Ingredients:

  • 3 medium overripe bananas, mashed (approx. 225g)
  • 1/2 cup unsalted butter, softened (115g)
  • 3/4 cup brown sugar, packed (150g)
  • 2 large eggs, room temperature
  • 1 tsp pure vanilla extract
  • 2 cups gluten-free 1:1 baking flour (280g)
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup buttermilk (120ml)

Instructions:

  1. Preheat oven to 425°F (218°C) and line a 12-cup standard muffin tin with paper liners.
  2. In a large bowl, mash the overripe bananas until smooth.
  3. In a separate bowl, cream the softened butter and brown sugar until the mixture is pale and fluffy.
  4. Beat eggs into the butter mixture one at a time, then stir in the vanilla extract and mashed bananas.
  5. In a medium bowl, whisk together the gluten-free 1:1 baking flour, baking soda, and salt.
  6. Gently fold the dry ingredients into the wet mixture using a rubber spatula.
  7. Slowly pour in the buttermilk, stirring just until the batter is combined; avoid over-mixing.
  8. Divide the batter evenly among the 12 muffin liners.
  9. Bake at 425°F (218°C) for 5 minutes.
  10. Reduce the oven temperature to 350°F (175°C) and bake for an additional 12–15 minutes, or until a toothpick comes out clean.
  11. Transfer muffins to a wire cooling rack and allow to cool for 10 minutes before serving.