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Banana Cherry Custard Muffins non dairy
These banana cherry custard muffins are so easy to whip up, great for a quick healthy protein breakfast or snack or dress them up as an elegant dessert for your next luncheon, tea party or gathering. Gluten, grain and dairy free.
Nonstick cooking spray, for spraying the muffin tin
3/4 cup unsweetened frozen pitted cherries, thawed, halved and well drained
3 very ripe bananas
1/2 teaspoon vanilla extract
4 large eggs
Organic Confectioners' sugar, for dusting, optional
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Preheat the oven to 375 degrees F. Spray a 12-cup muffin tin with cooking spray.
Line a plate with 2 layers of paper towels and place the cherries on top to dry briefly.
Put the bananas in a large bowl and mash them very thoroughly with a fork. Add the vanilla and mix and mash to combine. Add the eggs and whisk until well beaten.
Divide the cherries evenly among the muffin cups, then pour in the banana custard (each cup will be about three-quarters full). Bake until the muffins are domed and set, 12 to 14 minutes. (My oven is electric and took 25 minutes for these to cook) Also be sure to really drain the cherries well on paper towels, mine were a bit juicey after cooking. I used a silicone muffin pan and put a little too much coconut oil spray in each one.
Run a thin knife around the edge of each muffin and remove with a small offset spatula. Cool slightly. Dust with organic powdered sugar (I use organic because it does not have corn starch in it) if using as a dessert and serve.
As you can see I didn't use as many cherries as Valarie did in her recipe (photo above). I like them with less cherries. So do whatever floats your boat! You could make these with blueberries too!
Gluten Free Lady
Health & Certified Fitness Coach
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