Nana Jana’s Banana Muffin’s

Banana Muffins

  • Prep time: 10 minutes

  • Cook time: 15-18

  • Makes 10 - 12 muffins

Note: No need for a mixer! This is a one bowl recipe, so clean-up is nice and easy too!

Ingredients

  • 2 to 3 medium very ripe bananas, peeled and mashed

  • 1/3 cup unsalted butter, melted

  • 1/2 teaspoon baking soda

  • 1 pinch (about a teaspoon) salt

  • 3/4 cup of sugar

  • 1 large egg, beaten

  • 1 teaspoon vanilla extract

  • 1 1/2 cups of gluten free flour ( I use Bob’s red mill 1 to 1)

  • Preheat oven and prepare muffin tins

    Preheat oven to 350 F, you can use muffin liners or butter a muffin tin

  • Mash the bananas and add butter

    In a mixing bowl, mash up the ripe bananas with a fork until completely smooth. Stir the melted butter into the mashed banana mixture

  • Slowly add in most of the ingredients

    Mix in the baking soda and salt. Stir in sugar, beaten egg, and vanilla extract.

  • Add flour in 1/2 up at a time

    Gluten free flour tends to clump once wet, so add flour a 1/2 cup at a time and mix until fully combined

  • Bake the muffins

    Bake for 15 to 18 minutes at 350 F, or until a wooden toothpick or skewer comes out clean. A few dry clumps is okay; streaks of wet batter are not.

  • Cook and serve

    Remove from oven and let cool in muffin tin for a few minutes.
    Wrapped well, the muffins will keep at room temperature for 4 days, for longer storage keep in the refrigerator for up to 6 days or freeze them.