I love bananas. They are an excellent source of potassium (of course) and have cancer-fighting properties, especially when super ripe.
Recently, I had some pretty ripe bananas (they weren’t uber-ripe, though) and have wanted to make banana bread for some time now anyway. I don’t have a loaf pan, so I found a recipe for banana bread muffins. That works for me!
Gluten-Free Banana Bread Muffins
1 1/2 C all-purpose gluten-free flour (I used Bob’s Red Mill all-purpose gluten-free flour)
- 1 C light brown sugar (the original recipe called for white sugar but I had other ideas!)
- 1/2 C applesauce (replaced the butter with applesauce)
- 2 large eggs
- 3 ripe bananas
- 1 1/2 tbsp. milk (I used lactose-free milk, but feel free to use any milk you like)
- 1 tsp. ground cinnamon
- 1 tsp. vanilla extract
- 1 tsp. baking soda
- 1 tsp. baking powder
- 1 tsp. salt
- 1/2 tsp. xanthan gum
- 1 tbsp. chia seeds (optional)
In a large bowl, mix applesauce and light brown sugar ’til combined. Add in optional chia seeds if you want. I figured that it could help soak up some of the water from the applesauce. Mix in the eggs one at a time. In a separate medium bowl, mash bananas (with a masher or fork — using a spoon is quite the workout!) and stir in the milk, cinnamon, and vanilla.
Add the banana mix to the applesauce mix and stir. Combine remaining dry ingredients in a bowl or Ziploc bag an slowly stir into the wet mix until the flour disappears.
At this point, preheat the oven to 350 degrees. Spoon the mix into a lined or greased muffin tin (regular-sized 12 count) ’til they’re nearly full (to use up all the batter). Bake for 20-25 minutes or until golden brown and you can poke a toothpick in them and it comes out clean.
Let them cool and enjoy!