What’s for Breakfast? Banana Nut Muffins!
These are so good they make my mouth water. They are every bit as easy as any muffin mix, and because you made them, you know just what is in them! For a treat they are pretty healthy and completely gluten-free! Yum!
I love bananas. I buy a some every week, and every week a few get overripe. When that happens, I make banana nut muffins. My family doesn’t know that I’m using up something that might go bad if I didn’t bake immediately. I have been know to freeze a couple of bananas if I don’t have enough for this recipe. I’ve found that I can skin the overripe bananas and cut them into chunks to freeze them. When I need them the chunks thaw quickly and nothing is lost. I used to freeze them whole–not such a good idea. I didn’t like messing with them frozen and they didn’t thaw quickly. Take it from me, chunking them up before you freeze them in a zip bag is the way to go.
Check out your pantry or kitchen counter. Do you have a few bananas you should be using up? Go for it and make a batch for breakfast and enjoy! Happy gluten-free baking!
- 1½ cup Baking Free™ Gluten-Free all purpose flour (124 g per cup)
- 1 cup sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 3 bananas (medium, ripe)
- 1 egg
- ⅓ cup canola oil
- 1 teaspoon vanilla extract
- ½ cup chopped nuts
- Preheat oven to 375 degrees F.
- In a large bowl, combine dry ingredients.
- In another bowl, mash the bananas, add egg, add oil and vanilla; mix well. Stir into the dry ingredients just until moistened.
- Stir in the chopped nuts.
- Fill greased or paper lined muffin cups about half full.
- Bake at 375 degrees for 22-24 minutes or until a toothpick inserted in the center comes out clean.
- Cool for 10 minutes in the pan.
- Remove from pan and completely cool on wire rack. Makes about 12 muffins.