Notes: For the gluten-free flour, I recommend the following: ½ cup (60g)
millet flour, ¼ cup (30g)
tapioca flour, ¼ cup (30g)
brown rice flour, and ¾ teaspoon
xanthan gum. Most store-bought blends (like
this one!) will work, if measured
like this.
Whole wheat pastry flour, regular whole wheat flour, or all-purpose flour may be substituted for the white whole wheat flour.
Use the spottiest, ripest banana you can find! The ones with more brown than yellow are ideal because they have a stronger flavor and more natural sweetness than the pure yellow bananas. (See my photo in the blog post above for more info!)
The mashed banana and Greek yogurt need to equal ½ cup. If you have slightly more mashed banana, decrease the Greek yogurt by the same amount, and vice versa.
Honey or
agave may be substituted for the pure maple syrup. For sweeter muffins, replace 1-2 tablespoons with an equal amount of pure maple syrup.
Any milk may be substituted for the nonfat milk.
This is the 6-cup muffin pan that I use! I love how it doesn't over-brown the muffins' sides like traditional metal muffin pans.
This recipe is easily doubled!
{gluten-free, clean eating, low fat}