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Gluten-Free Banana Muffins

Gluten-Free Banana Muffins
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  • Cusine



1 3/4 cup gluten-free flour blend

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

1/2 cup packed light-brown sugar

1/4 cup + 2 Tbsp granulated sugar

2 large eggs

1 1/2 cups mashed overripe bananas


Preheat oven to 400 degrees. 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 seperate large mixing bowl, using an electric hand mixer set on medium speed , 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 , then bake in preheated oven 17 - 20 minutes, until toothpick inserted into center comes out clean . Cool in muffin tin several minutes, then transfer to a wire rack to cool completely. Store in an airtight container.