I’ve been pondering a banana bread recipe printed on the back of my gluten-free rice flour blend box for about 2 months now. I like banana bread and it’s easy to tweak and make healthier, but I don’t know…I can’t seem to get in the mood for slicing and plates. It’s spring! Zap! Bam! Pow! I can’t be hindered by cutlery! So the other day as I pondered this recipe, it occurred to me: what if I made the bread into muffins? And what if instead of the omg walnuts again walnuts I used…TRAIL MIX? The wheels were in motion. I had no choice but to try it.
They turned out amazingly delicious! I decided on tropical trail mix to go with banana, and added some dried pineapple and mango for a little extra zing. Every bite was studded with coconut, nuts and sweet jewels of fruit! And the muffins themselves were moist and had a wonderfully mild banana flavor. But actually, I think my favorite part is the trail mix and fruit on top. It looks so luscious and inviting, and when you take a bite it’s fruity and nutty and ever so slightly caramelized, and just makes the banana bread come alive – with like, no effort! Just smoosh trail mix and a few chunks of fruit on top before you bake! I don’t think it gets easier than that.
15 minPrep Time
30 minCook Time
45 minTotal Time
- 2 Tbs flax seed meal
- 6 Tbs water
- 1/3 c brown sugar or palm sugar
- 1/3 c unsweetened applesauce
- 1/4 c olive oil
- 3 ripe bananas, mashed
- 1/4 c almond milk
- 1/4 tsp white vinegar
- 2 tsp vanilla
- 2 c gluten-free all-purpose baking blend
- 1 tsp baking soda
- 1/2 tsp cinnamon
- 1/2 tsp salt
- zest of 1 orange, grated (about 1 Tbs)
- 1/2 c tropical trail mix
- 1/3 cup dried pineapple and mango chunks
- 3/4 c tropical trail mix for topping
- 1/3 c dried pineapple and mango for topping
- Heat the oven to 350°. Give a muffin tin a light coating of nonstick. Combine the flax meal and water in a cup and pop it into the fridge to thicken. Use an electric mixer to combine the sugar, applesauce and olive oil in a large bowl. Beat in the flax and water mixture. Stir in the mashed bananas. Combine the almond milk and vinegar in a cup, then stir it in. Blend in the vanilla.
- Whisk the baking blend, soda, cinnamon and salt together in a separate bowl, then stir it into the wet ingredients. Stir in the orange zest. Fold in the 1/2 cup of trail mix and the fruit.
- Fill each muffin tin almost full. Sprinkle trail mix and extra fruit on top, pressing it down a little so it stays on. Bake for 28-30 minutes. Let the muffins cool completely before lifting them out of the tins with a fork - try to keep them upright so most of the trail mix stays in place. Repeat with the remaining batter.
Very loosely based on the banana bread recipe I found on the back of a Betty Crocker® All-Purpose Gluten Free Rice Flour Blend package.
This recipe is vegan and gluten free friendly; check the labels on your ingredients to make sure they work for you.
Per muffin, about 79g: 161 calories (49 calories from fat); 5.5g fat (8%)(2.0g sat, 0.0g trans); 0mg cholesterol (0%); 203mg sodium (8%); 26.7g carbohydrates (9%); 1.9g fiber (8%); 1.1g protein; Vitamin A 1%; Calcium 2%; Vitamin C 5%; Iron 2%, Potassium 3%