Bananas in my house seem to have two states of being: greenish with a hint of yellow or brown and slimey. There is a brief period which can be measured in hours where they are yellow with brown freckles but if you don’t look quickly they go dark. What to do? Bake them!
There are some baked goods in this world that are great gluten-free and some…not so much. Luckily, these muffins are delicious if you bake them with gluten-free flour and not dry at all. The banana keeps them moist without being mushy. They also work well with regular flour.
- 1 ½ cups all-purpose flour/gluten-free flour
- 1 tsp xantham gum but only if using gluten free flour
- 1 ½ tsp baking soda
- ¼ tsp salt
- 1/8 tsp nutmeg
- 1 ¼ cups mashed ripe bananas
- ½ cup white sugar
- ¼ cup packed brown sugar
- ½ cup (1 stick) butter, melted
- ¼ cup whole milk
- 1 large egg
- 1 cup chopped walnuts
Preheat oven to 350. Line muffin tins with paper liners.
Stir flour, baking soda, salt and nutmeg into a large bowl. Add xantham gum if necessary. In a medium bowl mix bananas, sugars, melted butter, milk and egg. Mix the wet ingredients into the dry ingredients. Fold in ½ the nuts. Spoon the batter into muffin cups to half full and sprinkle with nuts. Bake until golden brown and the toothpick comes out clean. About 20 minutes. Cool on a wire rack.