Gluten-Free Classic Banana Muffins
Sink your teeth into these irresistible Gluten-Free Classic Banana Muffins, the perfect combination of wholesome comfort and allergen-friendly baking! Made with ripe bananas and a hint of cinnamon, these muffins are moist, naturally sweet, and packed with nostalgic flavor that anyone can enjoy. Crafted with gluten-free all-purpose flour and simple ingredients like melted butter, brown sugar, and a touch of vanilla, they deliver a fluffy, tender texture without compromising on taste. Ready in just 35 minutes from prep to plate, these muffins are ideal for breakfast, snack time, or a guilt-free dessert. Whether you enjoy them warm out of the oven or as a make-ahead treat, these gluten-free banana muffins are sure to become a household favorite. Perfect for gluten-free enthusiasts and banana lovers alike!
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Recipe Information
Ingredients
- 1.5 cups Gluten-free all-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 0.5 teaspoon Ground cinnamon
- 3 large Mashed ripe bananas
- 0.5 cup Granulated sugar
- 0.25 cup Brown sugar
- 0.25 cup Unsalted butter, melted
- 1 teaspoon Vanilla extract
- 2 large Eggs
- 0.25 cup Milk (regular or dairy-free alternative)
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly grease the cups.
In a large mixing bowl, whisk together the gluten-free all-purpose flour, baking powder, baking soda, salt, and ground cinnamon until well combined. Set aside.
In another bowl, mash the ripe bananas using a fork or a potato masher. Be sure they are well-mashed with minimal lumps.
To the mashed bananas, add the granulated sugar, brown sugar, melted unsalted butter, and vanilla extract. Stir until thoroughly mixed.
Add the eggs, one at a time, to the banana mixture, beating well after each addition. Ensure the mixture is smooth.
Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid over-mixing to prevent dense muffins.
Finally, stir in the milk until the batter is completely smooth and no dry streaks remain.
Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and allow them to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. Enjoy your delicious gluten-free banana muffins!
Nutrition Facts
Calories |
2192 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.4 g | 79% | |
| Saturated Fat | 34.6 g | 173% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 504 mg | 168% | |
| Sodium | 1857 mg | 81% | |
| Total Carbohydrate | 404.3 g | 147% | |
| Dietary Fiber | 16.8 g | 60% | |
| Total Sugars | 194.6 g | ||
| Protein | 24.4 g | 49% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 229 mg | 18% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 1914 mg | 41% | |
*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.
