Gluten Free Cinnamon Banana Bread Muffins
Author: Laura Blaine
Serves: 12 Muffins
- FOR THE BANANA MUFFINS
- ⅔ cup granulated sugar
- ½ cup vegetable or canola oil
- 2 large eggs
- ⅔ cup mashed ripe bananas (about 2 bananas)
- 1 tsp vanilla
- 1⅔ cup gluten free self raising flour
- 1 tsp baking soda
- ½ tsp salt
- ½ tsp ground cinnamon
- FOR THE CINNAMON AND SUGAR TOPPING
- 3 tbsps butter, melted
- ¼ cup granulated sugar
- ½ tsp ground cinnamon
- Heat oven to 375F/180C/Gas 4.
- Spray bottoms only of 12 regular-size muffin cups with cooking spray.
- In medium bowl, combine the sugar, oil, eggs and stir with wire whisk.
- Add in bananas and vanilla, whisk until combined.
- Add in the flour, baking soda, salt, and cinnamon and stir together until just combined.
- Divide batter evenly among muffin cups. Each muffin cup will be almost to the top. About ¾ full.
- Bake 17 to 20 minutes or until toothpick inserted in center comes out clean and muffins are high and rounded on top.
- Immediately remove muffins from pan to cooling rack.
- For the cinnamon & sugar combine the sugar and cinnamon in a small bowl.
- Put melted butter in a separate small bowl. Dip muffin tops into melted butter and then into cinnamon-sugar.
- Serve warm or let cool completely.
Recipe by at https://laurasglutenfreekitchen.com/2017/10/gluten-free-cinnamon-banana-bread-muffins/
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