Muffins

Yes this is a mom blog; however, this is not a post about any of our precious little crotch muffins. It is a banana muffin recipe post goddammit. 

Banana muffins are a staple in this house.  It is the easiest way to use bananas when they become over-ripe - and an easy breakfast or snack.  I have been making these for a while now and when I do they certainly do not last long.

Added bonus is these are gluten-free!

Some mix-ins you can add - Chocolate chips, chopped nuts, peanut butter chips, etc.

I prefer to warm up the muffin and top with a schmear of natural peanut butter. 

Banana Muffins

Prep: 10 mins
Bake: 16-18 mins
Yield: 12 muffins

3 or 4 Large bananas, mashed
1/2 cup cane sugar
1 slightly beaten egg
1/3 cup melted butter
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 ½ cups almond flour
½ cup oat flour or brown rice flour
¼ cup flaxmeal

Preheat oven to 350 degrees and prepare muffin tins with liners or grease.  

Mix the mashed banana, sugar, egg and butter together. Set aside. 

In a separate bowl, mix together baking soda, baking powder, salt, flours, and flaxmeal. 

Mix dry ingredients into wet ingredients. Pour into prepared muffin tins.  

Bake for 16-18 minutes or until a toothpick comes out clean.

*These are much more flavorful the next day, and they freeze very nicely too!