These Banana Muffins are a favorite in our house. They freeze really well too. I put them in a baggy in the freezer and in the morning I take a couple out for my sons lunch. They travel much better than the gluten-free bread and don't dry out by lunch time.
Dry Ingredients
1-3/4 cup Sandra's Muffin mix
1/4 quinoa flour
1-1/2 teaspoons baking soda
1 teaspoon baking powder
1-1/2 teaspoons guar gum
2 teaspoons powder egg replacer, I use Ener-G
1/2 teaspoon salt
Wet Ingredients
3 large ripe bananas mashed (1-1/2 cups)
1 jar baby food prunes (4.5oz or 128ml)
1/2 cup sugar
1/4 cup grape seed oil
2 eggs
2 teaspoons vanilla
4 Tablespoons sour cream or plain yogurt
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Preheat oven to 350°F. Position rack in center of oven. Spray cups or paper liners with cooking spray.
In a large bowl, sift and whisk together all the dry ingredients.
In a separate bowl whisk the eggs, then add the mashed bananas, sugar and the remaining wet ingredients
With a rubber spatula fold the wet ingredients into the dry ingredients and stir only until the ingredients are combined. Do not over mix the batter.
Using a heaping 1/3 cup, evenly fill the muffin cups with the batter (the muffin cups will be full). Sprinkle sugar on top of the muffins (optional). Place in the oven and bake until a toothpick inserted in the center of a muffin comes out clean, about 1 hour.
Makes 12 regular sized muffins.
Sandra D. Halpenny © 2009-2010 All rights reserved
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