Author Notes
These Banana Nut muffins are melt in your mouth delicious —Laurie Brooks
Ingredients
-
1 3/4 cups
Gluten Free all purpose flour
-
2 teaspoons
baking powder
-
3/4 teaspoon
xanthan gum
-
1/2 teaspoon
table salt
-
1/4 teaspoon
baking soda
-
1/2 cup
unsalted butter ( softened )
-
2/3 cup
white sugar
-
1/3 cup
firmly packed brown sugar
-
2 tablespoons
maple syrup
-
2
large eggs
-
1 1/2 cups
mashed riped bananas
Directions
-
Heat oven to 375 F
Grease a 12 cup muffin pan with non stick cooking spray
-
In a medium bowl, whisk together the flour, baking powder, xanthan gum, salt, and baking soda until well combined. Set aside.
-
In a large bowl, using an electric or stand mixer on medium speed, cream the butter, sugar and brown sugar until light and fluffy.
-
Scrape down the sides of the bowl. Beat in the maple syrup. Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl. Gradually stir in the flour mixture. Mix until smooth. Fold in mashed bananas and walnuts.
-
Spoon the batter into prepared muffin pan, filling each cup until nearly full and mounding the batter in the center to the top of the cups.
Bake until golden brown and a wooden pick inserted in the center comes out clean ( 18 to 20 minutes). Immediately remove the muffins from the pan, transfer to a wire rack, and cool the muffins on their sides. Serve the muffins warm or at room temperature.
-
Spoon the batter into prepared muffin pan, filling each cup until nearly full and mounding the batter in the center to the top of the cups.
-
Bake until golden brown and a wooden pick inserted in the center comes out clean ( 18 to 20 minutes). Immediately remove the muffins from the pan, transfer to a wire rack, and cool the muffins on their sides. Serve the muffins warm or at room temperature.
See what other Food52ers are saying.