Sunday, February 13, 2011

Banana Reese's Muffins

Success! I've been anxious to make these banana bread Reese's cup muffins all week. My boyfriend loves my wheat-free baking and wanted some muffins for Valentine's Day. I've also found a new favourite way to make banana bread. They turn out moist and evenly baked in muffin form, and are quickly disappearing! This recipe is for banana bread so it can be put in a medium loaf pan as well. I made it into 1 dozen muffins. Remember to freeze the Reese's overnight, it makes them easier to chop into pieces.

1 cup mashed bananas (2 medium bananas, riper is better!)
3/4 cup sugar
1 tsp vanilla
2 eggs
1-1/4 cups flour (brown rice, tapioca and potato starch)
3/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/4 cup oil
5 Reese's cups, frozen, and chopped into chocolate-chip sized pieces

Add bananas, sugar and vanilla in medium bowl and beat at med speed for 1 min.
Add eggs and mix well.
In a large bowl mix flours, baking soda, baking powder and salt.
Add banana mixture alternating with oil. Mix well at low speed.
Add chopped Reese's and gently mix into batter.
Fill oiled muffin tray/silicone muffin cups
Bake at 350F for 30 min.
Cool 5 min.

Enjoy! Share at your own risk!