Saturday, November 6, 2010

Best yet banana muffins

This recipe isn't that different from my past attempts at banana bread and muffins. This time, more banana equaled a near perfect recipe. I am not sure there is much I would change. They came out moist, with a slight crunch to the edges. They kept well, though didn't last long. In the past I have added dates, which were wonderful, but not necessary. This recipe is the closest to perfect gf baking I have come thus far.

1 Stick Butter
1 tbsp brown sugar
7 tbsp white sugar
2 eggs
3 bananas
1/2 c. Sweet Rice Flour
1/4 c. Almond Meal
1/4 c. Corn Starch
1/4 c. Sorghum flour
1/4 c. Millet flour
1/2 tsp Salt
2 tsp Baking Powder

Preheat oven to 350F
  1. Cream together the butter and sugars. 
  2. Add the eggs, one at a time. Mix until combined.
  3. Add in the bananas, mix until combined.
  4. In a separate bowl, combine the dry ingredients, mix well.
  5. In 3 additions, add the dry ingredients into the wet. 
  6. Scoop into lined muffin tins. (It makes approximately 1 tray worth)
  7. Bake at 350F for ~30 minutes, but check on them at 20 or so. They are done when you can insert a toothpick into the center and it comes out clean.

1 comment:

  1. MMMMMMMMMMMMM,..these banana muffins sound so good & tempting too!