In my house, between my 2 kids and my husband and I, we eat a lot of snacks. I mean A LOT. There’s morning snack, afternoon snack, a late night snack (for the grown ups), there’s munching, there’s grazing…it goes on and on. All that being said, when we went GF I scrambled to find snacks. We love fruit, but after suggesting “how about a banana” for the millionth time in a row, the troops got restless. I baked multiple batches of muffins which weren’t enjoyable to eat, and then……..I found a muffin recipe! Gluten-Free Baking Classics (Annalise G. Roberts) had the backbone of a muffin recipe that I knew would be great and adaptable. Here’s my take on it:
2 large eggs, room temperature
5 tablespoons milk (any kind will do)
6 tablespoons oil
2 very ripe bananas, mashed
2 cups Gluten Free Flour Mix
2/3 cup granulated sugar
1 tablespoon baking powder
1 teaspoon baking soda
3/4 teaspoon xanthan gum
1/4 teaspoon salt
1 teaspoon cinnamon
Preheat oven to 350°. Grease muffin pans with cooking spray (or oil)
Combine eggs, milk and oil in mixer. Beat well to combine. Add bananas, mixing to combine.
In a separate bowl, combine dry ingredients, whisking to ensure they have mixed well. Slowly add dry ingredients into the mixer with the wet ingredients.
Using a muffin scoop (or a spoon) fill muffin pans 2/3 full. Bake 18mins, or until golden brown. Remove from oven and cool