If you love banana bread, then this one’s for you.
Cinnamon reminds me of a big bowl of warm oatmeal made with fresh cinnamon sticks. It reminds me of when I was younger when my mom would make me Malt-o-Meal with fresh cinnamon. Granted, she still makes that for me every once and a while.
The great thing about these muffins is that not only do they remind me of my childhood, but they are so EASY to make. They’re great for breakfast, lunch, dinner… ok, kidding about the lunch and dinner, but they do make a great dessert! They’re easy on the tummy, but bring fireworks to your taste buds. Yes, they’re that good.
After much trial and error, I finally came up with a recipe that wouldn’t fall flat. Literally. The first batch I made of these were ok, but they fell flat in the middle. I find that to be a common issue with gluten-free pastries. Every teaspoon of an ingredient counts!
With that being said, I present to you my refined recipe. But I must warn you, if you eat these fresh from the oven, you may never want to stop.
You’ve been warned.
- 1 1/2 cups Bisquick Gluten Free Pancake & Baking Mix
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 3 mashed large bananas
- 3/4 cup coconut sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 cup vegetable oil
- For cinnamon sugar topping: Mix together 1/4 cup sugar and 1 1/2 teaspoon cinnamon.
- Preheat oven to 350º F.
- Combine the flour, baking powder, baking soda, cinnamon and salt in a mixing bowl.
- In a separate bowl, combine the mashed bananas, sugar, egg, vanilla and oil.
- Mix together the wet and dry ingredients until incorporated. Do not overmix.
- Distribute the batter evenly into the muffin tin. Sprinkle the cinnamon sugar mixture over the tops of the muffin batter and swirl into the batter using a toothpick.
- Bake for 15-20 minutes or until center is set.