This is an easy, quick, and delicious way to use up bananas that are going bad. One bowl, a fork, and a hand mixing spatula is all you need.
3 bananas (the riper the banana the sweeter the muffins)
1 tsp baking soda
1/3 cup melted butter
2 large eggs
1/2 cup raw sugar or maple syrup
1/2 tsp ground cinnamon
1/4 tsp sea salt
1 tsp pure vanilla extract
1 1/2 cup gluten free flour (I use Bob’s Red Mill)
Preheat the oven to 350 degrees.
Line a muffin tin with cupcake liners.
In a large bowl, mash the bananas with a fork until smooth and mix in the baking soda. Let sit for about 2 minutes.
Melt the butter and add to the bowl.
Add in the rest of the ingredients and stir well until it is all combined.
Scoop the batter into the muffin cups.
Sprinkle a little of the raw sugar on top of each muffin.
Bake for 15-20 minutes or until toothpick comes out clean.
Makes 12 muffins.
I have not tried this with other types of flour.
When measuring the flour, use a dry measuring cup. Break up the flour and scoop out with a spoon into the measuring cup.
Chocolate chips, nuts, or other items can be added in.