There was a time when my recipe creating process was a bit more polished. With aspirations of establishing a formal career around food blogging and photography, I would put more time and attention into my art. I got a good taste (pun intended) of what this takes when I wrote my cookbook, and subsequently evolved my niche to encompass Healthifed sweet treats (a cornerstone of this brand). I love dessert, and I am a much better recipe creator for baked goods than main meals (plus, cookies, cakes, muffins etc. are so fun to photograph!).
After becoming a mom however, I find myself in the kitchen more often out of necessity rather than hobby. This has dampened my desire to play around with recipes from a creative pursuit perspective. If I’m not quickly making my meals, I am making meals for my family, or at least planning and prepping for the meals ahead. Navigating my son’s picky eating has been challenging to say the least, but there is a fail-proof food I know he will eat: muffins.
These banana muffins are made in one bowl with minimal ingredients. If you are a mom, you might understand my need for easy and convenient, without having to turn to convenience foods you find on a grocery store shelf. Those items definitely have a place in my pantry as well, but any time I can get something home cooked or home baked in my toddler’s belly, the better.
Fair warning: these muffins may not have that signature “muffin top” shape. I kind of do this on purpose for the muffins I am going to pack for my son for lunch. There are steps you can take in gluten-free baking to ensure more rise (i.e. letting the batter rest), but I want them to be able to fit in his Bentgo Box.
One Bowl Gluten-Free Banana Muffins
Equipment
- mixing bowl
- muffin tin
Ingredients
- 2 eggs
- 2 ripe mashed bananas 285g from two large bananas
- ¼ cup maple syrup
- 1 teaspoon vanilla extract
- ¾ cup gluten-free baking mix 111g
- 1 teaspoon cinnamon
- ½ teaspoon baking powder
- ¼ teaspoon sea salt
Instructions
- Preheat oven to 350 ℉. Line a muffin tin with liners.
- In a large mixing bowl, whisk the eggs. Add the mashed banana, maple syrup, and vanilla extract. Whisk again until all ingredients are combined.
- Add the gluten-free baking mix, cinnamon, baking powder, and sea salt. Stir until a muffin batter is formed.
- Transfer the batter to the muffin tin, filling each cavity about ⅔ to ¾ of the way to the top. Baking for 20 to 24 minutes, until a toothpick inserted comes out clean. Allow the muffins to cool for about 10 minutes in the muffin tin, before placing them on a wire rack to cool completely. Store baked muffins in the refrigerator for up to 4 days, or freeze for up to 6 months.
