Gluten Free Banana Nut Muffins

In an effort to take my blog to the next level, I invited a guest photographer to help me add more of an artistic look to my cooking for this post. With the exception of the picture above and the last picture, my three and a half year old daughter took all the photos for this post. We are still working on not having our fingers in front of the lens. Although, the red blur does add some unique flair to the pictures. It saddens me a little that my daughter's pictures rival the ones I take.

Quick breads and muffins are one of my favorite gluten free treats. The texture and flavor are very close to their glutinous counterparts. Lately, it seems like my family can't eat bananas fast enough before they turn brown. As a result, I've been making banana bars, bread, and muffins more frequently.

Gluten Free Banana Nut Muffins:
adapted from Joy of Baking:
1-3/4 cups GF flour mix
1/2 cup granulated sugar
1/4 cup brown sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 -3/4 cup semisweet chocolate chips (more or less as desired)
2 large eggs
1 stick butter (melted)
3 bananas (large and very ripe)
1 tsp vanilla
Pecan halves
Bake at 350 degrees F for 20-25 minutes. Makes 12 muffins.

Start by mashing bananas. Next add melted butter, eggs, and vanilla.

Combine all the dry ingredients in a separate bowl; gf flour, white and brown sugar, baking powder, baking soda, and salt. Slowly incorporate dry ingredients into wet ingredients. After mixing thoroughly, stir in chocolate chips.

Spray or line a muffin pan and fill with batter. Top each muffin with a pecan half.

Bake at 350 degrees F for 20-25 minutes.

(My artistic consultant)

Allow just enough time to cool, then stuff one in your mouth.
Enjoy!!!