You know those old bananas sitting on the counter? Don’t throw them out, they are so perfect for banana muffins:) Or freeze them for later, they will still work when you feel up to cooking;) So banana muffin dough has got to be my favorite, even more than cookie dough. I made these w my trusty egg substitute listed in one of my other posts, the energy egg brand.  About half way through, I put some tin foil on top because the top is done, but the middle needs some more love.  Here’s the recipe:

banana goodness
Cream together:
1/2 cup butter (earth balance)
1 cup sugar
2 mashed bananas
Add:
1 tsp vanilla
2 eggs(or egg substitute)
1 tsp baking soda
Mix in:
2 cups gluten free flour
Bake 375 until done all the way through

Douse with butter and sprinkle with sugar.
(I like to eat mine with a little extra butter in the middle:)
Happy Tuesday!