1) Preheat the oven to 375°F. Grease a 12-cup muffin pan, or line the pan with papers, and grease the papers.
2) Whisk together the baking powder, baking soda, xanthan gum, salt, cinnamon, and flour or flour blend. Set aside.
3) Beat together the soft butter, sugar, and molasses.
4) Beat in the eggs one at a time, scraping the bottom and sides of the bowl between additions.
5) Add the dry ingredients to the mixture in the bowl in three parts, alternately with the mashed bananas, beating well between additions and scraping the bottom and sides of the bowl one or two times during this process.
6) After everything is added, scrape the bowl again and beat at medium high speed for 30 seconds
7) Stir in the walnuts.
8) Scoop the batter into the prepared pan, mounding the cups full. The batter will rise above the level of each cup; that's fine.
9) Bake the muffins for 22 to 25 minutes, until the middle springs back when lightly touched. Remove from the oven and let rest for 5 minutes before removing from the pan. Best served warm.
Yield: 12 muffins.
*Make your own blend
Many of our gluten-free recipes use our King Arthur Gluten-Free Multi-Purpose Flour, which includes ingredients that reduce the grittiness sometimes found in gluten-free baked goods. Our flour also increases the shelf life of your treats, keeping them fresh longer.
The following make-at-home blend, featuring stabilized brown rice flour, works pretty well when substituted; and it tastes better than a blend using regular brown rice flour.
Whisk together 6 cups (28 1/2 ounces) King Arthur stabilized brown rice flour; 2 cups (10 3/4 ounces) potato starch; and 1 cup (4 ounces) tapioca flour or tapioca starch. Store airtight at room temperature. Note: You can substitute white rice flour for the brown rice flour if you like; it'll make your baked goods grittier (unless you manage to find a finely ground version).