Gluten Free Banana Muffins – Optional with Blueberry's

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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