Cranberry Banana Muffins
Kim Bell
Gluten Free Muffins that are bakery shoppe tasty!
ingredients
- 1 1/4 cups gluten-free baking mix
- 1 cup polenta cornmeal
- 1/2 teaspoons baking powder
- 1/4 teaspoons sea salt
- 3 large free-range organic eggs
- 1/4 cup light olive oil
- 3/4 cups packed organic light brown sugar
- 3 very ripe bananas, mashed into puree
- 1/3 cup milk, coconut milk, or other non-dairy milk
- 2 teaspoons good vanilla extract
- 1 1/2 cups fresh cranberries
- sliced almonds
directions
- 1
Preheat oven to 350 degrees F. Prepare a muffin tin.
- 2
In a mixing bowl, whisk together gluten-free-flour, cornmeal, baking
- 3
powder and sea salt. Set aside. In a larger mixing bowl beat the
- 4
eggs. Add the oil and beat to combine.
- 5
Add the sugar and beat till smooth. Add in the banana puree, milk and
- 6
vanilla; do the same. Add the dry ingredients into the wet, and beat
- 7
to combine. Add cranberries and mix thoroughly.
- 8
Pour the batter into the prepared tin and top with small handful of
- 9
sliced almonds. Make sure oven has not turned itself off mysteriously.
- 10
Bake in the center of a preheated oven for 20-25 minutes, or un
- 11
til
- 12
done. Muffins are done when fork comes out clean and almonds are
- 13
toasty!
Source: Kim Bell
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