MuffinsFRANKIE'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

4 eggs

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.