Summer's officially over, but the produce is pouring in. Perhaps the watermelon, peaches and grapes are making you forget to eat those bananas you bought last week. Here's a great way to use them up. 

Despite the fact that slightly spotted bananas are supposed to taste better - more sugar and all that - no one in my house likes bananas that are soft. So I usually throw mine in the freezer and then pull them out in pairs to make this family recipe. When my eldest daughter went gluten-free, I modified it as follows, and it's just as good - maybe even better!

Gluten Free Banana Muffins

1/3 c oil
1 egg
2 bananas (mashed)
1/3 c brown sugar
1/4 c rice flour
1 c oats
1 c oat flour
1/4 c oat bran
1/4 c potato starch
1 t baking powder
1 t baking soda
1/2 t salt
3/4 c milk

Beat together the oil, egg, mashed bananas and sugar. In separate bowl mix the dry ingredients. Add to the wet and mix briefly. Add the 3/4 c milk last. Bake at 375 for 15 minutes.




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