Mini Gluten-Free Banana Coffee Cakes - cooking recipe

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(R) 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)

Preparation

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.