Banana Muffin Recipe – Mini Gluten-Free Banana Coffee Cakes

These dessert muffins are moist and flavorful. Perfect for tea time. You would never guess they are gluten-free! They taste best served warm, but you can also reheat cakes in microwave before serving after they cool.

Ingredients

• 2 ripe bananas, mashed
• ¾ cup packed dark brown sugar
• ½ cup milk
• ½ cup butter, softened
• 1 egg, beaten
• 1 teaspoon vanilla extract
• 1 ½ cups gluten-free baking mix (such as Bob's Red Mill® 10 Grain Pancake Mix)
• ½ cup chopped pecans
• 1 teaspoon xanthan gum
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• ½ teaspoon salt
• ¼ cup dark brown sugar, or to taste

Cooking Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups.
2. Mix bananas, 3/4 cup brown sugar, milk, butter, egg, and vanilla extract together with a stand mixer; add baking mix, pecans, xanthan gum, cinnamon, nutmeg, and salt and mix on Low until just combined into a batter. Pour batter into prepared muffin cups. Sprinkle additional brown sugar over the batter.
3. Bake in the preheated oven until a knife inserted into the center comes out clean, about 20 minutes. Cool in the pans for 10 minutes before serving.

Nutrition Facts

• calories243.4
• carbohydrateContent32.5 g
• cholesterolContent36.6 mg
• fatContent12.1 g
• fiberContent2 g
• proteinContent3.2 g
• saturatedFatContent5.5 g
• sodiumContent176.1 mg
• sugarContent20.4 g