I love making muffins and cupcakes. Why you might ask? These little fellows make perfect little gifts for friends or folks who might just drop by for a few minutes.
I especially like to take muffins and cupcakes to potlucks. Transporting is just so easy.
This particular recipe takes advantage of bananas that just may be past their prime. Rather than tossing them, turn them into a dessert as I have done here.
To make these gems egg free, substitute Ener-G Egg Replace according to package directions in place of the two eggs.
Here is my Banana Muffin Recipe:
1 1/4 cups Jackie's Quick Bread Flour Blend (Click Link for Recipe)or flour of choice
1 teaspoon baking soda
1 teaspoon Rumford baking powder
1/2 teaspoon salt
1 tablespoon King Arthur cake enhancer
1/2 cup butter (no substitutes), softened
1 1/4 cups sugar
1-2 large overly ripe bananas, mashed
2 large eggs
1/2 cup walnuts, roughly chopped
Here is how I made my Banana Muffins:
1. Set cold ingredients out of refrigerator and allow to come to room temperature. Place 14 large muffin cup liners in muffin tins; set aside.
2. Place flour blend, baking soda, baking powder, salt and cake enhancer in medium sized mixing bowl, Stir and sift to thoroughly blend.
3. In the work bowl of an electric stand mixer, place softened butter and sugar. Beat on medium speed until thoroughly mixed. Add overly ripe bananas, one at a time. Beat thoroughly after each addition. Add eggs one at a time and continue to beat. Gradually add dry ingredients in 1/2-cup increments, beating well after each addition. Stir in walnuts.
4. Pour mixture into greased and floured loaf pan. Allow to rest for 15 minutes before placing in pre-heated oven.
5. While mixture rests, turn oven to 350 degree Fahrenheit to preheat.
6. Bake 18 to 25 or until an instant read thermometer registers 185-200 degrees Fahrenheit AND a toothpick inserted in the center comes our clean. Remove from oven and place muffins on cooling tack for 10 to 15 minutes. Turn out on to a platter. (ALLOW TO COOL COMPLETELY BEFORE ICING.)
Here is my recipe for Banana Cream Frosting:
1 small ripe bananas, mashed (Not more than 1/2 cup of mashed banana)
1/2 cup butter (no substitutes), softened to room temperature
1 teaspoon lemon juice
1/2 teaspoon vanilla extract
1/4 teaspoon salt
3 1/2 cups powdered sugar, sifted
Here is how I made my Banana Cream Frosting:
1. Allow all ingredients to come to room temperature before beginning.
2. In the bowl of a stand mixer, place banana, butter, lemon juice, flavoring salt. Turn mixer to medium speed; cream ingredients together.
3. Gradually add powdered sugar, about 1/2 cup at a time, beating to combine thoroughly after each addition. Beat until frosting is of spreadable consistency. If frosting appears too soft, you can add a little more powdered sugar or place in the refrigerator for about 30 minutes.
4. Place frosting in a piping bag with tip of choice. Decorate with your choice of design. Keep cupcakes in refrigerator. Cupcakes will keep up to three days. If not eaten in three days, discard.
Oven Temperature: 350°F
Preparation Time: 1 hour
Cooking Time: 25 minutes
Inactive Time: 45 minutes
Total Time: 2 hours and 10 minutes
Nutrition (per serving): 277 calories, 148 calories from fat, 16.9g total fat, 61.4mg cholesterol, 264.2mg sodium, 214.6mg potassium, 31.4g carbohydrates, 1.7g fiber, 24.8g sugar, 2.3g protein.
Overworking gluten free flour is impossible. The longer you mix gluten free breads and longer you let them rest prior to baking, the better the product.
Once cooked, handle as little as possible because the texture is very fragile.
If bananas are not overly ripe, the bread will not be nearly so moist or have such a rich banana flavor.
Cooking time may vary dramatically with the amount of moisture in the bananas, the weather and the size of your muffins. Begin checking at 17 minutes and ever 2-3 minutes thereafter until the proper temperature is reached and a toothpick comes out clean.
ALLERGAN WARNING: Contains soy, casein, egg and tree nuts.
Author: Dr. Jacquelyn P. Horne