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Gluten-Free Banana Cupcakes
1 1/2 cups white sugar
1/2 cup palm oil shortening
2 1/4 cups gluten-free flour blend (such as Namaste Perfect Flour Blend)
4 ripe bananas
1/4 cup buttermilk
1 teaspoon sea salt
3/4 teaspoon baking soda
1/4 teaspoon baking powder
Preheat oven to 350 degrees F (175 degrees C). Line a muffin tin with with paper liners.
Beat sugar and shortening together in a large bowl with an electric mixer until light and fluffy. Beat in eggs one at a time.
Sift flour into the shortening mixture. Add bananas, buttermilk, salt, baking soda, and baking powder; mix until well combined. Spoon batter into the prepared muffin tin, filling each 2/3 full.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 22 minutes.
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