2 1/3 cups (327 g) all purpose gluten free flour (I used Better Batter)
1 teaspoon xanthan gum (omit if your blend already contains it)
1/3 cup (48 g) cornstarch
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
3/4 cup (150 g) granulated sugar
8 tablespoons (112 g) unsalted butter, melted and cooled
3 eggs (150 g, weighed out of shell) at room temperature
1 cup (8 fluid ounces) buttermilk, at room temperature
1 teaspoon pure vanilla extract
2 cups (400 g) mashed ripe bananas (from about 4 medium to large bananas)
Preheat your oven to 350°F. Grease or line a standard 12-cup muffin tin and set it aside.
In a large bowl, place the flour, 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 add the butter, eggs, buttermilk, vanilla and mashed bananas, and mix until just combined. The mixture be lumpy because of the bananas, and thick but soft.
Fill each of the wells of the muffin tin, and shake back and forth to evenly distribute the batter in each well. Place the muffin tin in the center of the preheated oven and bake until the muffins spring back when pressed gently in the center, 20 to 22 minutes. They’ll brown nicely around the edges, but not much on top. Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely. Repeat with the remaining muffin batter.
Recipe originally published on the blog in 2016. All images new, recipe the same, but scaled up for larger muffins.