Sherill's GF Banana Bread Muffins
These muffins are named after my Dad, because he loves banana bread! After having a rough time with some GI issues, he now follows a Gluten-Free eating plan to improve and promote his healthy gut. These muffins are super easy to make and so yummy everyone will love them. Use them for breakfast, or on-the-go snack in your lunch sack or backpack.
Ingredients
1/3 cup coconut or olive oil + 2 Tablespoons butter (butter gives a yummy flavor)
2/3 cup brown sugar, packed
2 large eggs slightly beaten
2 teaspoon vanilla extract
1 3/4 cups all-purpose gluten-free flour (like Bob’s Red Mill or Cup-4-Cup)
2 teaspoons GF baking powder
2 teaspoons cinnamon
2 shakes of nutmeg
2 shakes of turmeric
1 teaspoon xanthan gum
1/2 teaspoon salt
1 1/2 cups mashed ripe bananas
(usually 3 good sized bananas)
Choose 1/2 cup of one of the following: chopped pecans, walnuts, raisins, GF chocolate chips or GF chocolate sprinkles
Instructions
Preheat oven to 350*
Blend together oil, sugar, eggs, and vanilla in large bowl
In another bowl mix flour, baking powder, cinnamon, nutmeg, turmeric, xanthan gum and salt
In third bowl use mixer to mash bananas until smooth
Add bananas to liquid mixture and blend together
Add liquid mixture to flour mixture and blend just until mixed; do not over mix
Stir in nuts, raisins or chocolate as desired.
Batter will be somewhat soft, almost liquidly
Pour into paper liners in muffin pan, place in middle rack of preheated oven
Bake muffins for around 30 minutes; test for doneness with toothpick; the toothpick should come out clean when done.
Optional: use 3 tiny loaf pans, bake for 30 mins.; 9x5" loaf pan bake for 1 hour; two - 5x3" loaf pans bake for 45 mins.
Adapted from Bob's Redmill muffin recipe