I had been searching for a corn free, easy mix to use (because I'm allergic and intolerant of most things) and for some glorious reason my tummy likes the Bisquik GF mix. Thank you Lord. You could sub this with any GF baking mix, or your own concoction, my recipes are very "toss it together and see if it works" and flexible.
Now, enough chatter, here's the recipe!
Makes 12 muffins:
- 2 cups Gluten Free Bisquik mix
- 3 ripe bananas, fork mashed
- 2 eggs
- 1/3 cup Canola Oil
- 1/8 cup honey (or more - add to taste!)
- 1 tbsp salt
- 2 tbsp cinnamon (or to taste!)
- 1/4 cup water (maybe!)
Set your oven to 350.
Mash the ripe bananas in a separate bowl, set aside.
Combine everything else except the water, mix.
Add the bananas. If your mix is not wet and creamy enough, add the water. You want your batter to be moist but not watery. The moisture content of your bananas will vary, so use your own judgement.
That's mine, ready to spoon into a non stick muffin pan. I spray mine with olive oil spray to keep from sticking.
Bake for 15-18 minutes, use the toothpick method (insert toothpick into muffin, if it comes out clean it's done!).
Whaaaalah! Banging banana muffins.
Pop em out and eat them warm, so yummy! Enjoy!