Gluten-Free Banana Nut Muffins
We buy lots of bananas to put in our kefir smoothies. And you know how bananas ripen: they're green when you put them in the shopping cart, yellow by the time you load them into the car, and black by the time you get home! Or it seems that way sometimes. :-) We had lots of ripe bananas lying around this morning, so I decided to make some banana nut muffins. I toasted the pecan pieces for five minutes in a 350° F oven. After blending the dry ingredients, I pushed them to the sides to create a well in the center for the wet ingredients. I used a fork to mash the bananas and mix the wet ingredients together. I used a rubber spatula to combine the wet and dry ingredients. I folded the pecans into the batter before spooning it into the muffin pan. 22 minutes to golden brown perfection! Printable Recipe Gluten-Free Banana Nut Muffins Yields 1 dozen Ingredients 2 cups (10 ounces*) gluten-free flour blend 1 tsp xanthan