1-1/2 cups gluten-free flour
2 teaspoons baking powder
1/2 teaspoon kosher or fine sea salt
3 large eggs
6 tablespoons sugar
6 tablespoons grapeseed (or other neutral tasting) oil
2 teaspoons pure vanilla extract
Juice of 1/2 lemon
1 cup creamy SunButter
1 heaping cup mashed bananas (about 3 medium bananas)
Preheat oven to 350°F. Line 12 standard muffin cups with paper or spray well with gluten-free non-stick cooking spray.
In a mixing bowl whisk together the flour, baking powder and salt. In another large mixing bowl whisk together the eggs, sugar, oil, vanilla, lemon juice and SunButter until well combined and smooth. Add the flour mixture and whisk to combine. Stir in the bananas. Divide the mixture between the prepared muffin cups and bake for 25 to 30 minutes or until risen and golden brown. Let cool in the pan and serve warm or at room temperature.