FRANKIE'S GLUTEN-FREE BANANA MUFFINS/CAKE
Nothing tastes better than homemade Muffins right from your very own oven. You can even modify the recipe to have almost any ingredients you want in it. Enjoy.
3 cups Frankie's all purpose flour
1-1/2 cups granulated sugar
½ tsp. baking soda
½ tsp. baking powder
¼ tsp. salt
Mix all together in a stand mixer until blended.
To this add:
¾ cup of veg. or canola oil
¾ cup of water
1 tsp. of vanilla
Mix together on low until blended.
Add in 3 mashed bananas. Beat on high for 30 seconds.
Using an ice cream scoop, scoop into paper-lined muffin pans or bundt pan that has been oiled. Bake at 350F. for approx.: 30 minutes (muffins), 45 minutes or until a toothpick comes out clean when inserted.
VARIATIONS: (instead of bananas add...)
Carrot muffins or cake: stir in 2 Tbsp. of ground cinnamon, 3 cups of grated carrots and 1 cup of raisins or currants.
Blueberry muffins: stir in 3 cups of frozen or fresh blueberries.
Lemon Poppyseed muffins/loaf: Mix in the zest of 1 (washed) lemon, 1/8 cup of poppyseeds.
(While the muffin/loaf is baking, squeeze the juice from the lemon in with 1 cup of icing sugar and mix to a glaze. Brush on top when baking is complete.