GLUTEN-FREE BANANA MUFFINS

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When I have overripe bananas on the counter, I always make these gluten-free banana muffins or my gluten-free peanut butter banana chocolate chip muffins. If I have a ton of bananas to use up, I’ll make both!
My boys and I really love muffins. Whether made with apples, blueberries, or peanut butter – doesn’t matter the flavor, we love them! When I travel, I will usually make up a bunch of muffins to bring with me, along with a bag of gluten-free vanilla almond granola. Those two things provide me with safe, yummy breakfasts while we are traveling.

INGREDIENTS

• 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

DIRECTIONS

1. Preheat oven to 325°. Line muffin pan cavities with paper liners and set aside.
2. In a medium bowl, whisk together gluten-free flour, xanthan gum, baking soda, and salt. Set aside.
3. In the bowl of your stand mixer, cream the butter and sugar for 1 minute.
4. With mixer running on low speed, add the eggs one at a time.
5. ..................

for full instruction please see : mygluten-freekitchen.com

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