Ingredients
18
18 servings
- •1 ½ cups white sugar
- •½ cup palm oil shortening
- •2 eggs
- •2 ¼ cups gluten-free flour blend (such as Namaste Perfect Flour Blend)
- •4 ripe bananas
- •¼ cup buttermilk
- •1 teaspoon sea salt
- •¾ teaspoon baking soda
- •¼ teaspoon baking powder
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Line a muffin tin with with paper liners.
- Beat sugar and shortening together in a large bowl with an electric mixer until light and fluffy. Beat in eggs one at a time.
- Sift flour into the shortening mixture. Add bananas, buttermilk, salt, baking soda, and baking powder; mix until well combined. Spoon batter into the prepared muffin tin, filling each 2/3 full.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 22 minutes.
Nutritional Facts
Per 18 servings
- Calories: 203
- Carbohydrate: 35g
- Fat: 7g
- Fiber: 2g
- Protein: 3g
- Sugar: 21g
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