Gluten-Free Banana Apricot Pecan Muffins

I recently read there are more anti-cancer components in bananas that are way overripe and suggested to my children they might consume the aging bananas on our counter in the interest of health. They said to make banana bread and they’d take their chances. Instead, I decided to make muffins for two reasons: They are a single serving size and they can be more nicely presented when sharing them with the neighbors.

Gluten-Free Banana Apricot Pecan Muffins

2 sticks of butter, softened to room temperature
6 largish very ripe bananas, smashed up a bit
3 teaspoons vanilla extract
4 large to extra-large eggs, room temperature
4 cups gluten-free flour plus 1 1/2 teaspoons Xanthan Gum
(My suggestion, use BetterBatter Gluten-free flour and it already includes the Xanthan Gum!)
2 cups granulated sugar
1 1/2 cups chocolate chips
1 cup pecans, toasted and finely chopped
1/2 cup dried apricots, finely minced
4 teaspoons baking powder
1 teaspoon salt
1 teaspoon good quality cinnamon
1/4 teaspoon ground nut meg
tiny pinch of ground cloves

Preheat oven to 325 degrees. Line muffin tins with cupcake papers. (this recipe makes 24-30 cupcakes)

Beat butter and sugar together in a large mixing bowl until light and fluffy. Add in the vanilla, eggs, and bananas, mixing well. Mix together the flour, baking powder, salt and spices and blend into the butter mixture. Add in the chocolate chips, apricots, and pecans and thoroughly incorporate into the batter.

Scoop into the prepared muffin tin about 3/4th high. An ice cream scoop works well for this. Bake in preheated oven for approximately 35-40 minutes depending on your oven. Test with a toothpick to make sure there are no wet crumbs in the middle. They should be slightly firm to the touch.

Time to make a cup of coffee!

Important Note:

Dealing with gluten-free flour is different than wheat flour. Gluten-free flour weighs heavier. For this recipe, I used 140 grams of flour per cup or about 5/8th of a cup. If you have a kitchen scale, it makes this much easier. I got one for around $20 that is about the size of a sheet of paper, thin, and fits into a drawer. Just put down a sheet of waxed paper and measure out your flour accordingly.