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“Gluten free banana muffins - so delicious!”
READY IN:
18mins
SERVES:
18
YIELD:
18 muffins
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350.
  2. Combine dry ingredients, except for sugar.
  3. Cream together butter and sugar (easiest if butter is softened to room temperature first).
  4. Separate the eggs, add egg yolks one at a time, beating after each addition.
  5. Add dry ingredients, alternating with mashed banana, to butter mixture, beating well after each addition.
  6. Optional: Can also add walnuts, chocolate chips (my fav!), dried cranberries, etc.
  7. Whip the egg whites and gently fold into batter.
  8. Pour into muffin tins, ideally lined.
  9. Bake at 350 for 18 minutes.
  10. let cool, then serve warm. Can be refrigerated for a few weeks or frozen for up to a few months! Microwave or toast to reheat.
  11. Optional: could also substitute 1/8 cup ground flaxseed for flour.

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