Banana Muffins and Banana Bread
Following is my basic recipe for banana muffins that can also be made into a lovely banana bread.
Ingredients:
3 cups gluten free flour (I use 1 cup of millet flour, brown rice flour, and sorghum flour)
3 tsp guar gum or 2 tbsp psyliium
3 1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
up to 1/2 cup sugar (sweeten to your taste)
3 eggs
1/4 cup unsweetened applesauce
1/4 cup light olive oil or vegetable oil
1 1/2 cups mashed bananas
1-1/4 cups milk
1 1/2 cups chopped walnuts (optional)
Instructions:
Preheat oven to 400 degrees. Grease 2 12-cup muffin tins or line with paper liners (use these to prevent cross contamination in a mixed diet environment).
In a large mixing bowl, combine the mashed bananas, applesauce, oil, eggs, milk and sugar. In a separate bowl, combine the remaining ingredients. Add the dry ingredients to the wet ingredients. Mix thoroughly. Add additonal milk, 1 tablespoonful at a time if batter is too stiff. Fold in walnuts, if using.
Spoon into prepared muffin cups. Bake for 20-25 minutes or until toothpick inserted in center comes out clean.
Makes about 24 muffins.
Banana Bread
To make this recipe as banana bread, grease two 8-1/2 x 4" loaf pans instead of the muffin tins. Evenly distribute the batter into both loaf pans. Bake for 45-55 minutes or until toothpick inserted in center comes out clean.