Description
Gluten-Free Banana Muffins are soft, moist, and naturally sweetened with ripe bananas, made with gluten-free flour for a tender crumb and perfect for breakfast or a snack.
Ingredients
- 3 ripe bananas, mashed
- 2 large eggs
- 1/3 cup melted coconut oil or vegetable oil
- 1/3 cup brown sugar or honey
- 1 teaspoon vanilla extract
- 1 1/2 cups gluten-free all-purpose flour blend (with xanthan gum)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon (optional)
- 1/2 cup chopped walnuts or chocolate chips (optional)
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease lightly.
- In a large bowl, whisk together mashed bananas, eggs, melted oil, sugar (or honey), and vanilla extract until smooth.
- In a separate bowl, mix gluten-free flour, baking soda, baking powder, salt, and cinnamon.
- Gradually fold dry ingredients into wet ingredients until just combined. Do not overmix.
- Fold in walnuts or chocolate chips if using.
- Divide batter evenly among muffin cups, filling about 3/4 full.
- Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Use very ripe bananas for maximum sweetness and moisture.
- If your flour blend does not contain xanthan gum, add 1/2 teaspoon.
- Store in an airtight container at room temperature for 2 days or refrigerate for up to 5 days.
- Freeze for up to 2 months for longer storage.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American