Recipe: Tasty Nicole Amazing Banana Muffins II

Nicole Amazing Banana Muffins II. Coat muffin pans with non-stick spray, or use paper liners. Sift together the flour, baking powder, baking soda, and salt; set aside. Stir the banana mixture into the flour mixture just until moistened.

I highly recommend your giving it a try. But if you want perfect gluten free banana muffins, you can't just use a banana bread recipe and bake the batter in a muffin tin. Sift flour, baking powder, baking soda, cinnamon, salt, and nutmeg together in a small bowl. You can have Nicole Amazing Banana Muffins II using 13 ingredients and 10 steps. Here is how you achieve that.

Ingredients of Nicole Amazing Banana Muffins II

1. It's of dry ingredients:.
2. You need 3 cups of all-purpose flour.
3. It's 2 cups of granulated sucrose (Splenda in yellow bag).
4. You need 2 teaspoons of baking soda.
5. You need 1/2 teaspoon of salt.
6. Prepare of Wet ingredients:.
7. You need 15 ounce of can black beans, drained and rinsed well.
8. It's 2 of eggs or (3 egg whites to make fat-free).
9. It's 1 cup of unsweetened applesauce, divided.
10. Prepare of OTHER:.
11. Prepare 6 of over-riped bananas.
12. Prepare 1/2-1 cup of nuts of choice (optional).
13. It's 1/4-1/2 cup of raisins or cranberries (optional).

A toothpick inserted in the center of the largest muffin should come out clean or with few moist crumbs (no wet batter) to test for doneness. The Easiest and Best Banana Muffins recipe EVER! Loaded with banana and topped with crumb topping! The Easiest and Best Banana Muffins Recipe EVER!.

Nicole Amazing Banana Muffins II step by step

1. Mix all the dry ingredients in bowl and set aside..
2. Open black beans and put in strainer and rinse well with cold water..
3. Pour applesauce and cracked eggs into blender. Add strained black beans (step 2) into blender. Blend until black beans are small in size and incorporated into wet mixture..
4. Peel bananas and put into ziplock bag, taking the extra air out of bag. Squish the bananas until texture of mashed potatoes and no large pieces are left. Add to dry ingredients..
5. Add the blender mixture into the dry ingredients and stir until all mixed together. Remember to scrape the blender with a rubber spatula or spoon to get all the wet mixture. BEWARE of the sharp blade.
6. If adding fruit and/or nuts, add into mixture now. and stir well.
7. Spray pan with butter and using cookie scoop (1 1/2 tablespoon or 1/8 cup measuring cup), put level scoop into each muffin tin and bake 15-22 minutes in 350 preheated oven..
8. Muffins are done when they begin to brown and a toothpick inserted into middle pan in the middle of the muffin comes out clean.
9. Wait 1-2 minutes and then remove muffins and place on side to prevent soggie muffins later..
10. After cooked, place in ziplock bags or other container to keep free of moisture and place in refrigerator.

This was amazing, substituted the sour cream for a non-dairy yogurt for my lactose intolerant friend. Took them out early because my oven runs hot and they are soooo much better moist. In another bowl add the flour, baking soda, baking powder and salt and whisk well. Add nuts or chocolate or whatever add-ins you want to the dry ingredients. Add dry ingredients to wet ingredients and mix until nearly all the flour has disappeared.