How Do You Make Gluten-Free Banana Muffins?
Even though I am not a big baker by nature, my husband has a big sweet tooth, and craves bready things for snacks. He is so in love with these muffins that I only make them every few weeks, because he would eat five a day! If you are not familiar with the Xantham Gum that this recipe calls for, don’t worry about it. I use this product when I am using gluten-free flour to hold things together a little better, but most GF flours out there work pretty well by themselves. Preheat oven to 350 degrees F. Mix all dry ingredients except for sugar in a mixing bowl and set aside. In separate bowl, mash bananas. In mixer, cream the sugar and shortening for 1-2 minutes, add egg and vanilla and beat on medium for 1-2 minutes. Incorporate the bananas and nuts (if desired), and then slowly add the flour mixture. Mix well for 2-3 minutes on medium. Add sour cream and blend for 1 more minute… Pour batter into lined muffin tins and bake for 18-20 minutes, until a toothpick comes out of the muffin clea