Description
Delicious and moist banana muffins made with ripe bananas, perfect for a quick snack or breakfast.
Ingredients
Scale
- 2/3 cup pureed banana (from about 2 medium ripe bananas)
- 3 tablespoons unsalted butter (melted)
- 1/4 cup white sugar
- 3 tablespoons brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup gluten free all purpose baking flour (see notes)
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/3 cup butter (melted)
- 1/3 cup white sugar
- 1 tablespoon cinnamon
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Grease the mini muffin tin and set aside. I didn’t use liners, just greasing with an oil spray is fine!
- Blend up your bananas and measure out 2/3 cup of the puree. Add to a mixing bowl.
- Add in the melted butter, white sugar, brown sugar, egg, and vanilla. Whisk together until well combined.
- Whisk in the flour (spoon and level to measure), baking powder, baking soda, and salt. Let the batter rest for about 10 minutes.
- Scoop into the prepared pan, I like to use a small cookie scoop for this.
- Bake for 11-14 minutes or until a toothpick comes out clean. Let cool in the pan for about 15-20 minutes, then carefully remove and add to a large mixing bowl.
- Slowly drizzle on the melted butter and toss gently to combine. In a small dish, whisk together the sugar and cinnamon, then add in about 2 batches into the muffins and toss lightly to combine. Enjoy!
Notes
- For best results, use gluten free flour that contains xanthan gum.
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 120
- Sugar: 10g
- Sodium: 75mg
- Fat: 5g
- Saturated Fat: 2.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg