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.
So basically, all that happened here is I took a gluten-free banana bread recipe, replaced the eggs with flax, the butter with olive oil, and some of the sugar with applesauce. Oh, and they called for a wee bit of buttermilk, so I used almond milk mixed with a bit of vinegar instead. Then I mixed in a happy amount of trail mix and dried fruit, chucked it into muffin tins and baked it for half the time the banana bread recipe called for. And succeeded in coming up with a scrummy muffin, and avoided being hindered by cutlery.
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%