You'll have to make sure all of your ingredients are soy-free, too.
     
• Nut-Free: Leave out the pecans and make sure all of your ingredients are nut-free.
     
• Banana Walnut Muffins: Use walnuts in place of the pecans.  You could also use any other type of nut you desire that you think would taste good with the banana.
     
• Banana Chocolate Chip Muffins: Substitute 1 Cup chocolate chips (I recommend Enjoy Life which will keep these muffins allergy friendly) for the pecans or add them in along with.
     
• You can turn this recipe or any of its variations into bread by pouring the batter into a greased (use butter or canola/olive oil - either is fine) 8x4 loaf pan and baking for 60 minutes or until a toothpick inserted into the center of the loaf comes out clean.

I hope you will give this recipe a try soon and that it becomes a family favorite for you, too!