In a Medium bowl whisk together:
1-1/2 Cups Gluten Free Flour Blend (I used Bobs Red Mill)
1 tsp. Baking Powder
1 tsp. Baking Soda
½ tsp. Salt
1 tsp. Cinnamon
Using either a Potato Masher or fork:
Mash 3 Large Ripe Bananas on a plate
Combine in a Large Bowl with a wooden spoon:
¾ Cup Sugar
1 egg: slightly beaten
1/3 Cup Melted Butter (Cooled off a little bit)
1 tsp. Vanilla
Fold in the Flour Mixture using a Rubber Spatula. Do not over beat.
Add 1/2 cup Chopped Pecans (or walnuts)
1 cup Mini Dark Chocolate Chips
Spray Muffin tin with Cooking Spray or use Muffin Cups.
Makes 12 Muffins.
Using an ice cream scoop measure the batter into the prepared pan.
Sometimes I top each muffin with a mixture of Cinnamon/Sugar.
Bake in a Preheated 350* Oven
25 minutes or until done.
I use a Digital Thermometer. When it reaches an internal temperature of 205* your muffins are done.
Cool for a few minutes in the pan.
Remove from the Pan and cool on a wire rack.
These muffins Freeze wonderfully.
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