Moist, tender, and flavorful, you’d never guess these delicious muffins are gluten-free. Grease a 12-cup muffin pan, or line the pan with papers, and grease the papers. Whisk together the baking powder, baking soda, xanthan gluten free popovers, salt, cinnamon, and flour or flour blend.
Beat together the soft butter, sugar, and molasses. Beat in the eggs one at a time, scraping the bottom and sides of the bowl between additions. Add the dry ingredients to the mixture in the bowl in three parts, alternately with the mashed bananas, beating well between additions and scraping the bottom and sides of the bowl one or two times during this process. Scoop the batter into the prepared pan, mounding the cups full. Bake the muffins for 22 to 25 minutes, until the middle springs back when lightly touched.
Remove from the oven and let rest for 5 minutes before removing from the pan. Learn more at our blog post: For gluten-free baking, think beyond just flour. 2022 King Arthur Baking Company, Inc. Great gluten free recipes for every occasion. Gluten free recipes that really work for everything from bread, pasta and cakes to DIY flour blends, and appetizers.