Ingredients

1 3/4 cup Dianne’s Gum-Free, Gluten-Free, Low-FODMAP Flour Blend (220 g)

1 teaspoon baking powder

1/2 teaspoon salt

1 teaspoon ground cinnamon

3/4 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cardamom

1/4 teaspoon ground cloves

2 large bananas (about 1 cup mashed)

2 large eggs, lightly beaten

1/3 cup granulated sugar

1/4 cup packed brown sugar

1/4 cup unsalted butter, melted

1 tablespoon coarse-grain sugar (such as Bob’s Red Mill Sparkling Sugar)

1/4 teaspoon ground cinnamon (for topping)

Instructions

Step 1: Preheat your oven to 350 degrees F. Line a standard 12-count muffin tin with paper liners or grease it lightly.

Step 2: In a medium bowl, whisk together the flour blend, baking powder, salt, and all the spices (cinnamon, ginger, nutmeg, cardamom, cloves). Set this dry mixture aside.

Step 3: In a large bowl, mash the bananas until smooth. Stir in the lightly beaten eggs, granulated sugar, brown sugar, and melted butter until combined.

Step 4: Add the dry flour and spice mixture to the banana mixture. Stir gently until just combined and no dry streaks remain, being careful not to overmix.

Step 5: Fill each muffin cup about two-thirds full with the batter.

Step 6: In a small bowl, mix the coarse-grain sugar with the 1/4 teaspoon ground cinnamon. Sprinkle a little of this cinnamon sugar topping over each muffin.

Step 7: Bake the muffins in the preheated oven for 20 to 24 minutes, or until they are lightly browned and the tops spring back when gently touched.

Step 8: Remove the muffins from the oven and allow them to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Tips & Variations

Use very ripe bananas for the best natural sweetness and moist texture.

If you don’t have the specific flour blend, you can substitute with a gluten-free all-purpose flour mix of your choice.

For a nutty twist, add 1/2 cup chopped walnuts or pecans to the batter before baking.

To make these muffins vegan, try substituting the eggs with flax eggs and use a dairy-free butter alternative.

The coarse sugar topping adds a delightful crunch—don’t skip it, or substitute with turbinado or demerara sugar.

FAQs

Can I use regular all-purpose flour instead of the gluten-free blend?

Yes, regular all-purpose flour can be used as a substitute. The texture may be slightly different, but the muffins will still turn out delicious.

How do I know when the muffins are done?

The muffins are done when their tops are lightly browned and they spring back when you gently press them. You can also insert a toothpick into the center; if it comes out clean or with a few moist crumbs, they’re ready.