Recipe by Brightbritain
"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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ripe bananas, mashed
packed dark brown sugar
1 1/2 cups
gluten-free baking mix (such as Bob's Red Mill® 10 Grain Pancake Mix)
dark brown sugar, or to taste
I liked these mini cakes. I made them into mini muffins because the title threw me off. Once I had read that this recipe yields 12 muffins I realised they are supposed to be regular sized muffins, but they were good anyway. As for the flour mentioned in the recipe, according to the Bob's Red Mill site, that particular flour blend is NOT gluten free, but containing whole wheat flour. I used a gluten free blend from this website (Best All-Purpose Gluten-Free Flour Blend by pho1962) and thought they were more sponge-like than cake, but still delicious. I left out the xanthan gum. I used the option of pecans and am glad I did as they gave a nice texture to the muffin as well as taste. Thank you BrightBritain for your recipe.
This recipe is easy to follow and the nutmeg makes my house smell delicious! I used gluten free basic baking mix, baked a little longer and results great! I'm new to the gluten free lifestyle but this recipe is definitely a keeper.
* Percent Daily Values are based on a 2,000 calorie diet.
Mini Gluten-Free Banana Coffee Cakes
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 109
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