1 1/2 medium ripe banana, peeled and chopped (150 g)
3 tablespoons (42 g) neutral oil (like grapeseed or vegetable oil)
2 eggs (100 g, weighed out of shell), at room temperature
1 tablespoon (21 g) unsulphured molasses
1 teaspoon pure vanilla extract
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
Preheat your oven to 325°F. Grease the wells of a standard 24-cup miniature muffin tin and set it aside.
In a blender or food processor, place the banana, oil, eggs, molasses, and vanilla, and blend or process until smooth. Set the wet ingredients 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 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 among the prepared wells of the miniature muffin tin, filling each well nearly full. Shake the pan back and forth to even out the batter in each well.
Place the baking tin in the center of the preheated oven and bake until the muffins spring back when pressed gently in the center and they’re lightly golden brown around the edges (about 14 minutes). Remove from the oven and allow to cool in the pan for about 5 minutes before transferring to a wire rack to cool completely.
Originally published on the blog in 2015. Some photos, video, and some text new; recipe adapted slightly for simplicity and to make naturally dairy-free.