Mini Gluten-Free Banana Coffee Cakes recipe

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Ingredients

2 ripe bananas, mashed
¾ cup packed dark brown sugar
½ cup milk
½ cup butter, softened
1 egg, beaten
1 teaspoon vanilla extract
1 ½ cups gluten-free baking mix (such as Bob's Red Mill® 10 Grain Pancake Mix)
½ cup chopped pecans
1 teaspoon xanthan gum
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
½ teaspoon salt
¼ cup dark brown sugar, or to taste

Nutrition Info

243.4 calories
carbohydrate: 32.5 g
cholesterol: 36.6 mg
fat: 12.1 g
fiber: 2 g
protein: 3.2 g
saturatedFat: 5.5 g
servingSize: -
sodium: 176.1 mg
sugar: 20.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups.

  2. Mix bananas, 3/4 cup brown sugar, milk, butter, egg, and vanilla extract together with a stand mixer, add baking mix, pecans, xanthan gum, cinnamon, nutmeg, and salt and mix on Low until just combined into a batter. Pour batter into prepared muffin cups. Sprinkle additional brown sugar over the batter.

  3. Bake in the preheated oven until a knife inserted into the center comes out clean, about 20 minutes. Cool in the pans for 10 minutes before serving.

Recipe Yield

12 muffins

Recipe Note

These dessert muffins are moist and flavorful. Perfect for tea time. You would never guess they are gluten-free! They taste best served warm, but you can also reheat cakes in microwave before serving after they cool.

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