Classic Gluten Free Banana Muffins

INGREDIENTS

2 1/3 cups

(327 g) all purpose gluten free flour (I used Better Batter)

1 tsp

xanthan gum (omit if your blend already contains it)

1/3 cup

cornstarch

1 1/4 tsp

baking powder

1/2 tsp

baking soda

1/2 tsp

kosher salt

3/4 cup

granulated sugar

8 tbsp

unsalted butter, melted and cooled

eggs (150 g, weighed out of shell) at room temperature

1 cup

buttermilk, at room temperature

1 tsp

pure vanilla extract

2 cups

mashed ripe bananas (from about 4 medium to large bananas)