quickbread - Gluten Free Banana Muffins

By tinathorn

Ingredients

• 1 large ripe banana (140 g)
• 2 tablespoons (1 fluid ounce) milk, at room temperature
• 2 tablespoons (28 g) unsalted butter, melted and cooled
• 2 teaspoons (9 g) neutral cooking oil
• 2 eggs (120 g, weighed out of shell) at room temperature, beaten
• 1 tablespoon (21 g) molasses
• 1 cup + 2 tablespoons (158 g) all purpose gluten free flour (I used Better Batter)
• 1/2 teaspoon xanthan gum (omit if your blend already contains it)
• 1/4 cup (36 g) cornstarch*
• 1 teaspoon baking powder
• 1/8 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1/2 cup (100 g) granulated sugar
• If you are using a high-starch all purpose gluten free flour blend like Cup4Cup or my mock Cup4Cup, in place of cornstarch, use an equal amount of additional all purpose gluten free flour blend, by weight.

Details

Servings 24
Preparation time 5mins
Cooking time 17mins
Adapted from glutenfreeonashoestring.com

Preparation

Step 1

Preheat your oven to 350°F. Grease the wells of a standard 24-cup miniature muffin tin and set it aside.

In a blender or food processor, puree the banana with the milk until smooth. If possible, weigh your banana before blending it and add or subtract banana to ensure the proper weight (140 g). Add the butter, oil, eggs and molasses, and blend again until smooth. Set the wet ingredients aside. In a large bowl, place the flour blend, xanthan gum, cornstarch, baking powder, baking soda, salt and sugar, and whisk to combine well. Create a well in the center of the dry ingredients and pour in the wet ingredients, scraping the inside of the blender or food processor to ensure you are including all of the wet ingredients. Stir to combine. The batter will be thick but smooth. Divide the batter evenly among the prepared wells of the miniature muffin tin and smooth the batter in each well with wet fingers.

Place in the center of the preheated oven and bake until lightly golden brown around the edges and a toothpick inserted in the center of a muffin toward the center of the tin comes out with a few moist crumbs attached (about 12 minutes). Remove from the oven and allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.