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Gluten-free Banana Muffins
Feel free to double this recipe. I usually do! Single recipe makes about 18 muffins, so a double batch will net you 3 dozen!
- 2 cups good all-purpose gluten-free flour blend
- 1 tsp. xanthan gum
- 1 1/2 tsp. baking soda
- 1 tsp. salt
- 1/2 cup butter, room temp, or non-dairy substitute
- 1 1/4 cups sugar
- 2 eggs
- 1 tsp. pure vanilla extract
- 2 large overripe bananas, mashed (=about 1 cup)
- 1/2 cup buttermilk or non-dairy substitute
- Preheat oven to 325°. Line muffin pan cavities with paper liners and set aside.
- In a medium bowl, whisk together gluten-free flour, xanthan gum, baking soda, and salt. Set aside.
- In the bowl of your stand mixer, cream the butter and sugar for 1 minute.
- With mixer running on low speed, add the eggs one at a time.
- Add vanilla extract, mashed bananas, and buttermilk and beat on high for 1 minute.
- Add half of the flour mixture into the banana mixture and mix on low speed until mixed in. Repeat with remaining flour mixture. Mix for another 30 seconds, or until dry ingredients are mixed in.
- Use a large cookie or ice cream scoop to fill muffin cavities 3/4 full. Using my scoop, I usually get around 17-18 muffins.
- Bake at 325° for about 18-22 minutes, until tops have browned and muffins check done. Depending on the size you make them and how hot your oven runs, the baking temperature will vary. Use the toothpick test to check for doneness. A toothpick inserted in the center of a fully cooked muffin will come out with moist crumbs attached.
- Cool in muffin pan for 5 minutes, then remove muffins to cool on a cooling rack. When muffins are room temperature, you can store in an airtight container or place in freezer in a gallon freezer bag.
I have tested this with Gluten Free Mama's Almond Flour Blend and Coconut Flour Blend All-purpose flours and recommend them. Other good quality flour blends should work just fine as well. Omit the xanthan gum if your flour blend includes xanthan or guar gum already.