Gluten-Free Banana Muffins

Ingredients

• 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

Directions

1. Set the oven to 400 degrees. In a bowl, whisk the gluten-free flour blend with the baking powder, baking soda, xanthan gum, salt, and cinnamon for 20 seconds, then put it aside.
2. In a large bowl, beat the butter with the brown sugar and granulated sugar using a handheld electric mixer on medium speed, or use a stand mixer with the paddle attachment, until the mixture looks light, creamy, and fluffy. Add the eggs separately, beating after each one until incorporated.
3. Add the flour mixture in 3 portions, using 1/3 each time, and alternate it with the mashed bananas in 1/2 portions. Start and finish with the dry mixture, and mix well after every addition.
4. Portion the batter into 12 muffin cups lined with paper, filling them to the top, about 1/3 cup in each. Bake in the hot oven for 17 – 20 minutes, until a toothpick poked into the center comes out clean or has a few moist crumbs. If the tops seem to be browning too quickly near the end, loosely cover them with a sheet of foil.
5. Leave the muffins in the tin for several minutes, then move them to a wire rack to cool all the way. Store in an airtight container.