We had some leftover bananas this last week and decided I would finally make the banana bread I’ve been wanting to make for the past several weeks. Troy had a migraine and decided to take a nap after church, so I decided it would be a nice surprise for him to wake up to freshly baked banana bread. Partway through making the recipe, I decided I wanted to make muffins instead.
These muffins are so amazingly simple and easy to make. And they don’t take much time at all. I got a basic recipe for banana bread here, but I tweaked a few things and made it so the recipe would make 3 dozen muffins instead of one loaf of banana bread. I am super impressed with this recipe. Aside from the muffins not rising quite as high as regular muffins, these are so close to the original that I can hardly tell the difference. My mom made banana bread several times a year when I was growing up and these muffins taste almost exactly like my mom’s banana bread. Most gluten-free foods have a bit of an off after-taste and I’m really not a fan of gluten-free bread, but these don’t have it. I’m very impressed.
The only thing I was disappointed with about this recipe is that the tops of the muffins are a little darker than I’d like. The first dozen I put in the oven, I forgot to adjust the cooking time and cooked them for 40 minutes. They turned out pretty black. The insides were still semi-okay, but they had that slightly burned flavor to it. Those got thrown away. The second dozen I put in, I baked for 10 minutes, checked them and baked them for another 10. They were still pretty dark on top and I was super sad about it. I asked Troy if he wanted to come try my ‘disaster’ and he came out and ate one. He asked what was so disastrous about it and said that he really liked them! I ate one and it tasted great! Not burned at all. I was very surprised and very happy.
The third dozen I cooked, I took 3 minutes off and they came out fairly well, too. The insides are soft and moist and so, so tasty. So, it’s pretty much up to you. If you want your muffins a little more moist on the inside, bake for 17-18 minutes. If you want them a little less moist, bake for 19-20 minutes. Either way you like them, you’ll be very happy with how ‘normal’ they taste. Happy baking!
INGREDIENTS (all measurements are metric)
- 3 bananas
- 3 eggs
- 3/4 cup oil
- 1 1/2 cups sugar
- 2 cups all-purpose gluten-free flour
- 1 1/2 tsp baking soda
- 1 1/2 tsp cinnamon
- Preheat oven to 175° C
- Combine all ingredients and mix until smooth
- Grease inside of muffin pan or line with muffin cups
- Fill almost all the way to the top with batter
- Bake in oven for 17-20 minutes or until toothpick comes out clean
- For best taste, serve immediately
Prep time – 5 minutes
Cook time – 20 minutes