One of my favorite things to do is stalk the produce section of stores for bagged bananas. Yes, I know how to have a good time.
Those slightly bruised, often labeled as overripe, bananas are a bargain. After the bananas actually do ripen, throw them in the freezer, peel and all. Defrost at room temperature or in the microwave to use as needed.
Ripe bananas are essential for baking. And eating. My guess is that some banana haters would actually be lovers if they were introduced to the ripe banana. I could go on, but why?
All the flavor of banana bread in a light, cake-like muffin. Easy to mix by hand in about 15 minutes. I like to pair these muffins with chocolate pudding. But enough about my issues. More notes after the recipe.
- 1 1/2 cups gluten free flour blend
- 1/2 cup sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/8 teaspoon cardamom
- 3/4 cup ripe banana, mashed
- 1/2 cup hemp or coconut milk
- 1/4 cup olive oil
- 1 egg, slightly beaten
- 2 teaspoons pure vanilla extract
Preheat oven to 350 degrees. Place 12 paper liners in a cupcake pan.
In a medium bowl, combine: gf flour, sugar, baking powder, cinnamon, baking soda, salt, and cardamom.
In a separate bowl, blend banana, milk, oil, egg, and pure vanilla extract. Add liquid ingredients to dry ingredients and stir thoroughly.
Fill paper lined muffin tins with batter using a number 16 disher to scoop batter evenly. Sprinkle tops of muffins with cinnamon sugar before baking if you like.
Bake for 24-25 minutes, until tester inserted remains mostly clean.
A combination of gluten free flours usually gives the best result for gluten free baked goods. For these banana muffins, I used the Artisan Blend from Pamela's. This is a great product that works well as a cup-for-cup replacement in recipes. If you sub a different all-purpose gluten free blend, you may need to add a small amount of guar gum.
Chocolate chips and/or nuts would be delicious in this muffin. Sometimes plain is what's needed though.
In case you’re thinking, “Great, but I only want a couple,” here’s how to make 2 banana muffins in two minutes.
Attention cookie fans: check out the kosher for Passover section in grocery stores now. So many goodies. Look for non–
See you Friday for 3-Ingredient Recipe day.