Rating: (5 / 5)
I’m not much of a baker, but I keep trying. I do bake an awesome chocolate chip banana bread muffin, and lately I’ve been using Pamela’s Artisan Flour Blend, and I love it. I haven’t used it for much of anything else, but when I bake muffins with this mix, they come out perfectly fluffy, not crumbly at all, with a delicious texture. When people ask me what flour mix I like the most, lately my answer is Pamela’s Artisan Flour.
If you want my secret chocolate chip banana bread muffin recipe… here you go:
3 large bananas (or 4 small ones)
1/3 cup oil (I use olive or canola)
3/4 cup sugar ( I use coconut palm sugar, it is much healthier than regular sugar and even though the muffins aren’t as sweet, I have never had one complaint)
1 tsp vanilla
1 tsp baking soda
1 1/2 cup GF flour mix (I use any GF all purpose mix, like Pamela’s etc, I can always pick some up for you if you want too)
*and of course you can add in chocolate chips, walnuts, etc.
I blend or mix together real well, I use one of those hand blender, and then scoop into muffin tins. I use the mini ones, but you can use regular as well, or you can use in a loaf pan. Bake at 350. Minutes depending on what you are using, for mini muffins, they are around 14-16 minutes, regular muffin tins are around 23-25, and a loaf is around 50 minutes. Enjoy!
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