Banana Muffins
Banana Muffins
These delicious muffins are just right for breakfast, brunch or an afternoon snack. They freeze beautifully too - just thaw and enjoy!
Ingredients
- 1 3/4 cups gluten free baking mix Bobs Red Mill or King Arthur
- 1/4 teaspoon baking soda
- 2 teaspoons baking powder
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 cup softened butter 1-stick
- 2/3 cup sugar
- 2 tablespoons honey
- 2 large eggs
- 3-4 medium bananas Very ripe
Instructions
- Pre-heat the oven to 375 degrees
- Grab your super ripe bananas. If you are like me and take them out of the freezer, be sure they are at room temperature before you add them in or the butter will become cold and separate (I found this one out the hard way!)
- Whisk together the flour, baking soda, baking powder, cinnamon and salt in a bowl - set aside
- Mix the butter, sugar and honey in a mixer until light and fluffy - about 5 minutes
- Add the eggs one at a time and mix until well combined
- Mash the bananas with a fork until soft and creamy
- Alternate the flour mix and the mashed bananas in to the sugar/egg mixture until just blended. Don't over mix it
- Give the batter a stir to be sure all the ingredients are well blended (I sometimes find that flour sits at the bottom of my mixer)
- Add the batter to 12 Greased muffin tins
- Bake until golden brown and a tester comes out clean - between 20 and 25 minutes
- Serve warm or at room temperature to all your favorite people
- Freeze the leftovers. They thaw beautifully and are heavenly warmed up
Notes
This recipe was adapted from a King Arthur Flour recipe