Giant Gluten Free Banana Nut Muffins
These Costco-look-alike banana nut muffins are dreamily banana-heavy, buttery, and the perfect treat for a mid-day snack, breakfast, after school bite, or dessert
Servings: 8 giant muffins
Calories: 400kcal
Equipment
- Giant muffin tin (usually for 6 giant muffins)
- Giant muffin liners
- Blender or nutribullet
- Electric mixer
Ingredients
- 3/4 Cup salted butter room temperature
- 1/2 Cup white sugar
- 1/2 Cup packed brown sugar
- 2 large eggs
- 4 overripe bananas (not completely brown)
- 1/4 Cup sour cream
- 1 1/2 tsp vanilla extract
- 2 tsp banana extract the secret ingredient!
- 1 1/4 Cup gluten free 1-1 flour mix with xanthan gum added (if it doesn't have xanthan gum, add 1 teaspoon xanthan gum)
- 1/4 Cup arrowroot starch
- 1/2 Cup sweet rice flour
- 3 tsp baking powder
- 1/2 tsp salt
- 1 1/2 Cup chopped walnuts
Instructions
- First, make your muffin batter! This will need to sit in the fridge for at least 8 hours (I make mine at night or in the morning and then wait until morning or evening to make them). This step is important for getting the right rise out of the muffins.
- In a large bowl, using an electric mixer, cream the room temp butter with the white and brown sugar for 2-3 minutes until lighter and fluffy. Add in the eggs, one at a time, beating thoroughly in between each addition. Finally, add the ripe/overripe bananas and the sour cream to a blender or nutribullet and blend until completely smooth, then scrape the blended mixture into the butter/sugar/eggs and beat to combine. Then add in the vanilla and banana extract and beat to combine. Then, stir in the gluten free 1-1 flour, starch, sweet rice flour, baking powder, salt, and 1 cup of the chopped walnuts until fully combined. Then cover with plastic wrap and put in the fridge for at least 8 hours or overnight.
- Once the batter is ready, take the batter out of the fridge and let it sit at room temp for 45 minutes to soften. Then preheat the oven to 350° Fahrenheit and line the giant muffin tin with paper liners (8 muffins worth), then scoop the batter into the cups - I overfill them so that they're extra-big - so filling nearly to the top (a bit over 3/4 full). Then sprinkle the remaining chopped walnuts on top of the muffins and bake for 30-40 minutes or until a skewer inserted into the center of a muffin comes out clean. Let cool before serving/eating!