Recently we decided to go gluten-free after discovering Kevin has gluten sensitivities. It’s not been an easy transition especially since I love to bake. At first, I thought my baking days were over, then I found an all-purpose gluten free flour. It was the best discovery ever! Well, that might be overstating it a bit. Still, it opened up baking to me again.
Of course I had to test it out. We love banana muffins, and I wondered if I could turn my usual recipe into a yummy gluten free banana muffin. So, I tested it out. Sure enough the gluten free flour worked wonderfully.
Here’s the recipe: Gluten Free Banana Muffins
2-3 ripe bananas
1/3 cup melted butter
1 cup of sugar (for less sweetness use ½ cups )
1 egg
1 teaspoon vanilla extract
1 teaspoon baking soda
Pinch of salt
1 ½ cups all-purpose gluten free flour
Pre-heat the oven to 350 degrees
Mash the bananas, mix with baking soda and salt, stir in the sugar, and then stir in the egg and flour and then the butter. Mix well and divide evenly among a greased muffin pan. Bake for 30 minutes or until golden brown. Cool and enjoy.
I made these for breakfast the other day and they came out well. They were moist and had a great consistency. They certainly got rave reviews from Kevin too. He was happy I could make him baked goods too.
