Banana Ginger Muffins Gluten Free Recipes

Steps:

• Spray the indentations of a muffin pan and the rims around them with nonstick cooking spray.
• In a mixing bowl, whisk the dry ingredients (flour, baking soda, salt, and cinnamon) until uniform; set aside.
• In another bowl, cream the butter and sugar using a wooden spoon until smooth (about 2 minuets).
• Add in the eggs, one at a time, mixing each well.
• Mash the peeled bananas into the butter mixture using a potato masher.
• Stir in the milk, ginger, vanilla, and vinegar until the mixture is smooth and creamy.
• Add in the flour mixture; stir until just moistened.
• Fill muffin tins 3/4 full.
• Bake in a 400° oven for 18 minutes or until pale brown with rounded nubbly tops; a pick should come out with a few moist crumbs.
• Place pan on a wire rack and cool for 10 minutes.
• Gently rock each muffin back and forth to release it.
• Cool muffins on rack for 5 minutes.
• **Banana Muffins: omit the ginger.
• **Banana Coconut Muffins: omit the ginger, add 3/4 cup sweetened shredded coconut with the milk.
• **Banana Nut Muffins: omit the ginger, add 3/4 cup chopped, toasted pecans, walnuts, or hazelnuts with the milk.

Steps:

• Preheat oven to 350°F.
• In a large bowl, combine oil, brown sugar, bananas, eggs, buttermilk and vanilla.
• In a medium bowl, combine flour, baking soda, salt, baking powder, pecans, candied ginger, nutmeg, powdered ginger, and cinnamon.
• Add flour mixture to banana mixture;mix well.
• Divide batter among greased or paper-lined muffin cups.
• Bake for 20-25 minutes.