Gluten free banana muffins

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 Gluten-Free Multi-Purpose Flour
1/2 cup (8 tablespoons) soft butter
2/3 cup sugar
2 tablespoons molasses or honey
2 large eggs
1 1/2 cup very mashed ripe bananas (about 2 medium bananas)
1/2 cup chopped walnuts, optional
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 or flour blend. 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) Stir in the walnuts.

8) 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.

Recipe from King Arthur Flour.

If you don't have xanthan gum, use a half teaspoon of baking powder and a half teaspoon of baking soda to substitute as the emulsifier.

I leave out the salt in most recipes, either because I forgot, or because its hat not really needed.

In this recipe where it called for molasses or honey, I added the required molasses and then dribbled a little honey as well.