Banana Raspberry Muffins

Or bread, take your pick because I have directions for both.

I made these muffins last week, and they came out so well--the texture was almost exactly that of a regular wheat-based muffin. As with pretty much all the gluten free baked goods I've made, I wrapped these in foil and froze them after they had cooled completely.

Recipe and details are behind the cut.

Banana Raspberry Muffins
Adapted from Bob's Red Mill/My cousin Lauren

Ingredients

• 1/3 cup Canola Oil
• ¼ cup Brown Sugar
• ¼ cup Agave Nectar
• Ener-g Egg Replacer for 2 Eggs, prepared
  
• 1 tsp Vanilla Extract
• 1-¾ cup All Purpose Gluten Free Flour
• 2 tsp Baking Powder
• 1-¼ tsp Cinnamon
• 1 tsp Xanthan Gum
• ½ tsp Kosher Salt
• 1-½ cups Mashed Bananas
  
• ½ cup Mashed Raspberries
  

Directions

1.) Preheat oven to 350 degrees and spray loaf pan or muffin tins with cooking spray.

2.) Cream the oil, sugar, mixed egg replacer, and vanilla together until well incorporated. Add the mashed bananas and combine.

3.) Mix the dry ingredients together, then slowly incorporate into the wet ingredients. Add the mashed raspberries (or other fruit, if using) and mix well.

4.) Pour the batter into a prepared loaf pan or muffin tin (should make 12 muffins if scooping with a quarter-cup), and sprinkle with turbinado sugar. Bake on the center rack of the oven. Bread will bake for approximately 1 hour, and muffins will bake for approximately 30 minutes. Insert a toothpick into the center and if it comes out clean, they should be done.

5.) Cool on a wire rack. Wrap in foil and freeze for best results.

For frozen muffins, I microwave for 25 seconds before eating.