Delicious Banana Muffins (big and fluffy)

 https://meaningfuleats.com/gluten-free-banana-muffins/

• 1 2/3 cups (250g) gluten-free 1:1 baking flour
• ▢1/2 cup (50g) almond flour
• ▢1 1/2 teaspoons baking powder
• ▢1 teaspoon baking soda
• ▢1/2 teaspoon salt

WET INGREDIENTS:

• ▢1 1/2 cups (345g) mashed bananas 4 bananas
• ▢1/2 cup (100g) granulated sugar
• ▢1/2 cup (100g) brown sugar
• ▢1/3 cup (75g) neutral-flavored oil I use avocado 
• ▢1/4 cup (60g) sour cream 
• ▢1 tablespoon milk
• 
  

1. Line one 12-cup muffin tins with paper liners or lightly grease with cooking spray.
2. In a large bowl, whisk together the dry ingredients. In another bowl, whisk together the wet ingredients.
3. Add the wet ingredients to the dry and mix with a rubber spatula until just combined and no dry streaks remain. If adding any chocolate chips or nuts, fold them in when the batter is just about mixed to avoid over-mixing.
4. Scoop the batter into the prepared muffin tin. Fill the tins all the way up! Refrigerate the muffins for 20 minutes before baking. Preheat the oven to 425F.
5. Bake for 10 minutes, then reduce the oven temperature to 350F and bake for another 10-15 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the muffins spring back when touched on top.
6. Let cool for 3-5 minutes before transferring to a wire rack to cool completely. Enjoy