So I had a ton of bananas we’d bought at Trader Joe’s on sale and wanted to make and freeze some snacks for future “I NEED MUFFINS/CAKE NOWWW- but don’t feel like making it now” fixes. We are Gluten Free by both necessity and choice in this house so baking has become somewhat harder for me than it used to be. Especially to convert recipes of old into a GF version that still tastes as good as the old one, but it’s happening slowly but surely and I’ll share as we go 🙂
You won’t wind up seeing too many recipes from me for meals-although I promise to try-but I’m a pinch of this, a dollop of that kinda cook who is usually rushed by kids tugging on on my shirt and no time to take pics as I go, write down spices I last minute decide to use, or measure out amounts. Wish I could, apologize in advance that I can not, this one lonely pic is as good as it gets.
The muffins however, turned out really good, at least my family thought so. I made the first batch plain to see how they’d go since I’d merged multiple old recipes and because some people really like plain ones, and the next few batches I made with mini chocolate chips. I think a cinnamon cream cheese icing would go smashing on all of these, but honestly I’m pregnant, tired and just wanted to get these done as fast as possible before the bananas rotted. The icing will have to wait until another day.
Gluten Free Banana Muffins
1 3/4 cup Pillsbury Gluten Free All Purpose Flour Blend
2 tsp Bob’s Red Mill Baking Powder
1/4 tsp Baking Soda
1 tsp Cinnamon
1 Stick Challenge salted butter, softened ( I use salted b/c I never have unsalted on hand-if you only have unsalted just add a little less than a 1/4 tsp of salt and you’ll be fine)
1/2 cup packed Light Brown Sugar (or dark that works too)
1/4 cup organic Raw Cane Sugar
1/2 tsp real Vanilla Extract (not that imitation stuff)
2 Large eggs
1/4 cup sour cream
4 Mashed very ripe BANANAS
- IF you want to add mini/regular chocolate chips, blueberries or pecans/walnuts, just measure out 1/2 a cup to add to the recipe as the last ingredient.
- IF you like a slight sweetness on top you can mix some sugar/cinnamon/chopped pecans and drizzle evenly over top of each muffin cup before popping them in the oven to bake.
- Preheat oven to 400 degrees F
- In a bowl whisk together the GF flour, baking powder, baking soda and cinnamon, set aside.
- In a mixing bowl or stand mixer bowl, set on medium speed: Whip together butter and sugars until creamy and fluffy.
- Add vanilla.
- Add in eggs 1 at a time.
- Add in the sour cream.
- Add in half the flour mixture til just blended on low
- Add in half the mashed bananas til just blended on low
- Add the rest of the flour mixture til just blended on low
- Add the remaining bananas til just blended on low
- IF adding any add-ins like nuts, chocolate chips or blueberries-add that in now on stir setting or just stir in with a spoon
- Divide batter into 12-14 paper lined muffin cups filling to the top
- Bake 18-20 minutes until golden brown and toothpick comes out clean or with just some moist looking crumbs on it.
- Leave cooling in muffin pan a few minutes, then transfer to a wire rack to finish cooling before storing in a sealed container.
Yields 12-18 muffins depending on the size you make them.