Gluten Free Moist Banana Muffins

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Moist Banana Muffins

    Do you ever have a really bad several few weeks, well the last few weeks have not been the greatest! I lost my recipe note book, that I use to keep all of my recipes of the new tweaked Desserts, somehow in the midst of the construction of my house it got misplaced! I just found it 5 minutes ago and I did the HAPPY DANCE  all over the house!!!! I have baked, I have pictures, but what good are pictures without any instructions?! 

     I searched the house high and low, I was about to have a nervous break down, over a note pad......SERIOUSLY....I think there might be something wrong with me!  So here I am back posting again, and now I won't be so negligent with my precious notebook, ever again! 

I love muffins, so do my kids; I tried to make my son's favorite Almond Poppy Seed, they did not turn out too well.  I have to quit trying to make everything so healthy and minimal sugar.  These Banana muffins are moist, and taste honestly just like Gluten Full muffins...I could not have been happier!  I froze them and they came out fantastic too!  I hope you enjoy them as much as we did!
 Happy Baking, Natalie



Ingredients:
Adapted from Better Homes and Gardens
New Cook Book
-1 3/4 cups Pamela's Bread Flour mix
-2 tsp baking powder
-3/4 sugar
-1 cup Buttermilk
-1 large egg slightly beaten
-1/3 cup oil
-1 tsp vanilla
-1 cup mashed ripened banana 

How to-
Preheat the oven to 400* degrees, bake for 18 minutes or until  a toothpick inserted into the center comes out clean. Use muffins cups or spray your pan, I used 1/4 cup measuring cup to fill, don't over fill.  It should make about 20.
-First add the flour, baking powder and sugar, mix together.
-Next add the egg, oil, vanilla and banana and mix until everything is combined.  Don't over mix or it will be stiff and not fluffy.
-Last measure into your cups and bake.  Cool and enjoy!

This is one of my new favorite things, oh my gosh, what a tasty treat!!!  You can get them at the grocery store, or on Amazon.


Also, if you would like to, you can follow me on Facebook on  Easy Gluten Free Travels, for tips and deals. 

Gluten Free Yummy, Blueberry Muffins

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                Yummy, Blueberry Muffins

 

     What can I say about muffins, I think muffins are GREAT; and you really do know how much you miss them, or like them, until you can't eat them.  While I was on Vacation with the family, everyone kept having muffins with their breakfast, and it got me to thinking it is time for me to tackle muffins!  I have been really afraid to try making them, because I am SO SAD when they don't turn out!!  I have only tried to make rolls a couple of times, with sad results, so I was very leery today!  I started out with a batch of Lemon Poppy seed, and that conversion did not go as planned, they looked dry and tasted to me like cornbread, so my family just put honey on them and ate them right up.  I am so HAPPY  with these muffins, the whole family loved them, and I think next time I would even try a Crumb Topping and that would make them even better!  I will honestly say, these tasted like REAL BREAD to me, YIPPEE!!  I really hope you try them and enjoy them, Natalie   

 

 Ingredients:

-2 cups Pamela's Bread flour

-1/2 cup sugar

-3 tsp baking powder

-1 tsp baking soda

-1/2 tsp salt

-3/4 cup buttermilk

-1/3 cup oil

-1 egg lightly beaten

-1 cup fresh or frozen blueberries(do not thaw)

 

     Heat oven to 400 degrees, bake for 20 minutes, or until toothpick comes out clean.  Use muffin cups or spray the bottom of 12 muffins tins.  Let them cool 1 min, then remove from pan.

Combine flour, sugar, soda, baking powder, and salt together in mixer or bowl.  In a small bowl blend together all of the wet ingredients, then add them all at once to the dry ingredients, and mix just until the dry ingredients are moist, Then at the very end, hand stir in the blueberries, so they won't discolor your batter.  Put rounded tablespoons into your cups and bake.