These are a classic muffin that must be tried!
Original Banana Cinnamon Raisin Muffins
550gTorill’s Table Gluten-Free Muffin Mix
2 eggs, large
½ cup melted butter, cooled
½ cup milk, whole
¾ cup raisins
1 cup bananas, mashed
1 tsp ground cinnamon
Preheat the oven to 350°F
Whisk together the eggs, mashed bananas and milk together until it is fully combined.
Add the ground cinnamon into the mix.
Add the egg/banana/milk mixture into the original mix. Mix with a wooden spoon until there are no streaks of the dry mix.
Add the melted butter into the batter. Mix it with a wooden spoon until it is fully incorporated.
Line a muffin tin with either a cupcake liner or brush it with butter.
Fill the muffin tin with the muffin batter 2/3 to the top (or ½ cup per muffin).
Place the muffins into the oven and bake for 20-25 minutes or until it is golden brown. Pro-tip: if you have a convection oven, bake it for additional 5 minutes.
Once the muffins are cooked, let it cool for a minute in the muffin tin and transfer it onto a cooling rack. Pro-tip: an indicator of when the muffins are done is when a toothpick is inserted into the muffin and no batter is attached to it.
Serve it with butter or on its own and enjoy!