Saturday, April 12, 2014

Nonstop Flavor in These Moist Banana Muffins



Seriously these are so moist and flavorful, I can barely control myself when I make them. After many attempts to create the moist banana bread my husband was hoping for, I finally got it right. But then he decided maybe it would be handy to make muffins so he could have them in the morning with his green drink. Or whenever he felt like one for a snack.  So if this recipe looks familiar, that is because it is also my banana bread recipe that is also posted on my blog.  Two ways to enjoy this super moist and delicious recipe.

And remember these can be made gluten free as well. There are many gluten free baking mixes to purchase and keep on hand. Or you can make your own, homemade gluten free flour blends. 

It is important to read the packages of these gluten free flour mixes. Pamela's Gluten Free Pancake & Baking Mix has dairy as an ingredient. Pamela's does not need Xanthan Gum added when baking.
Some gluten free flour baking mixes won't so you need to add Xanthan Gum to recipes when baking. For this recipe if your gluten free flour mix doesn't have xanthin gum already in it, then add 1 1/2 tsp. Xanthan Gum.

Weight watcher points... 5 points for each muffin.

Preheat oven to 350             Prepare muffin tins with cooking spray

Moist Banana Muffins          Recipe makes 24
3/4 cup butter, softened (Earth Balance for vegan or dairy free)
1 1/2 cups sugar
2 cups mashed bananas
2 eggs (egg replacer for vegan or allergies to eggs)
1 tsp. vanilla
2 cups flour (or gluten free baking mix)
1 tsp. baking soda
1 tsp. salt
1/2 cup buttermilk or regular milk with 1 Tbsp. vinegar. Let sit about 5 minutes. This works with milk substitutes as well.
1/2 cup chopped walnuts

Cream butter and sugar. Add bananas, eggs (or egg replacer) and vanilla. Mix well.
In a separate bowl mix flour, baking soda, salt and nuts together.
Add dry ingredients alternately with buttermilk (or substitute) being careful not to over mix.
Spoon into prepared muffin tins, about 3/4 full.
Bake for 35-40 minutes.
Let sit for about 5 minutes before removing from tins.  Cool on wire rack.
Eat one while still warm and see how it almost melts in your mouth!




4 comments:

  1. These are the best muffins we've ever had! :) They're very moist and delicious. We especially enjoyed adding chocolate chips to ours...yummy!

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  2. I'm so glad you liked them. I love chocolate and bananas…going to have to add some chocolate chips to a batch soon!

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  3. Yummm! My family loved this. I made this and followed your instruction. It turned out moist and so delicious.

    Mica
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    1. Thank you Micaella! I love these too, in fact I have bananas setting out to make the bread version tonight!! Take care!

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