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Banana Muffins 

Gluten-free and totally tasty, these muffins make a fresh-baked breakfast or portable snack.

  • Sam Kean

3 cups Odell's all-purpose flour
2 cups sugar
2 tsp baking powder
1 tsp baking soda
½ tsp salt
1 cup oil
2 large eggs
¾ cup milk
2 tsp pure vanilla extract
1 cup mashed ripe bananas (or 2 bananas)
1 cup medium-diced ripe bananas (1 banana)
1 cup chocolate chips
1 cup sweetened shredded coconuts

Preheat the oven to 350 degrees.

Line 18 large muffin cups with paper liners. Sift the flour, sugar, baking powder, baking soda and salt into the bowl of an electric mixer fitted with a paddle attachment. Add the oil and blend. Combine the eggs, milk, vanilla and mashed bananas and add them to the flour and oil mixture. Scrape the bowl and blend well. Beat for 30 seconds on high speed.

Fold the diced bananas, walnuts and coconut into the batter. Spoon the batter into the paper liners, filling each one to the top. Top each muffin with dried banana chips and/or coconut, if desired. Bake for 25 to 30 minutes, or until the tops are brown and a toothpick comes out clean. Cool slightly, remove from pan and serve.

Top secret: Whenever baking gluten-free products, always over-mix to create structure.

Odell’s Gluten-free Bakery
3555 Robie Street, 902-405-6465

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