A gluten free take on banana muffins! Mochi flour is quickly becoming one of my favorite ingredients to use – super chewy and delicious, versatile, and an easy way to make desserts gluten-free baking friendly! You’d make these mochi muffins pretty much the same way you would normally, but instead of regular flour, use mochiko! I like to add some banana pieces inside for some more flavor, and you can also incorporate walnuts and chocolate chips too!
Banana Mochi Muffins
Ingredients
- 230 g mochiko rice flour
- 4 tbsp unsalted butter, melted
- 170 g granulated sugar
- 2 large eggs, beaten
- 170 g evaporated milk
- 170 g coconut milk
- 1 1/2 ripe bananas
- 1 tsp baking powder
- 1 tsp vanilla extract
- sesame seeds, for sprinkling
Instructions
- Preheat oven to 350°F. Spray your muffin tin well with non-stick spray.
- In a medium bowl, mix together the rice flour and baking powder. In a separate larger bowl, whisk together the melted butter, sugar, and vanilla extract. Once smooth, add the eggs and whisk until combined. Sift in the dry ingredients from the medium bowl, about half the bowl at a time, and mix into the wet ingredients with a spatula until combined.
- Pour in the evaporated milk and coconut milk, and whisk until the batter is completely smooth. Lastly, smash up half a banana with a fork and mix it very well into the batter.
- Fill each muffin tin ~half full with batter. With the remaining banana, cut thin 1/4"-1/3" slices, and carefully place them on top of the batter, I was able to fit ~1 1/2 slices per muffin. Fill the tins the rest of the way, covering the banana slices until just below the rim. I recommend firmly "dropping" the tin from a few inches off the counter a few times to help any bubbles escape before baking. Sprinkle with sesame seeds.
- Bake for 40-50 minutes, or until the top is browned. Transfer to a cooling rack for ~20 minutes. The muffins are best served warm!
- Enjoy!
