My sister in law and I were bored and she had some very ripe bananas. So she decided to make banana muffins, but she didn't have anything to make the bananas with except for bananas. So I told her that she could use my ingredients if she made the muffins GF. So she went onto allrecipes.com to find a recipe. She was raving about these banana crumb muffins that she had used in the past. Once she found a recipe similar to what she had used before, I converted it to make it GF/DF. The recipe is below. We ate on these for a couple of days and I went ahead and froze the leftovers.
I love to make a big batch of muffins and freeze them. This is a super easy breakfast choice for the morning that keeps me full until lunchtime. I usually couple it with a latte that I make at work.
- 1 1/2 cups GF Flour Mix (My flour mix contains sorghum flour, potato starch, brown rice flour, white rice flour, tapioca starch, corn starch and xanthan gum)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3 mashed bananas
- 3/4 cup white sugar
- 1 egg
- 1/3 cup earth balance butter, melted
- 1/3 cup packed light brown sugar
- 2 tablespoons GF flour mix
- 1/8 teaspoon ground cinnamon
- 1 tablespoon earth balance butter
- Preheat oven to 375 degrees F. Line muffin tin with muffin papers
- In a large bowl, mix together 1 1/2 cups GF flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.
- In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
- Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.
Posts
