The Best Banana Muffins - DF, EF, GF

If you know me, you'll know it's rare for me to follow a recipe, or set a timer, or actually measure all my ingredients, LOL! But there's hope for me, and this Banana Muffin recipe is proof of that!

I love this recipe because it makes the perfect number of muffins (though they don't last long in our house!), they always work out for me, and they don't require me to haul out the stand-up mixer!

I hate all those blogs that make you read the author's life story before you actually get to the recipe, so without further ado...

Dairy-Free, Egg-Free, Gluten-Free Banana Muffins

Prep time: 12 mins | Cook Time: 23 mins | Total Time: 35 mins

Yields: 12 regular sized muffins

Works well if you double the recipe. Store well in the freezer.

Ingredients:

1 Tbsp ground flax

3 Tbsp room temp water

3 large ripe bananas, mashed

3/4 cup granulated sugar

1/3 cup oil, olive/avocado/vegetable work best

1 1/2 cup gluten free flour blend

1 tsp baking soda

1 tsp baking powder

1/2 tsp salt

3/4 cup allergen-free chocolate chips (or other addition)

Substitutions:

If you don't have to watch dairy, eggs, or gluten, feel free to substitute:

• Ground flax/water = one egg

• Gluten free flour = all-purpose flour

Tools

Medium mixing bowl

Large mixing bowl

Liquid measuring cup

Dry measuring cups

Dry measuring spoons

Wooden spoon

Muffin tins, lined or sprayed

Instructions:

1. Mix together the ground flax and water in a large mixing bowl. Allow to sit for 5 minutes.

2. Preheat your oven to 350 degrees Fahrenheit and line or spray your muffins tin.

3. After 5 minutes has lapsed, add the mashed banana, sugar, and oil to the flax/water in the large mixing bowl. Mix with a wooden spoon until everything is incorporated.

4. Measure the flour, baking soda, baking powder, and salt into a separate mixing bowl and stir them with a fork.

5. Add the dry ingredients to the wet ingredients.

6. Using your wooden spoon, carefully mix the wet ingredients into the dry ingredients. The danger here is over-mixing which will result in dense, flat, dry muffins. The best technique for mixing is to scoop underneath the mixture and pull up gently (like folding), rather than stirring around in a circular motion. Continue mixing this way just until the dry ingredients have been incorporated. It's fine if there are a few small streaks of unincorporated flour; it's the large clumps we want to avoid.

7. Spoon the batter into your prepped muffin tins.

8. Bake the muffins for about 21-24 minutes or until a toothpick comes out clean when inserted to the middle of a muffin. For mini muffins, adjust the time to approximately 12-14 minutes. Cook times will depend on your specific oven.

9. After removing the muffins from the over, let them cool in the tins for about 5 minutes and then turn them out of the tins tp let them cool completely on a cooling rack (or enjoy warm with a smear of butter!).