Banana Muffins (makes about a dozen)
3 ripe bananas (1 cup mashed)
1 cup sugar
1 cup all-purpose flour or substitute gluten free baking mix
1/2 teaspoon salt
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon cinnamon
1/2 cup vegetable oil
1 teaspoon vanilla
1/2 cup powdered sugar
1 tablespoon milk or lemon juice
Preheat oven to 375ºF.
Get out a 1/2 measuring cup and a 1/4 teaspoon (these will be all
you need to measure your ingredients).
In a large Ziploc bag, mash the bananas. Add the eggs, seal the bag,
and shake and squish until combined. Add the sugar and mix well.
Dump in the flour, salt, baking soda, baking powder, and cinnamon. Before
zipping and mixing them all the way in, mix them together a little
with your measuring spoon. Now add the oil* and vanilla and shake and
squish until well combined.
Snip the corner of the bag and squirt the batter into a lined muffin
tin (if you don't want to clean the pan, line it with tin liners so
the grease doesn't come through). Don't make the hole very big at all
because the batter is very runny. Pinch the corner between each muffin.
Bake for about 20 minutes or until a toothpick comes out clean.
To make the glaze, just mix together the powdered sugar and milk
or lemon juice and spread over cooled muffins.
*I know it's not standard to add the oil last, but that's the only
way I can use the same measuring cup since all the other ingredients
you have to measure are dry. It works anyways.