Mini Gluten-Free Banana Coffee Cakes

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.

• Preparation Time: 10 mins
• Cooking Time: 20 mins
• Total Time: 30 mins
• Calories: 243 Calories

Ingredients

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

Recipe Instructions

Step 1

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

Step 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.

Step 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.