Prep Time: 15 minutes
Cook Time: 22 minutes
Total Time: 37 minutes
- 1 3/4 cups all-purpose Bob’s Red Mill Gluten Free flour
- 1/4 cup finely ground mesquite flour (if available – if not add addtl all-purpose flour)
- 3/4 cup sugar or Splenda
- 2 tsp baking powder
- 1/4 tsp xanthan gum
- 1/2 tsp baking soda
- Pinch of salt
- 1/2 tsp cinnamon
- 1/4 cup canola oil – You may sub a small portion of the oil with applesauce to lower the fat
- 2/3 cup nonfat milk
- 1 egg lightly beaten
- 1 tsp vanilla
- 3 small ripe bananas, mashed
Preheat oven to 350 degrees. Coat a non-stick mini-muffin pan with cooking spray or line with paper cups.
In a large bowl, stir flour, sugar, baking powder, xanthan gum, baking soda, salt, and cinnamon together. Make a well in the center.
In a medium bowl, combine canola oil (and applesauce if used), milk, egg, vanilla. Add wet ingredient to dry mixture, followed by mashed bananas. Stir with a wooden spoon until just combined.
Fill mini muffins cups two-thirds full. Bake for 10-12 minutes.
Optional extras to fold into the batter: 1/2 cup raisins, 1/3 cup miniature chocolate chips.