Banana Bread Muffins

The one thing about making “quick breads” which are baked in a loaf pan, is that well….they don’t really bake that quick! LOL. I didn’t have a lot of time the other day….and I needed to bake something for work. Hmmmm…. dilemma?!? Nope…. not when you’ve got this fantastic recipe for banana bread muffins…..yep, that’s right! Amazing, just like mom baked it, banana bread….muffin style! They bake in just 20 minutes!! I was able to get these done the morning I needed them….along with a spectacular fruit tray! Everyone loved them (YAY!!) or at least said they did, LOL, so I’m claiming it as another successful recipe! I absolutely loved them anyway, AND they are both gluten and dairy free!  Hope you’ll give them a try! Enjoy! 🙂

Banana Bread Muffins (Printable Version)

Ingredients:

1 1/2 cups gluten free flour

¾ teaspoon xanthan gum

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

3 ripe bananas, mashed

3/4 cup white sugar

1 egg, lightly beaten

1/3 cup non-dairy butter, melted

Directions:

In a large bowl, mix together 1 and 1/2 cups flour, xanthan gum, baking powder, baking soda 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 10 greased or paper lined muffin cups. Sprinkle sugar over the muffins. Bake at 375 for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean. Let sit 5 minutes before removing from pan to cooling rack.

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