Banana Muffins Recipe

Makes 16 muffins

Wet Ingredients:

3 large eggs
1/3 cup vegetable oil
3/4 cup honey
5 medium ripe bananas (or 2 cups shredded zucchini)

Dry Ingredients:

2 cups Bob’s Red Mill Gluten Free Baking Mix
2 t baking powder
1 t baking soda
1/2 t salt
1 t cinnamon
1 t nutmeg

Instructions:

1. Preheat oven to 375 degrees Fahrenheit.
2. In a food processor, whip eggs lightly. Add remaining wet ingredients and whip till smooth.
3. In a separate bowl measure out dry ingredients and stir to combine. Gently pour on top of wet ingredients in food processor.
4. On a low setting, blend the wet and dry ingredients gently in the food processor. Do not over mix.
5. Spray 16 muffin tin cups with non-stick cooking spray, or grease with coconut oil.
6. Distribute batter evenly between 16 cups.
7. Bake for 10 minutes till golden brown on top and bottom. Muffins are done when a knife inserted in the centre of a muffin comes out cleanly.
8. Enjoy warm with a pat of butter.