Three Sisters Banana Muffins

At Blackberry Mountain, breakfast is all about being delicious and fueling a day full of fun. Three Sisters’ banana muffins do both, and it’s no surprise that they’re a guest favorite. Executive Chef Bonnie Moore shared the highly-requested recipe for anyone wanting to recreate the flavor of a Mountain morning at home.

Banana Muffins (Gluten Free)
Yields: 12 muffins

Ingredients:
Nonstick spray, for muffin tin
7 ounces (about 1 ⅓ cups) gluten free all-purpose blend flour
2 ounces (about ¼ cup packed) brown sugar, plus extra for sprinkling
¼ cup granulated sugar
2 ½ teaspoons baking powder
½ teaspoon kosher salt
¼ teaspoon baking soda
3 ripe bananas, peeled and smashed
¾ cup coconut milk, room temperature
2 eggs, slightly beaten, room temperature
3 tablespoons vegetable oil
2 teaspoons vanilla extract

How To Make:
Heat the oven to 350°F. Spray a 12-cup muffin tin with non-stick spray and set aside.

Place the flour, brown sugar, granulated sugar, baking powder, salt and baking soda in a large mixing bowl and whisk to combine.

Place the bananas, coconut milk, eggs, vegetable oil and vanilla in a separate bowl and whisk to combine. Add the wet mixture to the dry ingredients, and whisk until thoroughly combined. Evenly scoop the batter into the muffin tin. Place on the middle rack of the oven, and bake until lightly browned and a toothpick inserted comes out clean, 18 to 20 minutes. Rotate the pan halfway through cook time.

Remove to a cooling rack for 10 minutes. Turn out the muffins and serve. Store in an airtight container for up to three days.