Ingredients
Scale
- 3 cups cup4cup brand gluten-free flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup granulated white sugar
- ¼ cup packed light brown sugar
- ½ cup canola or vegetable oil
- 1 cup buttermilk
- 2 large eggs, beaten
- 2 teaspoons vanilla extract
- 1½ cups mashed ripe banana (3 to 4 medium bananas)
- ⅓ cup packed light brown sugar
- 2 tablespoons cup4cup brand gluten-free flour
- 1 tablespoon salted butter
- ¾ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
Instructions
- Preheat the oven to 375℉.
- Spray a metal, nonstick muffin pan with nonstick spray.
- Prepare the batter, which may yield more than 12 muffins.
Notes
Ensure your bananas are well-mashed for the best texture.
For a sweeter muffin, adjust the sugar levels to your preference.
Store leftover muffins in an airtight container for freshness.
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.