Banana Bread & Muffins
2 eggs, beaten
1/3 cup coconut oil or butter
1-1 1/4 cup bananas mashed
1 3/4 cup rice flour
2/3 cup cane sugar
2 TBS unflavored gelatin
1/2 tsp salt
1 1/2 tsp cream of tartar
1 tsp baking soda
1/2 cup chocolate chips
1/4 cup chopped apricots (optional)
I haven't had any bananas for YEARS. Cooked bananas do not cause discomfort like raw ones do though. I could not resist the bargain of a huge bag of bananas for $1...and had a get together coming up. I peeled the bananas and stuck them in the freezer until needed.
Mix ingredients in order. I use a potato masher or ricer for the banana and leave it on the chunky side. I used Sucanat for the sugar, the caramel ish flavor goes well. 1 loaf recipe makes about a dozen muffins using an ice cream scoop for measuring. Bake at 350* for about 25-30 minutes for muffins, 1 hour for a loaf. I used my toaster oven, so no preheating necessary. Use a greased pan or tin or use liners.
The muffins were a huge hit and we actually had leftovers too. They freeze well and make a nice snack on the go....or a light meal with a glass of milk.
See Ya In The Gumbo
Melt in your Mouth Monday
Hearth and Soul Hop
Fat Tuesday
Totally Tasty Tuesday
Gluten Free Wednesday
I like the idea of banana bread in muffin form. Somehow, it appeals to me more than bread. Thank you for linking with See Ya In the Gumbo.
ReplyDeleteCreating muffins from banana bread is a great idea!
ReplyDelete