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These muffins are perfect for a Saturday morning. If you prefer to use regular wheat flour, substitute the 1 3/4 cup gluten-free flour blend with regular, unbleached flour. Makes 12 muffins.
Ingredients for Banana Bread Muffins:
1/3 cup buttermilk (or 1/3 cup whole milk with 1 tbsp. white vinegar stirred in)
1/2 cup grapeseed oil (or vegetable oil)
1 cup mashed organic very ripe banana
1 1/2 cup white granulated sugar
1 3/4 cup gluten free flour blend (I use king arthur)
1 tsp. good vanilla extract
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. xanthan gum
1/2 cup walnuts or chocolate chips
dash of salt (optional)
1/2 cup brewed hot black tea (steeped for 1 minute)
Preheat oven to 350 degrees.
1.) In the bowl of a stand mixer, blend the 2 eggs, mashed banana, oil and vanilla extract.
2.) In a separate bowl, sift the 1 3/4 cup flour with the granulated sugar, baking soda, baking powder, xanthan gum and salt.
3.) While running the mixer, slowly add the dry flour mixture to the wet ingredients. Blend until just combined.
4.) Run mixer again and slowly add the 1/2 cup hot tea, mixing just until ingredients are combined. You should have a wet, loose batter.
5.) Stir in nuts or chocolate chips. Line a 12 muffin pan with cupcake holders. Fill each cup evenly.
6.) Bake at 350 degrees for 35-40 minutes or until puffy and golden brown (a toothpick inserted into center of one muffin will come out clean).