Moist Gluten Free Banana Bread Muffins

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 350°F.

Step 2

Line a muffin tin with cupcake liners or spray with gluten-free cooking spray.

Step 3

In a large mixing bowl, mash the ripe bananas with a fork or pastry blender until completely smooth.

Step 4

Add the baking soda and baking powder. Stir to combine with the mashed bananas. Allow the mixture to sit for 1 to 2 minutes.

Step 5

Stir the melted butter into the mashed bananas.

Step 6

Add in the sugar, salt, milk, sour cream, honey, ground cinnamon, pure vanilla extract, and whisked eggs and stir until combined.

Step 7

Add in the gluten-free flour and stir until fully combined.

Step 8

Stir in chocolate chips (optional).

Step 9

Using a greased ice cream scoop or measuring cup, scoop the batter into baking cups lined/cooking sprayed muffin tin. For a bakery-style muffin, fill the lined or sprayed cups to the top with batter. (Recommended).

Step 10

Sprinkle tops of batter with sugar before baking.

Step 11

Bake for 20-25 minutes or until a tester inserted into the center comes out clean. Please watch your oven because all ovens are different.

Step 12

Allow the muffins to cool. Enjoy!

Step 13

Store the completely cooled muffins in an airtight container.