Recipe: Gluten Free Banana Bran Muffins

I found an old binder of mine the other day and in it was a collection of recipes from my pre-celiac days.

Recipes I used to make all the time for my family.

After being gluten free now for a number of years and feeling pretty confident in my gluten free baking I thought I would take out a couple of the recipes and see if I could make them gluten free and still taste as good as ever.

One of the recipes was a banana muffin recipe that had All-Bran in it.

All-Bran is definitely NOT gluten free and bran in itself is not. However now we can find rice bran in the health food stores and so I decided I would give this recipe a switch-up.
I am so very pleased that I did and will definitely be making these muffins again.

The original recipe was written on a piece of paper with no name on it so I hope the original writer will be happy with the changes I made to it.

Recipe: Gluten Free Banana Bran Muffins

Ingredients:

1/4 cup white sugar
• 2-3 ripe bananas, mashed
• 1/4 cup canola or vegetable oil
• 1 tsp gluten free vanilla
• 1 large egg
• 1/2 cup rice bran
• 1 cup gluten free flour blend (I like to use Compliments gluten free flour blend that I can get at Safeway or Sobeys)
• 1 tsp gluten free baking powder
• 1 tsp baking soda
• 1/4 tsp salt
• 1/2 cup Enjoy Life mini chocolate chips

Method:

1. Preheat oven to 375 degrees.
2. Line a muffin tin with 9-10 cupcake liners.
3. In a stand mixer beat the white sugar, mashed bananas, oil, egg and vanilla.
4. In a small bowl whisk the gluten free flour, rice bran, baking soda, baking powder and salt.
5. Add dry ingredients to wet and mix on medium speed until batter is quite light.
6. Add in the chocolate chips and mix.
7. Spoon batter into the cupcake liners.
8. Bake in the oven for 20 minutes.
9. Remove and cool.

Enjoy!