It’s no secret that I love muffins. Growing up I used to adore the Dunkin Donuts muffins particularly the low fat blueberry (because was “healthier”) or when I was feeling extra indulgent the coffee cake muffin! Can we all just agree now that the tops of muffins are the best part!
It has been a while since I have had muffins because gluten free muffins are hard to come by these days. I also have become less and less of a fan of the super sugar filled muffins and enjoy a muffin that uses the natural sweetness of the fruit
Gluten Free Banana Bread Muffins
2 cups Bob’s Red Mill All Purpose Gluten Free Flour
1/2 cup canola oil
1/2 cup brown sugar
1/4 tsp salt
1 tsp baking soda
2 eggs beaten
3 overripe bananas mashed
1 tsp vanilla
2 tsp cinnamon
1.) Preheat the oven to 375 degrees F. Spray a muffin tin with non-stick cooking spray or line with baking cups.
2.) In a bowl combined mashed bananas, eggs, vanilla, cinnamon, sugar and canola oil, whisk together.
3.) In a separate bowl combine flour, baking soda and salt.
4.) Slowly mix in flour mixture with banana mixture. Make sure mixture is well blended
5.) Fill each tin about halfway with your mixture.
6.) Bake for 20 minutes.
7.) These muffins taste best served right out of the oven or within 2 days of making. I recommend serving warm. They also are great with sunbutter (or nut butter of your choosing) smeared on them!
*I have found that recipes with gluten free flour don’t last as long so I suggest eating as soon as possible and store in an air tight container.*