Got an over ripe banana and 10 minutes? Then you have a sweet, unique breakfast!
I took my plain muffin recipe and added a filled middle of bananas and maple.
1 ripe banana
2 tablespoons maple syrup
2 cups GF baking mix
1/2 cup sugar
3 teaspoons baking powder
1/4 teaspoon salt
3/4 cup Very Vanilla Soymilk
1/3 cup melted margarine
Preheat oven to 400 and grease muffin tin.
Smash the banana and maple syrup in small bowl and set aside.
Stir together baking mix, sugar, baking powder, and salt in medium bowl. Form a well in the middle of the dry ingredients. Add the Soymilk and melted margarine into well. Stir just until moistened. Remember if there are dry patches just drizzle a small amount of Soymilk there and work it in.
Spoon into greased muffin tins about 3/4 full. Use your spoon and make room for the banana mixture in center of muffins. Spoon a little maple banana in the center of each muffin using the spoon to press batter to the side and allow the banana to slide as down as far as it can go. I hear my spoon touch metal and know I've done it right.
Bake at 400 for 15-20 minutes or until edges start to brown.
Remove from pan with a spoon and cool on foil.
The muffin tops rise and bury the banana treat inside the muffin. I am guessing that chocolate chips in the muffin batter would be pretty darn delicious too! I am thinking Bub will want these with peanut butter for lunch!