Before we get into the bananas I would like to thank Karen, author of muffin fixation , for the inspiration to dedicate this week to muffins. Thank you. Your Blog is wicked cool.
Ok, now on to the Bananas. We are a fresh fruit house. We always seem to have bananas and apples. This recipe is used once or more a week. The muffins freeze beautifully. And keep frozen for at least a month. Muffins are a quick and simple snack. If you make them with this recipe your are also increasing you protein and fiber intake. Not all muffins are created equally. Let us get on with the show.
Banana Nut Bread Muffins
- 1 cup Sugar
- 1/2 cup Shortening
- 1 cup Bean Flour Mix
- 1 cup light Flour Mix
- 2 Eggs
- 1 teaspoon Baking Soda
- 1/2 teaspoon salt
- 3 Bananas
- 5 tablespoons Sour Milk (add a little lemon juice or vinegar if your milk is fresh or you are using Rice or Soy Milk)
- 1 teaspoons Xanthan Gum
- 1/2 cup Walnuts (optional)
- 1 cup P-nut Butter Chips (optional)
Place your bananas, sugar, shortening,eggs, and milk in a mixing bowl or food processor. If using a food processor simply run until everything is combined and smooth. If you do not have a food processor all you need to do is use a fork and smash everything together until well blended.
In another bowl combine flour, baking powder, baking soda, and xanthan gum. Mix and then add your liquid mixture. When all is well combined you can add your optional ingredients.
Fill your greased muffin tins about 2/3 full. I use a 1/8 cup for each muffin tin. You will have to gauge it for your own tins. They tend to differ in size.
Place in an oven that is preheated to 350
bake for 12- 15 min
Muffins should spring back when lightly touched.
Enjoy!
☆。
。★。*。Have
☆。a wonderful day.
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