This was my first attempt to make muffins from scratch, but I can honestly say these turned out great! This recipe made enough for us to share with our neighbors, who had no clue they were even gluten free banana nut muffins. There was a special surprise in a few of the muffins.
In half of the muffins I placed 1 teaspoon of Mara Nartha Almond Butter for more protein consumption. Fill the muffin cup halfway full, drop the almond butter in the center, and then finish filling the muffin cup with muffin batter
I feel obligated to make a confession at this point. Even though the original recipe I modified did not suggest adding a nut butter I did not come up with this brillant idea on my own. Almost two decades ago I was staying at a Bed & Breakfast that served ‘made from scratch’ banana muffins for breakfast. It wasn’t until I had bitten into one that I realized they were filled with peanut butter. I fell in love with the idea instantly. However, leave it to me to take 18 years to actually venture out and make my own.
I have no idea why it has taken me so long to make muffins from scratch. Maybe it was the ripe bananas or the fact that I actually have the time and desire to cook baked goods now. Since cupcakes are one of my favorite desserts aren’t muffins essentially healthier cupcakes?
I got slightly off track discussing cupcakes and muffins, but now on to the recipe…
Banana Nut Muffin Recipe
Ingredients:
- (2) Cups Bob’s Red Mill 1:1 Gluten-free Baking Flour or 1 3/4 Cups Gluten-free All Purpose Flour
- (1) tsp. baking powder
- (1) tsp. baking soda
- 1/2 Cup brown sugar; I like to use brown sugar in the raw
- (3) to (4) very ripe bananas
- (2) large eggs, whisked
- (1/4) Cup coconut oil
- (2) Tbls. Ghee
- (1/2) Cup chopped pecans
- (1/4) Cup apple sauce – I like to buy Mott’s Applesauce
- Sea salt for taste
Directions:
- Preheat over to 350 degrees F. Grease or line 15 standard size muffin cups with liners.
- In a large bowl, mash the bananas with a fork or potato masher. Add in brown sugar, coconut oil, and eggs. Mix thoroughly before adding in any more ingredients.
- Next add the gluten-free flour, baking powder, baking soda, and a pinch of sea salt. Mix until combined, then add in walnuts.
- Fill prepared muffin cups about 3/4 full with batter.
- Bake 18 – 25 minutes depending on your oven and how brown you would like them to be on top. (adding in almond butter will require the muffins to cook closer to 22-24 minutes.)
- Test by sticking a toothpick in the center of a few muffins to make sure all the batter has cooked. Remove from oven and cool in the muffin pan for 10 minutes.
- Lastly, remove the muffins from the muffin pan and place on a wire rack to cool for at least 10 more minutes.
~Store in an air tight container on the counter for up to (3) days or freeze and they will last up to (3) months.
~ Happy Cooking, Mrs. B
