Wednesday, April 20, 2011

Banana Muffins

Did you miss me last week? I am currently recovering from the aftereffects of a Spring Break jaunt to Washington State. It was a lovely trip, but bookended by 12 hour drives with 5 young girls (which inevitably means a bajillion potty breaks). There are still a couple of unpacked suitcases scattered around the house because the older girls are supposed to unpack their own clothes and I haven't yet begun to breathe down their necks about it. Tonight, my pretties! The end of suitcase procrastination is nigh!

Speaking of procrastination . . . I didn't post a recipe during Spring Break (which I feel was practically justifiable), and here it is Wednesday and I still haven't posted one for this week either. I feel (almost) guilty, and will repair the omission at once. This recipe was modified by my brother-in-law, then my mother-in-law, then myself. (I love hand-me-down recipes!) They are my absolute favorite banana muffins, and (thanks to Spring Break) I have some overripe bananas sitting on the counter just waiting to be muffinized. (Also some not-quite-bad milk that needs to be used in frozen waffles.) Baking time today!

Banana Muffins

1 c. butter
2 c. sugar
2 eggs
2 c. mashed bananas
2 tsp. baking soda
3 tsp. cinnamon
1 tsp. allspice
1 tsp. cloves
1 tsp. salt
4 c. EGF All-Purpose Flour Mix
2 tsp. xanthan gum

Preheat oven to 350°. Grease (or line with paper liners) 2 muffin pans.

Cream butter and sugar; add eggs and blend well. Mix in mashed bananas.

In another bowl combine the dry ingredients, then add them to the banana mixture. Mix until well blended.

Fill muffin cups ½ - ⅔ full. Bake for 25 -30 minutes.*

*Mini-muffins will only need to bake for about 15 minutes.


  1. This sounds yummy! Can't wait to try it. Do you think this recipe would work for banana bread, too, if I just cooked it in a bread pan instead of a muffin pan?


  2. This was one of the first GF recipes I made and I got it from you guys and I just about cried that I had made something GF that tasted good! Thank you!

  3. Marilyn - I have cooked it in a bread pan in the past, and it works just fine. You will need to extend the baking time considerably, though - perhaps to as long as 50 or 60 minutes.

    Amanda - I'm so glad that you like them! This is one of my favorite recipes!