Best Banana Muffins
 
Prep time
Cook time
Total time
 
Fluffy, moist and flavorful. These banana muffins leave you wanting more. I perfect breakfast or on the go snack.
Author:
Recipe type: Bread
Serves: 20
Ingredients
  • ¼ cup coconut flour
  • ½ cup brown rice flour
  • ½ cup potato starch
  • ¾ cup sweet white sorghum flour
  • ¾ teaspoon xanthan gum
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • ½ cup butter, room temperature
  • 1 cup sugar
  • 3 medium ripe bananas, mashed
  • 2 eggs, beaten
  • ½ cup milk (level, not domed over)
Directions
  1. Preheat oven to 350 degrees. Line muffin tins with paper liners. Sift all flours, potato starch, xanthan gum, baking soda and salt together. Set aside.
  2. In a stand mixer cream together butter and sugar. Add eggs and combine. Add half of the dry ingredients and mix until just combined. Add milk and slowly mix. Add remaining dry ingredients until just combined. Stir in mashed bananas until incorporated into batter.
  3. Fill muffin tins with batter until ⅔ full. Bake at 350 for 18-22 minutes, rotating after 18 minutes. If tops are overly browning you can lay a sheet of foil over the tops for the last few minutes. Muffins should be stiff and spring back at the touch of your finger when done. Make sure to not underbake or muffins will be wet in the center.
Recipe by Breezy Bakes at https://www.breezybakes.com/banana-muffins/