Gluten-Free Banana Bread Muffins
Start your day with the wholesome goodness of Gluten-Free Banana Bread Muffins, a delightful twist on classic banana bread that's perfect for breakfast or snack time. These moist and fluffy muffins are made with ripe bananas, gluten-free all-purpose flour, and a hint of warming cinnamon, ensuring a soft texture and comforting flavor in every bite. Sweetened with just the right balance of granulated and brown sugar, these muffins are rich yet not overly indulgent, while melted butter and vanilla extract infuse them with bakery-level decadence. Ready in under 35 minutes with simple prep, these muffins are ideal for gluten-free diets and make a great grab-and-go treat. Try them warm for an irresistible, melt-in-your-mouth experience!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 medium ripe bananas
- 1.5 cups gluten-free all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.25 teaspoon salt
- 0.5 cup granulated sugar
- 0.25 cup brown sugar
- 2 items large eggs
- 0.5 cup unsalted butter, melted
- 1 teaspoon vanilla extract
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with muffin liners or lightly grease with non-stick spray.
In a large mixing bowl, mash the ripe bananas with a fork until smooth. Set aside.
In a separate bowl, combine the gluten-free all-purpose flour, baking powder, baking soda, ground cinnamon, and salt. Whisk together to ensure even distribution of the ingredients.
Add the granulated sugar and brown sugar to the mashed bananas, mixing until combined.
Stir in the eggs, one at a time, beating well after each addition.
Pour in the melted butter and vanilla extract, stirring to incorporate all the wet ingredients thoroughly.
Gradually add the dry ingredient mixture to the wet ingredients, stirring gently with a spatula until just combined. Be careful not to over-mix to ensure tender muffins.
Divide the muffin batter evenly among the prepared muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the pan for about 5 minutes before transferring to a wire rack to cool completely.
Enjoy the gluten-free banana bread muffins warm or at room temperature.
Nutrition Facts
Calories |
2506 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.1 g | 140% | |
| Saturated Fat | 64.4 g | 322% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 630 mg | 210% | |
| Sodium | 1834 mg | 80% | |
| Total Carbohydrate | 381.8 g | 139% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 179.6 g | ||
| Protein | 21.3 g | 43% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 174 mg | 13% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 1497 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
