Banana-cranberry muffins (gluten, dairy, nut-free)

Banana-cranberry muffins

I have found that many gluten-free foods have either dairy or nuts...neither of which my son can eat, so I tweaked this Betty Crocker recipe so my son could eat muffins with the rest of us.  They are quite tasty and not noticeably gluten-free.  I actually stopped making the regular version of these and my family doesn't even notice.  This recipe was actually my first gluten, dairy, nut-free baking success.  Most have been quite disastrous and sometimes hilarious.  I will post pics later of some of my other experiments.  Back to the point...this first success has inspired me to experiment w/ more gluten and dairy free baking (that actually tastes good) so my son can enjoy baked goodies along with everyone else.  I hope you like them.  


3 ripe bananas mashed
4 tbsp oil
1 large egg
about 1/3 cup of sugar ( I use a little less b/c I don't like things to be too sweet)
1 cup gluten-free bisquick
1 cup Bob's Red Mill gluten-free pancake mix
dried cranberries..I just add as many as I feel like 


1. Preheat oven to 400F.  Either grease or use 12 paper cupcake holders in a muffin pan (2 1/2 x 1 1/4 in.)


2. First mash the bananas in a medium bowl.  Add oil, egg, and sugar..and beat until it is well blended.  Add the flour mixture and stir until it is just mixed..then add cranberries and lightly mix.  The batter should be a bit lumpy.  


3. Add batter to muffin cups evenly


4. Bake for about 15-20 minutes..until a toothpick inserted in the middle comes out clean.  Cool the muffins in the pan for a few minutes..then place them on a wire rack.