Kid Friendly & Gluten Free Banana Muffins

Kid Friendly & Gluten Free Banana Muffins

Kid Friendly & Gluten Free Banana Muffins

Thanks so much to my friend recommending this flour, I finally fell in love with the taste and texture of gluten free! I’ve been using it in all my recipes, and I have not been disappointed once.

Lately every time I go into the kitchen, Mia follows me and creates her own tasty treats while I’m baking. In this photo she is mixing up some creamer, pepper, crushed pecans, coconut chips, and vanilla extra. Anyone want to taste test?! (bleeeeeh!)

Macadamia nuts are a really special treat around my house, at about $20 a lb., it’s  not something I just snack on willy nilly, but I LOVE them! For a long time macadamia nut milks has sounded like such a luxury to me,( it’s the small things, ya know?) I finally splurged on some, (it’s $5 for this carton) and it’s delicious! It has a thick creamy texture and rich sweet flavor. It’s scrumptious in baked goods, but you can easily substitute almond milk, soy milk, or whole milk.

Cooking is always better with good company, and some baby cuddles. Okay, lets be real…EVERYTHING is better with baby cuddles.

nom, nom, nom!

I can’t be the only mom who baked muffins for years, always ran out of paper liners, forgot to get new ones, and inevitably spent forever scrubbing muffins tins….boo hoo, poor me! These silicone muffin liners have saved me so much time in the kitchen, and created less waste! I wish I would have bough them years ago!

Psssst, did you just scroll to the bottom to get to the recipe?! I do that too! You won’t have to go any further, this recipe can be tweaked to exactly the way you like it, throw some nuts in, use milk or a non-dairy substitute. I’ve tried it many ways, and they’re all delicious.

If somehow these still aren’t the muffins you’re searching for, try these chocolate & almond butter flourless ones:

 

 

 

 

 

 

 

 

Gluten Free Banana Muffins

Flavorful and dare I say....MOIST, these muffins are nutritious, easy to whip up, and finally something the whole family will enjoy. 

Course Breakfast
Prep Time 12 minutes
Cook Time 20 minutes
Total Time 32 minutes
Servings 18 muffins
Author Anna Angenend

Ingredients

Dry Ingredients - sift together

  • 2 cups GF Flour
  • 1 & 1/2 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1 tsp. salt
  • 1/2 tsp. cinnamon optional

Wet Ingredients- cream together in seperate bowl

  • 1/2 cup (one stick or 12 tbs.) butter softened or room temperature
  • 1 & 1/2 cup sugar
  • 2 eggs
  • 1 tsp vanilla
  • 3-4 medium brown bananas
  • 1/2 cup macadamia milk or whole milk

Instructions

  1. 1) Preheat oven to 350

    2) Grease or line muffin tins

    3) Mash bananas- set aside 

    4) Sift or whisk together dry ingredients-set aside

    5) Blend butter and sugar together until creamy

    6) Mix in eggs, vanilla & milk in one at a time

    7) Stir mashed banana into wet ingredients until just mixed

    8) Gradually stir dry ingredients into wet ingredients until it's well blended

    9) Bake at 350 for approximately 20 minutes. See notes for other baking an sizes and times. 

Recipe Notes

You can easily tweak this recipe to fit your families taste. 

Any milk or milk substitute can be used, and it's delicious either way. 

You can mix in one cup of blueberries, walnuts, or chocolate chips for more flavors!

I usually use the batter for a dozen regular sized muffins, and a dozen mini muffins. The mini muffins bake for 12 minutes, and the regular muffins baked for 22. The first time you bake them, keep a close eye on them....every oven is different. When the tops are golden brown, they're ready to come out! If you want to bake this batter in a small loaf pan, I would suggest baking it for 45-50 minutes. 

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