Gluten-Free Goddess Banana Muffin Recipe with King Arthur Gluten-Free Measure for Measure Enriched Flour

Gluten-Free Goddess readers have lately been asking, Hey, GFG! Can we substitute a pre-mixed gluten-free flour blend in your recipes?

My response has always been, Why not try it? Experimentation, after all, is a path to knowledge, and required initiation into Gluten-Free Land. My own journey into gluten-free baking was a long and winding road of experimenting with various flours and starches, sugar levels, eggs and egg-free, dairy and non-dairy... I tried everything. After almost twenty years, I have pared down my choices and found my own preferences. I imagine it reflects the path most of us take. Today, though, prompted by a new reader's request, I decided to experiment with a pre-mixed gluten-free flour blend. I chose King Arthur Gluten-Free Measure for Measure Flour because it is enriched (as standard wheat flours and mixes are).

I picked my tried and true Gluten-Free Goddess Banana Muffin Recipe, substituting the alternative flours and starches with King Arthur's, cup for cup.

The results?

This blend works, cup for cup in my recipe. So the simple answer is, Yes.

Are there differences? Also yes.

The muffins using the King Arthur GF mix baked up slightly smaller, lighter, and have a milder flavor. The texture was springy and tender.

Will I switch to the convenience of using a single flour blend? No, I don't think so. I miss the flavor of my preferred GF grains, and their slightly heftier texture.

Gluten-Free Goddess Banana Muffins baked with King Arthur Gluten-Free Measure for Measure Enriched Flour cooling on a wire rack. If you are looking for a pre-made GF flour blend, this mix might be right for you. I predict it will work in any of my recipes- based upon the success of this experiment. Note: This is NOT a sponsored post. I purchased the King Arthur Gluten-Free Enriched Flour at for the purpose of experimenting with one of my recipes.

Gluten-Free Goddess Banana Muffin Recipe with King Arthur Gluten-Free Measure for Measure Enriched Flour

These banana muffins turned out light and springy, with a fragrant banana taste. If you enjoy a lighter classic style muffin using one gluten-free flour mix, this recipe is for you.


1 cup mashed ripe bananas
2 large organic free-range eggs, beaten
1/4 cup light olive oil or avocado oil
1 cup light brown sugar
1 1/2 cups King Arthur Gluten-Free Measure for Measure Enriched Flour
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon fine sea salt
1/4 teaspoon nutmeg
2 teaspoons bourbon vanilla extract


Preheat the oven to 375ºF. Line a 12-muffin pan with paper cupcake liners.

In a mixing bowl, beat the mashed bananas with the eggs, oil, and brown sugar till combined. Add the King Arthur Gluten-Free Flour blend, baking powder, cinnamon, nutmeg, sea salt, and vanilla extract. Beat until a smooth sticky batter forms. Spoon the batter into the 12 muffin cups.

Bake on the center rack for 21 to 23 minutes until the muffins are domed and slightly golden, and the center is done (a wooden cake tester should emerge clean). Cool on a wire rack. Serve warm.

Any leftovers- wrap, bag, and freeze for an easy grab-and-go treat. Makes 12 muffins.

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