A long time ago I swore that I wouldn’t play the “I’m busier” game. I get it. You’re busy. I’m busy. So, why waste time talking about how busy you are when you could just be getting shit done and therefore be less busy?
I’m not playing that card today. I’m playing the “I’m too busy to write something new, so here is the completely unedited post from (almost) this day two years ago.”
It’s a card I wrote myself. And it’s fitting for this post. You’ll see. Keep reading.
I make the rules around here, and I say that even though Mondays are “supposed” to be cookie days, I feel more muffin-y on this Monday morning.
Plus, hey! Alliteration is cool!
I know there are about a bajillion recipes online and in cookbooks for banana muffns. They all have some claim attached, usually ending in an exclamation point) about what makes this recipe SO! MUCH! BETTER! than all the others.
You’ll find no such claims here, nor exclamation points.
What you will find is a simple, easy, gluten free banana muffin recipe.
Without nuts (blech!) or chocolate chips (not in my banana bread products, please and thank you) or any wacky ingredients that you need to go to seventeen different stores to find.
I wouldn’t do that to you. (Not to mention there aren’t even 17 stores within about 100 miles of my house, so that’s not even possible for me.)
Now, the thing with gluten free baking is that it is HARD. I am picky with my baked goods and after two years of gluten free baking, I was still without a good all purpose flour mix. I was just mixing flours willy-nilly.
Whatever I did to deserve this good fortune, I must do again, because I have a feeling the bag that I got is going to go fast.
Expect to see some cookies made with it in the future. The near future.
(Not gritty) Banana Rum Muffins
- 125 grams gluten free flour mix (I used Namamste brand)
- 2/3 cup sugar (I used NuNaturals Stevia baking blend, which measures cup for cup like sugar)
- 1/4 tsp salt
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1-2 large bananas (I used 150 grams; I’m estimating the number because mine were frozen in chunks)
- 1 tsp rum extract* (optional, or vanilla)
- 2 T margarine
- 2 large eggs
Pre heat oven to 350. Line muffin tin with muffin liners or spray with cooking spray.
Combine dry ingredients in a small bowl and set aside. Cream together margarine, bananas, extract, and eggs. Add dry ingredients.
Bake for 20-25 minutes until toothpick comes out clean.
*I don’t consider rum extract wacky, because I found it at Walmart.
I was curious, after typing that there are a bajillion recipes for banana muffins, how many would actually show up in a google search.
Not quite a bajillion, but still lots.
Do you like “stuff” in your banana bread/muffins? I DON’T! Nuts and chocolate chips do not belong. I am adamant about this.
If you are gluten free, have you found a replacement for something you used to use and enjoy a lot? This discovery is going to change my baking world y’all.