Grandma's New Banana Muffins
What a great time of year for a batch of Banana Muffins. The kids are back at school and a surprise healthy after school snack today can serve double duty as a quick breakfast in the morning. I know the first few days back in the early school year time is always flying by in the morning, so if I can get my kids to grab a quick healthy breakfast as they are running out the door I am happy. I find if I have a plate of these handy in the kitchen they are more apt to eat one without any fuss as they are running around saying they have no time for breakfast. The fact that they are made with a gluten free baking mix is just a plus making them extra healthy and able to satisfy all the eaters in my house. What's not to love about that!
Gluten Free Banana Muffins
1/2 Cup Butter, Softened
1 Cup Sugar
1 1/2 Cups Gluten Free All-Purpose Baking Mix
2 X-Large Eggs, Room Temperature
1 Cup Sugar
1 1/2 Cups Gluten Free All-Purpose Baking Mix
2 X-Large Eggs, Room Temperature
1 Teaspoon Baking Soda
Pinch of Salt
1 Teaspoon Cinnamon
5 Small Mashed Ripe Bananas
Pinch of Salt
1 Teaspoon Cinnamon
5 Small Mashed Ripe Bananas
Spray 12 muffin tins with non-stick spray
Cream butter and sugar in a large bowl; Add eggs one at a time
Add gluten free all-purpose baking mix with salt and baking soda
Add mashed bananas
Fill muffin cups with batter and sprinkle with nutmeg sugar**
Bake 350 degrees 18-20 minutes.
Cool 15 minutes on a wire rack before eating.
**Nutmeg Sugar: 1 teaspoon sugar mixed with 1/4 teaspoon nutmeg
For more information on gluten free all-purpose baking mix visit:www.glutenfreebakingmixes.com
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