Thursday, April 16, 2020

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





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