Banana Muffins

From the cookbook, "Let's Bake!"

This recipe is a modification of my grandmother’s famous banana loaf. Her original recipe included toasted pecans, which you can certainly add if you diet allows. If you prefer not to use the orange juice, simply replace it with rice milk.

The recipe for the Food Allergy Gourmet Basic Flour Mix is included in "Let's Bake!" and is also available premixed for your convenience from the Food Allergy Gourmet.

3 bananas mashed (1 cup)
2 cups Food Allergy Gourmet Basic Flour Mix (See Above)
1 TB baking powder
1 tsp salt
1/3 cup shortening
3/4 cup granulated sugar (or ¼ brown and ½ granulated)
1 TB Ener-G Egg Replacer whisked with 4 TB orange juice
1 ½ tsp vanilla
1/8 tsp artificial butter flavor (optional)
1/4 cup orange juice

Preheat the oven to 350°. Place paper liners in a 12 cup muffin tin.

In a bowl, whisk together the Food Allergy Gourmet Basic Flour Mix, baking powder and salt. In separate bowl, combine the orange juice, vanilla and butter flavor, if using. Cream the shortening and sugar(s) together using a mixer.

With the mixer running on medium low, add the Ener-G Egg Replacer and mix until combined. Add the mashed banana and mix. Add the dry ingredients and wet ingredients in three additions, alternating between the two. Scrape down the bowl as needed and mix well between additions.

Fill each muffin cup with ¼ cup batter using a ¼ measuring cup or an ice cream scoop. Bake in the center of the oven for 25 minutes. Let the muffins sit in the tin for a few minutes, then remove to a wire rack to cool.

Chocolate Chip Banana Muffins - Add 1 cup chocolate chips.

Banana Loaf - Bake 45 minutes in a 9”x5” loaf pan which has been lightly greased and the bottom lined with parchment paper. The loaf is done when a toothpick inserted into the center comes out clean.