A few weeks ago we bought too many bananas for us to eat.  Two of them where getting really ripe, too ripe to eat.  I've been wanting to make banana bread for a while now so it was the perfect situation.  I put them in the freezer and thats where they sat until this past weekend!

I'm not going to lie these turned out amazing!  I've never made a gluten free banana bread and I had my doubts.  I also had some doubts on the recipes I was finding as well.  I made some alterations to the recipe and instead of ending up in a disaster (like usually happens when you don't follow the directions exactly) it made it even better!

The biggest change I made was swapped some natural blueberry syrup for maple syrup.  I was considering using honey instead too but we bought the blueberry syrup on a whim thinking it would be good on gluten free pancakes or something and the blueberry won.  How could it not be good adding some blueberries to bananas?!

The blueberry syrup did not actually add that much blueberry taste which is okay but I was hoping that it was going to be a bit stronger.  If you try these on your own I recommend adding some frozen blueberries if you like that idea or someone try honey instead of a syrup and let me know how it taste!  I also added a crumble top because I thought it needed a little something extra to make it that much more special!

INGREDIENTS:

Banana Bread Muffins:

• 2 very ripe bananas (thawed)
• 1 c gluten free flour mixture
• 3/4 tsp baking soda
• 3/4 tsp baking powder
• 1/2 tsp salt
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 2 tbsp macadamia oil (or coconut oil melted)
• 2 eggs
• 1/4 c syrup (I used blueberry original recipe was maple) 
• 1 tsp vanilla extract
• 1/3 c chopped walnuts (optional)