Some days start off busy right from the get-go. On mornings like these most of us wish we had something healthy and ready to grab and eat on the run. Most muffins usually freeze well and if you like variety, like I do, it pays to keep 2-3 kinds of muffins in your freezer all the time. This gluten free banana muffin recipe is one of my favorites.
Not only are muffins great for breakfast, but they also make a good snack. On the nutrition side, muffins offer a low sugar, high fiber option. Add a piece of fresh fruit to this recipe to help you feel full and satisfied whether you need breakfast on the go or an afternoon snack.
Ingredients
- 1/2 cup butter or butter substitute (soft)
- 3/4 cup sugar
- 2 eggs
- 3 bananas (mashed)
- 2 tsp. vanilla
- 1 tsp. lemon juice
- 2 1/4 cup gluten free flour
- 2 tsp. xanthan gum
- 2 tsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp. salt
Instructions
Preheat oven to 350 degrees. Mix butter and sugar until blended. Add eggs, vanilla and lemon juice and mix well. Add the mashed bananas and mix well again.
In a separate bowl, mix dry ingredients and blend with fork. Add the dry ingredients to the wet mixture and blend. You may need to add a small amount of milk or Almond milk to get it to an easy flow consistency. The amount of milk needed depends on the type of gluten free flour blend used. Place the muffin batter into greased muffin tins (or paper baking cups) and bake for 30-35 minutes.
Notes
Banana Tip: Have bananas that are getting too ripe, but don’t have the time right now to make muffins? Mash the bananas and place in the freezer. Be sure to label the container with how many bananas you’ve mashed. When you’re ready to make your muffins, pull them out and defrost them!
