Bananna muffins with King Arthur Gluten free Flour

When other people notice that the bananas on the counter are too ripe to eat, they make banana bread.
Well, I said to my self, I want to be one of those people.
But it was harder than I thought.
The Banana bread or muffin mixes I found already had their banana flavor. And I was concerned that Just tossing in several mashed bananas would alter the dough to much, and effect the outcome. So knowing I had a bag each of Bob's red mill and King Arthur all purpose flour, I searched there web-sights for a recommended banana bread recipe. I came up with:
 Recipe

2 teaspoons baking powder

1/4 teaspoon baking soda

1/2 teaspoon xanthan gum

1/2 teaspoon salt

1/2 teaspoon cinnamon, optional

1 3/4 cups King Arthur Gluten-Free Multi-Purpose Flour

1/2 cup (8 tablespoons) soft butter

2/3 cup sugar

2 tablespoons honey

2 large eggs

1 1/2 cup very mashed ripe bananas (about 2 medium bananas

1) Preheat the oven to 375°F. Grease a 12-cup muffin pan, or line the pan with papers, and grease the papers.

2) Whisk together the baking powder, baking soda, xanthan gum, salt, cinnamon, and flour. Set aside.

3) Beat together the soft butter, sugar, and molasses.

4) Beat in the eggs one at a time, scraping the bottom and sides of the bowl between additions.

5) 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.

6) After everything is added, scrape the bowl again and beat at medium high speed for 30 seconds

7) Scoop the batter into the prepared pan, mounding the cups full. The batter will rise above the level of each cup; that's fine.

9) 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. Best served warm.

Yield: 12 muffins.

 

Squeaker helping me make the Bread.