Gluten-Free Banana Nut Muffins (GF Muffin Mix)
Ingredients
DRY INGREDIENTS
- Gluten-Free Muffin Baking Mix
- 1 T. brown sugar
- 1 tsp. cinnamon
- ½ tsp. nutmeg
- ¼ tsp. clove
WET INGREDIENTS
- 1 c. mashed banana
- ⅓ c. oil
- 1 egg
- ¼ c. buttermilk or milk
- 1 ½ tsp. vanilla
MIX-INS
- ½ c. nuts optional
Instructions
PREP
- Line muffin pan with muffin liners, or spray with non-stick spray.
MAKE BATTER
- Pour GF Muffin Baking Mix into bowl or mixer.
- Add dry ingredients. Add wet ingredients and mix until combined.
- Let batter rest 15 minutes and then mix again to help hydrate gluten-free flour.
- Scoop batter into muffin liners ¾ full. Sprinkle with course sanding sugar.
BAKE
- Bake at 350° for 20-25 minutes. (oven time may vary). Let cool and store in air-tight container.
Notes
If time allows, let the muffin batter rest! Hydrating gluten-free flour is an important step in gluten-free baking to eliminate grittiness. You can make the batter ahead of time and keep in the refrigerator for a few days to just bake up a few at a time.
Storage: Gluten-free baked goods do not have the same shelf-life as conventional baked goods. Store in airtight container on counter 1-2 days, refrigerate 3-5 days, or seal in plastic and place in freezer safe container for up to 6 months. When freezing, allow to come to room temperature before opening the container.