Gluten-Free Vegan Banana Muffins - Rhian's Recipes (2024)

FAQs

Why is my banana muffin hard? ›

Avoid overmixing your wet ingredients with the flour mixture as this will result in more dry, dense muffins instead of muffins with a moist crumb. Follow the other tips above for using overripe bananas for the best guarantee of moist muffins!

Gluten-free muffin base ingredients:

avocado oil, or neutral oil of choice. milk of choice at room temperature - If you're dairy free, use dairy free milk. vanilla extract. 1:1 gluten-free flour - Buy a gluten-free flour blend with xanthan gum added.

Muffin recipes are usually made with a simple batter including vegetable oil. This makes them softer and less dense and sturdy than a cupcake made from butter-based cake batter.

Whether they are getting stale or are starting to crumble, leftover muffins make amazing bread pudding.

To make banana muffins moist, make sure you're using a solid ratio of dry to wet ingredients. I found the muffins to be dry without the addition of liquid, but a couple Tablespoons of milk solved the problem.

Sorghum Flour

Sorghum lacks binding capability, so pair with an absorbent and stretchy flour or starch like tapioca. It's great in pie crusts, cakes, muffins, breads like our Best No-Knead GF Bread and Fluffy Gluten-Free Focaccia, and cookies like our Cranberry Macadamia Nut Cookies.

But if you're looking for a good store-bought gluten-free blend, I recommend Bob's Red Mill 1 to 1 baking flour. This is based on sweet rice flour, and it makes a good sub for sweet rice flour in my recipes if you don't have any on hand.

Chilling your muffin batter overnight in the fridge is the BEST thing you can do for amazing muffins. It makes them more moist, tender, and TALLER! It's very similar to chilling cookie dough, which if you know me you know I'm obsessed with chilling cookie dough.

Why put water in the oven when baking muffins? ›

The Verdict. The muffins that were baked with hot water did have bigger air pockets on the inside, resulting in a lighter and more airy texture.

Rest the Muffin Batter

The first, most hands-off way to make your muffins pop (literally) is to let the batter rest. Make the batter, cover the bowl with plastic wrap, and let the batter rest at room temperature for about 1 hour. If you're short on time, just 30 minutes can make a difference.

Over-mixing the batter. You'll know that you've done this if the muffins also turn out tough and chewy. This prevents rising because the gluten network is too tight to expand around the gas bubbles. Under-mixing the batter.

If your muffins aren't baked through, the problem could be that the oven temperature could have been to low, the batter could have been overmixed, and/or the wrong amount of leavener was used.

Not enough leavening: 2 tsp of baking soda is good for about a dozen small-medium muffins. It looks like you're making 2 dozen, or very big ones. The egg whites won't help much unless you whip them up first, and even then the air will come up when you add the heavy stuff.

Well, here's a quick and easy trick to bring your stale muffins back to life. Moisten a paper towel, wrap it around the muffin, and reheat it in the microwave until warm, about 15 to 20 seconds. Don't be tempted to microwave the muffin much longer than 20 seconds.

For soft and tender banana bread, gently stir the wet ingredients into the dry — don't overmix! The more you stir, the more gluten will develop. The result will be a tough, rubbery banana bread. Simply stir until moist, and then do no more.

Chilling your muffin batter overnight in the fridge is the BEST thing you can do for amazing muffins. It makes them more moist, tender, and TALLER! It's very similar to chilling cookie dough, which if you know me you know I'm obsessed with chilling cookie dough. Think of it like marinating.