Bananas are an extremely versatile fruit, and they’re really useful delicious in baked goods!
These chunky banana muffins are just bursting with sweet, caramelized banana, in every single bite—and you won’t want to take just one. They’re healthy enough to have for breakfast, and tasty enough for anytime.
6 overripe bananas
2 cups GF flour
½ tsp cinnamon
¼ tsp baking soda
1 tsp baking powder
Preheat oven to 350°F.
In a large mixing bowl, mash up the bananas really well, but leave some lumps to get chunky muffins. Stir in the other ingredients—it will seem too dry at first, but keep stirring! The banana can take a while to moisten all the flour. Pour into 12 muffin cups and bake for 18 minutes or until golden brown.
Tip: These banana muffins freeze really well. If you thaw them in the refrigerator, the muffin wrapper will come off clean! Heat them back up in the microwave to get the warm taste of freshly baked banana muffins…yum.