gluten free banana muffins

How much do I love these banana muffins, let me count the ways.  They are super moist.  They taste just like a banana muffin should taste.  Oh, and you can’t eat just one.  I started making these muffins before going gluten free and I knew I had to give them a try with my flour blend.  I must say, they are even better than the gluten-filled version!  They are light and fluffy, full of fresh banana flavor.  The addition of the Greek yogurt adds to the moistness factor.  I think I need to go make another batch right now!

I have shared this banana muffin recipe with many friends.  It is always a hit no matter where I take them!  No one can ever tell they are gluten free.  I’m sneaky like that.  When I make them for the kids (or my mom friends), I like to add mini chocolate chips.  There is something magical about the combination of banana and chocolate.  Just add 1 cup mini chocolate chips to the recipe if you would like.  I also love these as mini muffins too.  So cute and the perfect bite.  Whenever I need a quick morning snack for my family, these are my go-to muffin recipe!

makes 18 muffins

• 2 cups Sarah’s gluten free flour blend
• 1 teaspoon baking soda
• 1/2 teaspoon salt 
• 3 bananas, very ripe
• 1 cup sugar
• 2 eggs
• 1/2 cup canola oil
• 2 tablespoons plain Greek yogurt or sour cream
• 1 teaspoon pure vanilla extract

Recipe adapted from Food Network