Irresistible Mini Banana Coffee Cakes: Gluten-Free Delights

Ingredients

• Moist Ingredients:
• 2 ripe bananas, mashed
• ¾ cup packed dark brown sugar (Optional)
• ½ cup milk
• ½ cup softened butter
• 1 beaten egg
• 1 teaspoon vanilla extract
• Dry Components:
• 1 ½ cups of gluten-free baking mix (like Bob's Red Mill® 10 Grain Pancake Mix)
• ½ cup chopped pecans (Optional)
• 1 teaspoon xanthan gum
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg (Optional)
• ½ teaspoon salt
• ¼ cup dark brown sugar, adjust to taste (Optional)

Step 1

Start by preheating your oven to 350 degrees F (175 degrees C) and generously greasing a 12-cup muffin tin.

Step 2

In a mixing bowl, combine ripe bananas, 3/4 cup of brown sugar, milk, melted butter, an egg, and a splash of vanilla extract. Use a stand mixer to blend these ingredients until smooth. Slowly incorporate the baking mix, pecans, xanthan gum, cinnamon, nutmeg, and a pinch of salt. Mix on a low speed until everything is just combined, forming a luscious batter.

Step 3

Carefully pour the batter into the prepared muffin cups, making sure to distribute it evenly. For an extra touch of sweetness and crunch, sprinkle a bit more brown sugar on top of each muffin.

Step 4

Pop the tray into the preheated oven and bake until a knife inserted into the center of a muffin comes out clean, which should take roughly 20 minutes. Once baked to perfection, allow the muffins to cool in the tin for about 10 minutes before indulging in these delightful treats.