1 Stick of butter (1/2 cup), room temperature
2/3 cup sugar
2 tsp vanilla
1 extra large egg, room temperature
1/2 cup of sour cream(or plain yogurt)
2 medium bananas, 1 mashed and 1 diced
1 1/2 cups gluten free all purpose flour
3/4 tsp xanthan gum
1 1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
3/4 cup diced and frozen strawberries
Preheat oven to 350° F, and lightly grease or line your muffin tin
In a large bowl cream together the butter and sugar until light and fluffy. Add the egg and vanilla, mix well. Next, add the sour cream, and then the mashed banana, mix again until well blended. Add the flour, xanthan gum, baking powder and soda, and salt into the wet ingredients, reserving a few tablespoons of flour into a small bowl, beat until it is combined and becomes elastic. Carefully fold the diced banana into the batter. Toss the diced strawberries with the flour in the small bowl, then gently fold them into the batter including the excess flour, make sure to fold well. Divide the batter evenly between the cups of your muffin tin. Bake in the center of your oven for 20-30 mins or until the tops are golden brown and a toothpick in the center comes out with only a few moist crumbs. Makes 8 large muffins or 12 standard size muffins.
