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Ingredients
- 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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Ingredients
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Instructions
- 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.
Recipe Notes
As you can see I didn't use as many cherries as Valarie did in her recipe (photo above). I like them with fewer cherries. So do whatever floats your boat! You could make these with blueberries too! These taste great without any sugar at all and would be perfect for breakfast, especially on the run! They are egg though so remember to keep cool if eating them later. Best eaten right away or within a few days or freeze. Recipe courtesy of Valerie Bertinelli Read more at http://www.foodnetwork.com/recipes/valerie-bertinelli/banana-cherry-custard-muffins.html?oc=linkback Enjoy! Gluten Free Lady www.glutenfreelady.com
