After years of coveting the muffins displays at various restaurants, I finally came up with a method of making them gluten-free that works, thanks in part to the Betty Crocker Gluten-free Rice Flour baking mix. Here is my recipe, which makes six muffins–enough for you to have 2 per day for 3 days.
- 2 VERY RIPE bananas-this is important, because old even blackened bananas are sweeter!
- 1/3 cup sugar
- 3 tablespoons sweet butter, melted (or use vegetable oil). If you use margarine instead, SKIP the salt
- 1 egg
- 1/8 cup milk
- 1/2 teaspoon baking soda
- 1/2 teaspoon gluten free vanilla
- 3 tablespoons crushed walnuts, (or pecans if you prefer)
- 3 tablespoons chocolate chips(add to batter last, or skip entirely)
- 1 cup Betty Crocker Gluten Free Rice Flour
Preheat oven to 350 (for toaster oven use 325!). Grease and flour a six serving muffin pan, or use muffin cups.
In large bowl, mix together butter and sugar until light. Add eggs, vanilla, milk and thoroughly mashed bananas. In separate bowl combine flour, baking soda, and salt. NOTE if you used margarine instead of sweet butter or oil, do not add salt here–margarine has salt in it.
Gently add dry mix to wet, only until moistened. Now add in walnuts. Spoon mixture into your muffin tin. If you are adding chocolate chips gently push them into each muffin. Put muffin tin into refrigerator for 15 minutes to rest, then into oven for 15-20 minutes or until toothpick inserted into centers comes out clean.
These will freeze well….enjoy.