Strawberry Banana Muffins Recipe:
1/2 cup (1 stick) butter or margarine, melted
3/4 cup light brown sugar or agave nectar
2 large eggs, lightly beaten
1 teaspoon GF pure vanilla extract
2 large ripe bananas, mashed (about 1 cup)
1 cup fresh strawberries (cut into bite sized pieces)
1 1/4 cups all-purpose GF flour blend, (I used better batter)
1 cup almond flour
*1 tsp. xanthum gum (if your flour mixture doesn't already include it)
1 1/2 teaspoons GF baking powder
1/4 teaspoon GF baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
|Strawberry Banana Muffins: |
Preheat oven to 350 degrees F . Position rack in center of oven. Line a 12 cup muffin pan with paper liners or grease with butter or a vegetable spray.
In a small saucepan melt the butter. Set aside.
In a medium sized bowl whisk together the brown sugar or agave nectar, eggs, vanilla extract and mashed banana. Add the melted butter to the egg mixture and stir to combine.
In another large bowl combine the flours, baking powder, baking soda, cinnamon, (xanthum gum if using) and salt. Gently fold in the berries, making sure they are coated with flour. This helps to prevent the berries from sinking during baking. Add the wet ingredients to the dry ingredients and stir only until the ingredients are just combined. Divide the batter evenly among the 12 muffin cups, using two spoons or an ice cream scoop. Place in the oven and bake until a tester inserted in the center of a muffin comes out clean, 20 to 25 minutes. Transfer to a wire rack to cool.
Makes 12 regular sized muffins.