• 1 egg
  • 1 cup brown sugar
  • ¼ cup butter (or coconut oil)
  • 1 tablespoon vanilla extract
  • ¼ cup sour cream
  • 2 ripe bananas
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • Pinch of salt
  • 1 cup Gluten Free 1-4-1 flour 

Preheat oven to 350.  Line muffin tin with liners of your choice.  Mix all dry ingredients in a large bowl.  Pulse bananas and vanilla in a food processor just until chunky and add sour cream, melted butter, and egg, mix until all ingredients are incorporated.  Add wet mix to dry mix and divide evenly into muffins (do not overflow).  Cook for 30-40 minutes until top bounces back when gently pushed.  Allow muffins to cool for 5 minutes before removing from tin and let sit until completely cooled (about 15 minutes additional).