Hey friends!! Today I have one of my “staple” recipes. Banana muffins are a must and often in our house. I’ve always made them gluten free, but a few months ago I finally worked out a recipe that was both gluten free and vegan. They just taste like really good banana muffins. They’re light, and fluffy, and moist, and very tasty. And that’s good, because we eat them alot. One, because it’s an easy snack to grab; and two, because we keep our house pretty warm and bananas go brown very quickly. This is a small batch. Depending on how much batter you scoop into the muffin tins, you’ll get…
The Problem: Okay, here’s the scenario: You want to try your hand at gluten free banana muffins. You buy bananas. Finally, enough time has passed that the bananas are the right mushiness to make muffins, but there’s only one banana left. How do you make gluten free banana muffins with one brown banana?