Anne Bryn does it again! Another outstanding gluten-free recipe that is easy to make and oh, so tasty.
Being gluten-intolerant eliminates many a tasty treat from everyday eating. I’ve mentioned before how much I love Anne Bryn’s cook books. This recipe for gluten-free banana muffins comes from The Cake Doctor Bakes Gluten-Free.
- 18 paper liners for muffin pans – 2 1/2 ” size
- 1 package (15 oz) yellow gluten-free cake mix – I use Betty Crocker
- 1 heaping cup mashed very ripe banana – from 3 small, or 2 medium size bananas
- 1/2 C vegetable oil
- 3 large eggs
- 2 teaspoons pure vanilla extract
- 1/2 C lightly packed light brown sugar
- 1/2 C finely chopped pecans, or walnuts
Place a rack in the center of the oven and preheat the oven to 350 degrees. Line 18 cupcake cups w/ paper liners and set the pans aside.
Place the cake mix, mashed banana, oil, eggs, and vanilla in a large mixing bowl and beat w/ and an electric mixer on low speed until the ingredients are just combined. Spoon the batter into the lined cupcake cups, filling each two-thirds full.
Make the topping: Place the brown sugar and nuts in a small bowl, stir to combine. Sprinkle about 1 tablespoon of the mixture on top of each cupcake.
Place pans in the oven side by side and bake the muffins until they are golden brown and the tops spring back when lightly pressed w/ a finger, 16-20 minutes. Transfer the pans to wire racks and let the muffins cool for 5 minutes. Run a dinner knife around the edge of the muffins and transfer them to wire racks to cool for another 5 minutes.
I’d love to hear what you think of the muffins, if you make them. I believe you will agree, they taste as good as any made with wheat flour.
I wish you well,
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