Gluten-Free Banana Bread Muffins
Print recipeIngredients
- 1 3/4 cup Spelt flour (You could also use arrowroot flour)
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon heaping cinnamon
- 1/2 cup unsalted butter, softened
- 1/2 cup light brown sugar, packed
- 1/4 cup sugar
- 2 large eggs
- 3 ripe bananas, smashed
Directions
| Preheat oven to 400 degrees. Line muffin tin with cupcake liners or spray tin. | |
| In a medium bowl, combine flour, baking powder, baking soda, salt and cinnamon. Set aside. | |
| In the bowl of a stand mixer with paddle attachment, cream butter and both sugars until fluffy. | |
| Add eggs one at a time, blending well after each addition. | |
| Alternate adding in flour and bananas, starting and ending with the flour mixture. Blend until just combined. | |
| Divide the batter evenly among the 12 lined cups. Bake 16-19 minutes, or until toothpick inserted comes out clean. | |
| Cool in pan for 5 minutes, then remove to wire rack to cool completely. | |
