Coffee Cake Muffins: Gluten and Dairy Free

But AWESOME

Ingredients:

1 box gluten free yellow cake mix (that would be the cheating part)
3 eggs
1/2 cup of either an oil of your choice, or I used (this time) 1/2 cup of Earth Balance. Either one is dairy free; either one works.
3 tablespoons of vanilla (or more, if desired)
2/3 cup water
2 of the most overripe, disgustingly soft bananas you can find
1/4 cup milled flaxseed
Cinnamon - to taste
Ground Cloves - to taste
1/2 cup-ish of brown sugar.

For the muffins: I totally cheated. Deal with it.

Mix the bananas, eggs, and butter first. There's nothing special about that, it's just the three hardest to mix.

Add the water, cake mix, flaxseed, and cinnamon/cloves to the mix. I used exactly 4 dashes of cinnamon and 2 of cloves. That's super-scientific measuring for ya...

It will be a lumpy batter of brown, delicious goodness.

Grease your muffin tin: this will make 12. I've used both cooking spray and a paper towel of earth balance; the cooking spray works better, but I was out. Go with what works.

Fill the cups almost full.

For the topping: Optional, but Ahhhmazing...

Use either oil or Earth Balance for this, too.

Mix about 2 tbs of butter or 1tbs of oil with the brown sugar. The mix should be crumbly. If you want, you can add some more cinnamon and cloves to this, too.

Sprinkle liberally on top of muffins.


Bake at 325-350 for about 20minutes. Set the time for 18minutes just to be on the safe side. The muffins are ready when you can put a toothpick through them and it come out clean.

Technically, you're supposed to let them cool. But that's stupid. They're amazing. Grab a couple, and get some coffee.

You're welcome.