Banana Muffins - Gluten-free

Banana Muffins – Gluten Free

These are so yoummy stratight out of the oven!

1 ¾ cup gluten free flour (use Edmonds GF plain flour or a blend )

2 tsp baking powder

¼ tsp baking soda

½ tsp xanthum gum

½ tsp salt

½ tsp cinnamon

4oz (115g) unsalted butter, softened

¼ cup packed light-brown sugar

¼ cup granulated sugar

2 large eggs

1 ½ cups overripe bananas (about 3)

Preheat oven to 400 degrees. In a mixing bowl, whisk together the gluten-free flour, baking powder, baking soda, xanthum gum, salt and cinnamon for 20 seconds and set aside.

In a separate large bowl, using an electric mixer, whip together butter, brown sugar and granulated sugar until creamy and fluffy. Mix in eggs one at 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 ½ the mashed bananas, mixing until blended after each addition.

Divide the batter among 12 paper lined muffin trays. An option is to sprinkle each muffin with a mixture of sugar and cinnamon. Bake in oven 17 – 20 mins until a toothpick inserted into centres comes out clean (or a few moist crumbs. If you feel they are browning too much near the end you can cover with tin foil).Cool in the muffin tin several minutes then transfer to a wire rack to cool completely.

You can use a gluten-free flour blend:  1 ½ cups white rice flour, ½ cup potato starch,  ¼ cup tapioca flour.