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Mini Gluten-Free Banana Coffee Cakes Recipe

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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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep10 m
  • Cook20 m
  • Ready In40 m
  • 1Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups.
  • 2Mix 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.
  • 3Bake 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.
Ingredients
  • 12 servings
  • 243 cals
  • Wet Ingredients:
  • 2 ripe bananas, mashed
  • 3/4 cup packed dark brown sugar
  • 1/2 cup milk
  • 1/2 cup butter, softened
  • 1 egg, beaten
  • 1 teaspoon vanilla extract
  • Dry Ingredients:
  • 1 1/2 cups gluten-free baking mix (such as Bob's Red Mill® 10 Grain Pancake Mix)
  • 1/2 cup chopped pecans (optional)
  • 1 teaspoon xanthan gum
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg (optional)
  • 1/2 teaspoon salt
  • 1/4 cup dark brown sugar, or to taste (optional)
Nutrition

Amount per serving ( 5 total)

  • Calories:
    243
    12%
  • Fat:
    12.1
    19%
  • Carbs:
    32.5
    10%
  • Protein:
    3.2
    6%
  • Cholesterol:
    37
    12%

Based on a 2,000 calorie diet

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