Ingredients

The following ingredients have 12 Servings
  • 1 3/4 cup gluten-free flour blend (, from notes listed below)
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp xanthan gum
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 1/2 cup unsalted butter (, softened)
  • 1/2 cup packed light-brown sugar
  • 1/4 cup + 2 Tbsp granulated sugar
  • 2 large eggs
  • 1 1/2 cups mashed overripe bananas ((from about 3))

Instruction

  • Preheat oven to 400 degrees F. In a mixing bowl, whisk together gluten-free flour blend, baking powder, baking soda, xanthan gum, salt, and cinnamon for 20 seconds, set aside.
  • In a separate large mixing bowl, using an electric hand mixer set on medium speed (or in the bowl of a stand mixer fitted with paddle attachment), whip together butter, brown sugar and granulated sugar until creamy and fluffy.
  • Mix in eggs on a time, mixing until combined after each addition. Working in three separate batches, beginning and ending with flour mixture, add 1/3 of the flour mixture alternating with 1/2 of the mashed bananas and mixing until well blended after each addition.
  • Divide batter among 12 paper lined muffin cups, filling each to the top (about 1/3 cup in each), then bake in preheated oven 17 - 20 minutes, until toothpick inserted into center comes out clean (or with a few moist crumbs. Tent with foil near end if needed).
  • Cool in muffin tin several minutes, then transfer to a wire rack to cool completely. Store in an airtight container.