Gluten Free Banana Muffins – Optional
with Blueberry's
Preheat oven 325*
Line muffin tins with muffin liners 15
Muffins
In a stand up mixer bowl cream for 1
minute medium/high speed
1 stick of soften Butter
1-1/4 cups Sugar
turn mixer to low
add
2 eggs one at a time
until mixed in
add:
2 Mashed ripen Bananas
1 tsp Vanilla
½ cup Milk – I use Almond Milk
In a smaller bowl whisk together:
2 Cups Gluten Free Flour (I used Bobs
Red Mill 1 to 1 Gluten Free Flour Blend)
if the flour blend doesn't have Xanthan
gum add ½ tsp.
1-1/2 tsp Baking Soda
1 tsp Salt
1 tsp Cinnamon
add the flour mixture slowly to the
banana mixture. Mix on low speed. Do not over mix. Scrape the bowl
down.
Optional add:
Fold in
1 cup of Frozen Blueberries that have
been dusted with Gluten Free Flour
Or 1 cup Mini or regular Chocolate
chips.
Use an ice cream scoop to fill muffin
tins ¾ full.
Sprinkle each muffin with a mixture of
Cinnamon and Sugar
Bake 20-24 minutes or until done. I use
a digital thermometer inserted into the center. When it reaches
an internal temperature of 205-210* the
muffins are done. Cool for 5 minutes in the muffin tins. Then remove
and cool on a wire wrack.
Muffins can be frozen
