Gluten-Free Banana Muffins Recipe, PLUS Good Cook Kitchen Tools

I took the opportunity to make some Gluten Free Banana Muffins while I was reviewing these 5 items for Good Cook. I was not able to use all 5 items for this one recipe, but I did use 3 of them. I did take pictures of the other 2 items for you to see what they were and how I used them. I will talk more about his 2 items below with their pictures.

I used the Good Cook egg separator to do just that, separate my egg whites from the yolk. This fits very nicely on the side of a kitchen aid mixer.

Next I used the Good Cook Double-Sided Flip Measuring Spoons to measure out the baking powder, baking soda, cinnamon and vanilla.

Finally I used the Good Cook Smart Scoop Ice Cream Scoop to scoop out the mixture in to muffin cups. This ice cream scoop scoops out the perfect amount to fill them 2/3 full.

Gluten Free Banana Muffins

3 bananas, mashed
3 eggs whites
3/4 C raw sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1/2 tsp pure vanilla
1/4 C coconut oil
1 1/2 C all purpose Bob's Red Mill Gluten Free Baking Flour

Directions:

• Preheat oven to 350 degrees
• Blend together bananas, egg whites, raw sugar. 
• Stir in baking powder, soda, cinnamon, vanilla and coconut oil.
• Fold in Gluten Free Baking Flour
  
• Scoop in to muffin cups (makes 15)
• Bake for 18 minutes
• Enjoy!

I was also sent the Good Cook 4 in 1 Safecut Can Opener and I have to tell you I just love this! This is going to make saving cans for crafts a breeze since it cuts the top completely off and there is no sharp edges.

Lastly, I had a chance to use the Utensil Pot Clip and what I love about this is that my spoon sits over the top of the pan and I am not dripping anything on my stove top or a spoon rest (that I would have to wash). It makes clean up a breeze!



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