Banana Muffins
Submitted by Volunteer Marta Chmielewski
Servings: 12
Ingredients
3 large or 4 medium ripe or overripe bananas, mashed (the more banana the more moist the muffin)
½ cup (118 mL) white sugar (can add ¾ cup if you like them sweeter)
⅓ cup (79 mL) melted butter or margarine or vegetable oil
1 slightly beaten egg
1 ½ cup (368 mL) flour
1 tsp (5 mL) baking powder
1 tsp (5 mL) baking soda
½ tsp (2 mL) salt
Optional: ½ cup (118 mL) raisins, or ¼ cup (59 mL) chopped walnuts, or ½ cup (118 mL) chocolate chips
Directions
Preheat oven to 350°F
Grease a 12-muffin/cupcake baking pan
Mix together the mashed banana, sugar, margarine/butter and egg.
In a separate bowl, mix together the flour, baking powder, baking soda and salt.
Mix the dry ingredients into the wet ingredients only until combined (do not over mix).
Fill the baking pan cups approximately ¾ full with batter and bake in the preheated oven for approximately 20 minutes.
Transfer the muffins to a wire rack to cool completely. Can store them in an air tight container(s). The muffins taste even better the next day and can be frozen.
Notes: Any all-purpose gluten-free flour with xanthan gum or gluten free oat flour can be substituted for the regular flour (if the all-purpose flour does not have xanthan gum in it, add ¼ teaspoon per cup of flour, so a ¼ and an ⅛ teaspoon xanthan gum for this recipe)
