You know. I was always told boys can eat. Growing up with sisters, I did not witness this until I married my handsome bloke. And with his metabolism and mighty fine physique it’s unfair really.
Now I have a little army of boys growing under my roof, and though only 4 years and 1 year (and one on the way) I am astonished and aghast at the amount of food these little darlings can consume. Seriously though. Aghast. All this to say, BANANAS. They never make it to the phase that is perfect for banana bread or muffins. So I started buying a bunch of very ripe bananas and a bunch of not so ripe bananas, in my weekly grocery haul.
I like to start my week with my muffin jar full. It makes getting breakfast checked off the list on busy mornings so much easier! When September hit, so did my pumpkin obsession. Pumpkin muffins all day long (I will share this recipe SOON)!
November arrived and I needed to change up our muffin routine. Below is the recipe for delicious, moist (I know many despise this word, sorry), flavorful banana nut muffins that are GLUTEN FREE and you can’t tell. Boo ya!
8 ripe bananas mashed
2/3 CUP melted butter
1 OUNCE sour cream
3/4 CUP brown sugar
1/2 CUP coconut sugar – You can use white sugar. I’ve been using coconut and brown sugar only in my baking in an effort to keep it lower glycemic.
2 TSP vanilla extract
2 TSP baking soda
1 1/2 tsp cinnamon
1 TSP salt
3 CUPS gluten free flour (I used ” target=”_blank” rel=”noopener”>Bob’s Red Mill 1-to-1 baking flour)
2 CUPS chopped and slightly toasted walnuts
Preheat the oven to 350. Grease muffin pans (this recipes makes 24 muffins, so prepare two pans).
Combine bananas and melted butter in a medium bowl, whisk to combine. Add sour cream, sugars, eggs and vanilla. Whisk to combine.
In a separate bowl, combine baking soda, salt, binder/gum and flour. Add to wet ingredients and mix until completely incorporated. Fold in chopped walnuts.
Pour batter into muffin pans, filling each 3/4 full. Bake 25-30 minutes. Let cool and ENJOY!