When it comes to healthier snacks and breakfast for my daughter, I’m always on the lookout. She loves muffins, and I wanted to make some with a flavor that I know she really likes. Well, my kiddo absolutely loves bananas. In fact, I’m surprised she doesn’t look like a banana at this point.
So, I started doing some research on finding a decent recipe. I came across a highly rated recipe on allrecipes.com, but wanted to change some things around. A close friend has Celiac Disease, so she can’t consume gluten. After spending the weekend with her and watching how healthy she eats, but is still able to eat a lot of things, it got me thinking. I don’t want to cut out ALL gluten completely, but I see how it could be beneficial to at least decrease my family’s consumption. Plus, my daughter is too young to really notice if there’s a big taste difference between regular and gluten free, so now is the perfect time to start experimenting. 😀
You can easily use gluten-free flour in this recipe instead of all purpose flour, both ways turn out delicious. My little bottomless pit is like me when it comes to food consistency…she’s weird and picky. So, I decided to puree the bananas in order to get the full flavor without the chunks. The outcome? Well, I gobbled mine down along with a glass of milk, my husband asked for a second muffin, and my daughter can’t get enough of them. Success!
Banana Muffin Recipe:
1 1/2 cups all purpose flour (may easily use gluten free flour)
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 large bananas, mashed
1/4 cup white sugar
1/2 cup packed light brown sugar
1/2 teaspoon cinnamon
1 egg
3 tablespoons butter, melted
1 teaspoon vanilla
Combine bananas, butter, vanilla and egg in blender and puree until smooth. Combine with dry ingredients and beat well with electric mixer. Spoon into lined muffin pan and bake at 350 degrees for about 23 minutes, until tops are lightly browned and spring back when touched.
