Gluten-Free Mini Banana Muffins
Sweet, moist, and packed with banana flavor, these Gluten-Free Mini Banana Muffins are the perfect bite-sized treat for breakfast, snacks, or dessert! Made with ripe bananas, a hint of cinnamon, and gluten-free all-purpose flour, this simple recipe delivers soft, fluffy muffins in just 30 minutes. The use of melted coconut oil and your choice of dairy or non-dairy milk adds richness and flexibility to fit your dietary preferences. Whether served warm with a pat of butter or enjoyed on the go, these muffins are naturally sweetened and irresistibly delicious. Best of all, they can be stored for days or frozen for busy mornings, making them a convenient make-ahead option. Perfect for those seeking a quick and easy gluten-free baking recipe, these mini muffins are sure to become a household favorite!
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Recipe Information
Ingredients
- 3 medium Ripe bananas
- 1.5 cups Gluten-free all-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 0.5 teaspoon Cinnamon
- 0.5 cup Granulated sugar
- 1 large Egg
- 1 teaspoon Vanilla extract
- 0.25 cup Coconut oil, melted
- 0.25 cup Milk (dairy or non-dairy)
Instructions
Preheat your oven to 350°F (175°C) and line a mini muffin tin with paper liners or spray with non-stick cooking spray.
In a large bowl, mash the ripe bananas until smooth using a fork or potato masher.
Add the egg, vanilla extract, melted coconut oil, and milk to the mashed bananas, and mix until well combined.
In a separate bowl, whisk together the gluten-free all-purpose flour, baking powder, baking soda, salt, cinnamon, and granulated sugar.
Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix the batter.
Using a small cookie scoop or spoon, fill each muffin cup about 3/4 full with the batter.
Bake in the preheated oven for 12-15 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove from the oven and allow the muffins to cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely.
These gluten-free mini banana muffins can be stored in an airtight container at room temperature for up to 3 days or frozen for longer storage.
Nutrition Facts
Calories |
2017 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.8 g | 92% | |
| Saturated Fat | 52.6 g | 263% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 224 mg | 75% | |
| Sodium | 1812 mg | 79% | |
| Total Carbohydrate | 346.6 g | 126% | |
| Dietary Fiber | 14.3 g | 51% | |
| Total Sugars | 147.4 g | ||
| Protein | 16.9 g | 34% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 152 mg | 12% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 1443 mg | 31% | |
*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.
