I had some ripe bananas on hand and wanted to bake some muffins with them. I was craving something healthy, quick, and easy to go with my morning coffee. When I started looking for recipe ideas, I came across this recipe on wellplated.com
I was intrigued by the gluten-free and sugar free aspects of the recipe, as well as the idea of mixing them up in a blender. I added chocolate chips and dried cranberries to my recipe, 1/2 cup each, and used my silicone muffin cups sprayed with sunflower oil. I filled the cups to the inner line, approximately 3/4 of the way full, and I got 22 muffins out of the recipe. I turned the baking pan once during baking and they were perfectly finished in the suggested 15 minutes. Â
You could easily add whatever ingredients strike your fancy or are readily on hand in the cupboard. Next time I may try for something savory, just to see how they come out. With the little bit of honey, the chocolate chips and dried cranberries, they were just sweet enough without being overly sweet. Â
The texture is very moist, and denser than regular muffins, but they are quite tasty and much healthier than if I had baked them with flour and sugar. Â
Even those who can tolerate gluten will love the simplicity and versatility of this recipe!
