Mini Gluten-Free Banana Coffee Cakes

Ingredients

• 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)

Directions

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

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.

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.