Summer is officially upon us, which means it’s time to relax in the sun and enjoy some tasty cookout food. My mom tried out her new grill last week. She made cheeseburgers, baked potato salad, and corn on the cob. Corn on the cob on the grill is very sweet with a hint of smokiness. My mom and I made a fruit salad with berries, pineapple, and watermelon. I love eating fresh fruits during the summertime. We had leftover fruit that needed to be used up, so I decided to make some muffins. Bananas, blueberries, and strawberries are all fruits that make tasty, fluffy, and moist muffins.

This week I would like to share my take on banana nut muffins from my kitchen to yours. It’s a muffin with bananas, honey, cinnamon, and walnuts. They are moist and sweet and taste just like banana bread, so if you love banana bread, you will love this muffin recipe. The following recipe makes a dozen muffins, depending on the size of your pan.

Photo By Destiny Constantin

Gluten-Free Banana Nut Muffins

Ingredients:

• 2 sticks of salted butter, melted and cooled slightly
• 1 1/3 cup of light brown sugar, lightly packed make sure it is fresh and soft
• 4 large eggs
• 4 cups of mashed very ripe bananas (about 4-5 bananas)
• 1 teaspoon of almond extract
• 1 teaspoon of creamy vanilla custard flavoring (May substitute for pure vanilla extract)
• 3 ½ cups of Bob’s Red Mill Gluten- Free 1 to 1 Baking Flour
• 2 teaspoons of baking soda
• ½ teaspoon of salt
• 1 teaspoon of ground cinnamon
• 2 tablespoons of pure clover honey
• 1 cup of chopped walnuts
• 1/4 cup of heavy whipping cream

Topping:

• ¼ cup of light brown sugar
• 2-3 tablespoons of chopped walnuts

Directions:

1. Grab a cutting board and a paring knife. Peel and cut the bananas about two inches thick.
   

   Photo By Destiny Constantin

2. Throw all the banana slices into a bowl, then add honey, salt, and a dash of cinnamon in the bowl with the banana. Gently toss the ingredients with a baking spatula or spoon. After the bananas are coated with honey, salt, and cinnamon, place the bowl aside.
3. In the bowl of a stand mixer fitted with the paddle attachment, blend the sugar and butter until light and fluffy, about two minutes. Add the eggs and mix to incorporate fully.
4. Using a potato masher, mash up the bananas before adding it to the butter and egg mixture.
   

   Photo By Destiny Constantin

5. Add in the almond and vanilla extracts.
6. In another bowl, whisk together the flour, cinnamon and baking powder. Set aside.
7. With the mixture on low speed, gradually add the flour mixture in 2 batches, beating just until combined, stopping to scrape down the sides and bottom of the bowl as needed. Do not over-beat.
8. Pour in the heavy cream slowly while the dry ingredients are being incorporated with the wet ingredients.
9. Mix batter until it is smooth and blended well.
10. Once the batter is blended and fluffy, fold in the walnuts using a baking spatula.
11. Preheat the oven at 350 degrees Fahrenheit.
12. Spray a large muffin tin or a cupcake pan with baking spray. Fill pans with batter 2/3 of the way.
13. Baking tip: Use a cookie or ice cream scooper to fill the pans evenly.
14. Bake muffins for 20-30 minutes. Time may vary depending on the type of oven you have. If you are baking large muffins, it will take thirty minutes to bake. If you are making cupcake size muffins, they will bake in about twenty minutes.
15. Before putting the muffins in the oven, sprinkle a handful of nuts and brown sugar on each muffin.
    

    Photo By Destiny Constantin

16. While the muffins are in the oven, prepare a cup of coffee or tea.

I hope you enjoy making this recipe as much as I had fun drinking iced coffee with my muffin this morning while relaxing on my porch with a good book.

Photo By Destiny Constantin