This recipe is a real family favorite! Everyone loves these muffins and they freeze beautifully as well! Made with Josie’s Best Gluten Free Muffin and More Mix.
- 2 cups Josie’s Best Gluten Free Muffin and More mix
- 2 tsp double-acting baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1 tsp cinnamon
- 1 tsp vanilla extract
- 1/2 cup butter, softened
- 2/3 cup brown sugar
- 2 eggs
- 3-4 overripe bananas, mashed
- 1/3 cup plain yogurt
- *1/2 cup chocolate chips or nuts (optional)
Preheat the oven to 350 degrees F. Grease a loaf pan, 12-cup muffin tin or 9×9 baking dish and set aside.
In a medium bowl, combine Muffin and More mix, baking powder, baking soda, salt, and cinnamon and set aside.
In a separate bowl, or in the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar together. Add the eggs, vanilla, banana, and yogurt and mix well. Add half the dry ingredients to the wet and mix gently. Follow with the rest of the dry ingredients mixing to combine. Fold in chocolate chips or nuts (if using). The batter should be well mixed, but try not to over mix!
Fill your desired pan and follow the following baking times:
Loaf pan: bake 55 to 60 minutes.
Muffins: 20 to 25 minutes.
9×9 pan: bake 35 to 40 minutes.
Banana bread/muffins are done when they are golden brown and a toothpick inserted into the middle comes out clean or with only a few moist crumbs.