I’ve been trying really hard to cut back my white sugar and white carbohydrate intake – so I was on the lookout for a gluten free muffin recipe (preferably one that used banana or pumpkin – my two favorite ingredients). I was excited to find this recipe for gluten free banana cookies in the book, Jennifer’s Way, as it features only whole grain flours and I was able to substitute raw honey for the sugar. Please note I included an affiliate link to where you can purchase the book too.
When I first made the batter, I fully intended for these to be cookies; however, the batter is really wet so I decided to swap cookies for muffins. I wonder if the honey or something I did make the texture change from the original recipe, but I must say, these make mighty fine muffins. They are moist and nutritionally dense. They hit the sweet spot. I’m so excited about this recipe!
I tried making with with just bananas and then swapped 1 banana for a 1/2 cup of leftover pumpkin puree I had sitting around in the fridge. They are just as good – so of course these “banana” muffins can easily be turned into “pumpkin” muffins, or you can do half and half and enjoy the sweetness, texture, and nutritional benefits of both add-ins.
I didn’t add any nuts or chocolate chips, but feel free to when you make them. I may do so next time just to add a bit more crunch and bite to the muffin. I hope you enjoy these as much as I do. Yum. Yum. Yum.
Also, make sure you read the book, Jennifer’s Way. Such an inspiration story of Jennifer Esposito and her journey to find out what was ailing her. I wrote about Jennifer’s story a bit in, Inspired by Jennifer Esposito’s Celiac Story.
Disclosure: This post contains affiliate links.