We did a little tweaking and combining to find a recipe we really enjoyed. Not only does L like these but they are filling so it’s a great on-the-go snack.
- 2 cups Arrowhead mills all purpose baking mix, gluten free
- approximately 2 1/2- 2 1/3 cups of mashed bananas, about 6 medium sized ones
- 1/4 t salt
- 1 t baking soda
- 1/4 cup ground flax seed
- 1/2 cup soft butter
- 3/4 cup light brown sugar
Gently combine the flour, salt, flax, and baking soda. I say ‘gently’ because this particular flour is like powder, it just gets in the air at the slightest touch. Remember this when combining the next set of ingredients.
Next mix the butter and brown sugar until creamy. Add the smashed bananas and egg until all ingredients are combined. I take a fork and break up the sugar clumps and mash the larger banana pieces that the mixer missed.
Instead of slowly adding the dry to the wet, I pour the wet on top of the dry and gently fold together. Once the dry ingredients are damp I use the blender/mixer.
The batter is very thick which makes it easy to scoop into the cupcake pans.
Cook at 325 degrees for about 50 minutes, let cool and cover. I keep mine in the refrigerator. Makes 18 decent sized muffins.