Gluten Free Wolfhead Banana Caramel Muffins made with QUeen Milling Superfine Wholegrain Rice Flour and a splash of Wolfhead Banana Caramel Vodka are like a warm hug for your taste buds! These bad boys are the ultimate combo of sweet and cozy, perfect for any hour of the day. The banana-packed batter is super moist and fluffy, while the gooey caramel swirls are like little bites of heaven melting in your mouth. Drizzle some caramel and toss in a few crunchy walnuts, and you've got a treat that's as pretty as it is tasty!
Butter — For this gluten free banana caramel muffin recipe, be sure to melt the butter completely before mixing it with the other ingredients to ensure a smooth and uniform batter.
Dark Brown Sugar — dark brown sugar is the best option for this recipe, giving the gluten free banana caramel muffins with Wolfhead Banana Caramel Vodka a classic smooth caramel sweetness.
Eggs —Eggs play a crucial role in giving the gluten free banana caramel muffins their structure and moist texture. Make sure your eggs are at room temperature before incorporating them into the batter, as this helps in achieving a smooth and well-mixed consistency.
Flour —QUeen Milling Gluten Free Superfine Wholegrain Rice Flour is a great choice for this recipe or QUeen Milling Gluten Free Pancake Mix. Be careful not to over mix once you've added the flour, as this can make the gluten free muffins tough.
Baking Powder —A small amount of baking powder helps the gluten free muffins rise slightly, giving them a lighter texture. Ensure it's evenly distributed in the dry ingredients to avoid any uneven rising.
Salt —A pinch of salt enhances the banana caramel flavor and balances the sweetness.
Wolfhead Banana Caramel Vodka - in this recipe is the star of the show, adding a delectable sweetness and a hint of tropical flair that elevates the entire dish. The smooth, rich notes of caramel meld perfectly with the fruity essence of banana, creating a symphony of flavors that dance on the palate. This unique ingredient is sure to impress and delight family and friends.
Ingredients:
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1 1/2 cups (210 grams) QUeen Milling Gluten Free Superfine Wholegrain Rice Flour
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1 teaspoon (5 grams) baking soda
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1 teaspoon (5 grams) baking powder
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1 teaspoon (2.5 grams) cinnamon (optional)
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1/2 teaspoon (1.5grams) salt
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3 ripe bananas (264 grams), mashed
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3/4 cup (140 grams), dark brown sugar
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1 egg (53 grams), lightly beaten
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1/3 cup (70 grams) butter melted or coconut oil
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1⁄8 cup of Wolfhead Banana Caramel Vodka
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1/2 cup caramel sauce (store-bought or homemade)
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Optional: Chopped nuts
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Preheat Oven: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease with cooking spray.
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Mix Dry Ingredients: In a large bowl, sift the flour, baking soda, baking powder, cinnamon (if using) and salt. Set aside.
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Combine Wet Ingredients: In another bowl, mix the mashed bananas with the sugar, egg, melted butter, Wolfhead Banana Carmel Vodka.
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Incorporate Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix, as this can make the muffins dense. Rest the batter for 20-30 minutes allowing the flour to fully hydrate. This short period of waiting time can make a significant difference in the outcome.
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Fill Muffin Tin: Divide the batter evenly among the muffin cups, filling each about 3/4 full. Sprinkle Chopped nuts on batter.
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Bake: Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
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Cool: Allow the muffins to cool in the tin for about 5 minutes before transferring to a wire rack to cool completely. Drizzle caramel on muffins.
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Enjoy: Serve warm or at room temperature. These muffins are perfect for breakfast, a snack, or even dessert!
- TIP: Mini loaves make a wonderful host/hostess gift. Divide the batter evenly amongst your mini loaf pans, and bake for approximately 33 minutes or until toothpick inserted comes out clean.