Banana Muffins- gluten-free, top 8 allergen free

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We did a poll on social media to see what recipes and mixes you all wanted to come out next.  If you have social media and don’t follow us, go find us there!  (We are on Instagram and Facebook mostly)  There was almost a tie between bagels and muffins, but bagels won.  We hear the cry for gluten free, top 8 allergen free, gum free, vegan, and yeast free bagels!  Our test kitchen is bustling with activity around here, and bagels will come in due time.  Stay tuned for that, and there is a fun story to go along with the bagels too.

Since bagels have a bit more time before we can get them to you, we thought we would start with muffins.  Where are our banana fans at?!  One of the top choices you all had was banana muffins.  We created a banana muffin with fun add-ins because you all wanted options.  You know we love to give you as many options with our mixes as possible, so of course we’ll give you add in options for these delicious banana muffins!

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Banana Muffins 

Ingredients 
1 Rustic Scoop Pancake and Waffle baking mix 
3/4 Cup granulated sugar of choice (we use coconut sugar)
2 Tablespoons Flax meal (optional) 
5 Overripe Bananas
1/4 Cup Apple sauce
1/4 Cup Oil of choice
1/2 Cup Egg whites (6 Tablespoons of Aquafaba*, OR powdered egg replacer for 2 eggs) 
1 Cup Water 

Optional Add-In's 
1/2-1 Cup Chocolate chips
1/2-1 Cup pecan or walnut pieces 

Directions 
Preheat your oven to 350° F**.  Prepare 18 muffin tins with paper liners with non-stick spray (Avocado oil doesn’t work). 

In a mixing bowl place the overripe bananas (without peel) and mix on medium speed until they are pureed.  Next, add the apple sauce and oil, mixing on medium speed until well combined.  Add the rest of the ingredients: sugar, eggs (for an egg free version we highly recommend using a powdered egg replacer for these as they can be dense with other options though aquafaba does work), flax meal, and water, mix until well combined.  Slowly pour in the Rustic Scoop pancake and waffle mix slowly while mixing on medium speed so you don’t end up with clumps of the mix.  Mix on medium speed until there are no clumps of the mix.  If you desire to add in chocolate chips or nuts, place them in the mixing bowl and fold them into the batter until they are evenly spread throughout. 

Using a large cookie scoop (about 1/3 Cup) place one scoop into each muffin paper.  Makes approximately 18 muffins.  Bake at 350° F for 18-22 minutes.  Be sure to check them with a toothpick.  If the toothpick comes out clean or with a crumb or two, they are done.  If the toothpick comes out with batter still on the toothpick, they aren’t done yet.  Bake for 2 minute increments until the toothpick comes out clean.  Enjoy! 

*Aquafaba is the water from a can of garbanzo beans.  If you use a powdered egg replacer, use 2 extra Tablespoons of water. 
**If you live at high altitude, bake at 365° F.