1 stick butter
3 small ripe bananas, mashed (a little over 1 cup when mashed)
3 eggs, beaten
1/2 cup brown sugar
1 cup gluten free oat flour
1 cup sweet white sorghum flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1.5 teaspoons xanthan gum
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 Tablespoon vanilla
1 cup plain yogurt
Beat together the butter, bananas, eggs, and sugar.
In a separate bowl, whisk together the dry ingredients. Then add those into the first four ingredients and mix well.
Add in the vanilla and the yogurt and mix until smooth.
Spoon into mini muffin tin and bake at 350 degrees for about 15 minutes. Makes 4 dozen mini cupcakes.
I just ate a couple of these a few minutes after pulling them out of the oven. They are so nice and moist with a good banana flavor but are not overly sweet. I was thinking of pairing them with a cream cheese frosting, but I really like them the way they are.