Gluten Free Banana Muffins Recipe
I made up a recipe tonight that ended up really successful. These muffins were light, held together well, had good texture, and weren’t too sweet. Oh! They also did NOT stick to the muffin papers, which too many of my muffins do.
I’m a little hesitant to post it, because not everyone out there has Kinnikinnick Bread & Bun Mix. But…
Gluten-Free Banana Muffins
- 1 cup Kinnikinnick Kinni-Kwik Bread & Bun Mix
- 1 cup sorghum flour
- 2 eggs
- 2/3 cup milk
- 1/3 cup cooking oil (I use canola)
- 1/3 cup honey
- 1 Tbsp baking powder
- 2 medium-sized ripe bananas, mashed
Preheat oven to 375*.
In a medium bowl, whisk together the eggs, milk, oil, and honey. Whisk in the Bread & Bun mix, and baking powder, stirring well until batter is smooth. With a wooden spoon or silicone spatula, stir in sorghum flour until combined. Then, stir in mashed bananas.
Spoon into paper-lined muffin tin, almost to the top of the papers. Makes 12, with a tiny bit of batter left over. Bake until tops are quite golden and test done with a toothpick, about 20 minutes (sorry — I didn’t watch the clock).