This is a yummy recipe for day-old bananas. Makes 24 muffins
1 ½ cups mashed banana, about 5 bananas
2 beaten eggs
½ cup milk, or prepared powdered milk
½ cup coconut oil, melted
1-3/4 cup Gluten free 'Wheat Belly' All-purpose Baking mix
2 tsp baking powder
¼ tsp salt
½ cup chopped pecans (optional)
½ cup chocolate chips (optional)
GREASE muffin tins. Do not use paper bake cups.
PREHEAT oven to 375°
MIX WET INGREDIENTS: In a large bowl, mash the bananas. Add the egg, beat it into the mashed banana. Add milk and oil. Stir.
MIX DRY INGREDIENTS: In a separate bowl, Mix together flour, baking powder, salt.
COMBINE. Pour dry ingredients into the wet ingredients. Add pecans (optional). Stir just until moistened. Spoon batter into greased muffin tin, filling each 1/2 full.
BAKE in a 375° oven for 15 - 20 min, or until a wooden toothpick inserted into the center comes out clean. Cool in muffin cups on a wire rack for 2 min. Remove from muffin cups. Serve warm.
