2-Minute Banana Muffins

Bananas, according to highest scientific authorities, are the greatest body-builders among fruit foods. Serving them daily means saving of money and conserving of health.

If microwaves had been around in 1923, the advertising booklet quoted above surely would’ve included some instant fun. All the banana recipes you’d expect to see are in it, along with bunches more. Some of the ideas for savory goods include: banana croquettes, deviled bananas, bananas as a vegetable, and banana stuffing.

Before there were food blogs, right? It’s all been done before.

When bananas are on sale, grab a bag or two. After the bananas ripen, throw them in the freezer, peel and all. Defrost as needed. Some people like to peel bananas first, then put them in a bag before freezing. I don’t monkey around with that.

2-Minute Banana Muffins

2 minutes

2 banana muffins

Gluten free, vegan, and better than you'd expect from a microwave. How's THAT for selling it?

Ingredients

  • 1 tablespoon olive oil
  • 3 tablespoons mashed ripe banana
  • 1 tablespoon milk (hemp, coconut, or whatever)
  • 1/2 teaspoon pure vanilla extract
  • 4.5 tablespoons gluten free flour
  • 2 tablespoons sugar (brown or coconut sugar)
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon baking powder
  • 1/8 teaspoon baking soda
  • Pinch of ginger
  • 2 tablespoons chocolate chunks, optional

Instructions

In a mug, combine oil, banana, milk, and vanilla.

Add gf flour, sugar, cinnamon, baking powder, baking soda, and ginger. Stir well. Fold in chocolate chunks, why not? Divide batter between 2 paper-lined ramekins. Place both ramekins on a paper towel in the microwave. Muffins will puff up and could potentially spill over while cooking.

Cook muffins for 1 minute at full power (in a 1500 watt oven). Cook time will vary depending on how powerful your microwave is. Let cool for only a minute or two before removing paper from ramekins. Important, because condensation will form on bottom.

Notes

Make a sorghum flour blend by combining: 2 parts sorghum flour, 2 parts tapioca flour, 1 part potato starch, 1 part almond meal. Mix flours well in a large container. Use this blend to replace wheat flour in recipes. Enhance the color and flavor of baked goods by adding a few tablespoons of mesquite flour to your favorite flour blend.

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awesome texture banana muffins

In case you’re thinking, “Okay, but I want to bake a dozen,” here’s one of my favorite recipes for Fluffy Banana Muffins.

Still hungry? There’s something for everyone at Gluten Free Wednesdays.

Comments

  1. Love that this recipe makes just two muffins, Linda! That’s the perfect number! Great recipe. :-)

    Shirley

  2. this recipe was nice but the texture was a little weird. also the smell was quite offputting but all together it was nice.

  3. How if we don’t use the baking soda and baking powder, will it work for muffin in microwave ?
    Thanks.

  4. These are so great! Major yums. Used regular flour and sugar and still turned out okay. In fact, I accidentally used almost double of each and they were still excellent? (confusing measuring instruments, my bad) ThanksQ

  5. miranda says:

    Could you make these without bananas??

  6. I made these today and they were really good, I used a rice flour blend that I had on hand and they were excellent, will for sure make these again.

  7. Christin says:

    Would substituting coconut oil for the olive oil work???

  8. Mamawise says:

    Gosh I just made these. The mix was really dry so I added about 2 T milk. Cooked for 1 minute came out like warm crumb dough. Cooked again for another minute, still like warm crumb dough :( what did I do wrong? I checked the ingredients. I really wanted this to work

    • Before cooking, it’s very much like a regular cake batter. Actually, a bit on the wet side. I just made a batch and they turned out great. Oil, milk, ripe banana (so ripe I squeezed it from the peel), vanilla, added dry ingredients . . . without being there with you, it’s hard to say. Any thoughts, readers?

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