For these muffins, I’m using a combination of oat and corn flour. I got the idea to add corn flour after reading my friend Alanna’s cookbook, Alternative Baker. (By the way, if you are looking for a good gluten-free cookbook, be sure to check Alanna’s cookbook!) The corn flour gives the muffins a subtle sweet and nutty flavor, which I loved. These muffins are quite filling. Just one in the morning keeps me going for hours!
MASTERING MY MISTAKES / COOKING NOTES
Make sure to use large bananas: I made a batch with medium-sized bananas and my muffins ended up being very dry. Definitely use large bananas.Flour substitutions: The corn flour I’m using here is finely Bob’s Red Mill’s corn flour. It’s more finely ground than their polenta, and it’s not masa harina. If corn flour is difficult for you to find, replace it with another 1/2 cup of oat flour. You can also make this entirely with regular flour or whole wheat pastry flour, if you’re not gluten free. Use a total of 1 3/4 cups of flour, and leave out the tapioca starch. Because oat flour and corn flour are gluten free, I use tapioca starch to help bind the dough together so that the muffins don’t fall apart.Sugar substitutions: I liked the combination of the malty sweet flavors of coconut sugar and bananas. If coconut sugar is difficult to find, use brown sugar instead. I always love topping my muffins with a tiny sprinkle of turbinado sugar to give the muffins a crunch on the top. I believe demerara sugar is the same thing.
