I have a confession to make - I could eat breakfast foods for every meal of the day. These muffins are just pancakes in a muffin form. I will be adding these to our next brunch. So much easier to make than flipping individual pancakes. They also reheat well and would be perfect for an easy breakfast option.
Banana Pancake Muffins
slightly adapted from Gluten Free on a Shoestring
2 cups gluten free flour blend
2 tablespoons sugar
2 teaspoons xanthan gum
1 teaspoon baking powder
1 teaspoon kosher salt
1/2 teaspoon baking soda
1/4 teaspoon cinnamon
1 extra-large egg, lightly beaten
1 1/2 cups milk
1 1/2 teaspoons white wine vinegar
2 tablespoons unsalted butter, melted and cooled
2 ripe bananas, diced
Preheat the oven to 375 degrees.
Grease a 12 cup muffin tin with butter.
Put the dry ingredients in a large bowl and mix to combine.
Add the egg, milk, vinegar, and butter, mixing after each addition.
Beat the batter until it becomes thicker and more elastic.
Fold in the diced bananas to the batter until they are evenly distributed.
Fill the muffin tins 3/4 of the way full and bake for 20 minutes, or until a toothpick comes out clean.
Cool for 5 minutes in tin, serve warm.
I'm linking up today with Jessica and Ashley for Taste of Tuesday.