Gluten Free Banana Muffins
Soft, fluffy, and brimming with banana flavor, these Gluten Free Banana Muffins are the ultimate treat for anyone seeking a wholesome, yet indulgent baked good. Perfectly balanced with the natural sweetness of ripe bananas, a warm hint of cinnamon, and the option to add chocolate chips or crunchy walnuts, they’re a versatile delight for breakfast, snacks, or dessert. Made with gluten-free all-purpose flour, these muffins are both celiac-friendly and easy to prepare, requiring just 15 minutes of prep time. Whether enjoyed fresh out of the oven or saved for later, these muffins remain moist and flavorful for days, making them an irresistible choice for busy mornings or meal prep. Bake a batch today for a naturally gluten-free treat that the whole family will love! Keywords: gluten free banana muffins, easy gluten free baking, banana muffin recipe.
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Recipe Information
Ingredients
- 3 large Bananas (ripe, mashed)
- 1.5 cups Gluten-free all-purpose flour
- 0.5 cup Brown sugar
- 0.25 cup Granulated sugar
- 1 teaspoon Baking powder
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1 teaspoon Ground cinnamon
- 2 large Eggs
- 0.5 cup Unsalted butter (melted)
- 1 teaspoon Vanilla extract
- 0.25 cup Milk (dairy or non-dairy)
- 0.5 cup Chopped walnuts or chocolate chips (optional)
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
In a large mixing bowl, mash the ripe bananas with a fork until smooth.
Add the brown sugar, granulated sugar, melted butter, eggs, vanilla extract, and milk to the mashed bananas. Whisk until the mixture is well combined.
In a separate bowl, whisk together the gluten-free all-purpose flour, baking powder, baking soda, salt, and ground cinnamon.
Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix.
If using walnuts or chocolate chips, fold them into the batter.
Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full.
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
Nutrition Facts
Calories |
224 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.7 g | 16% | |
| Saturated Fat | 5.9 g | 30% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 53 mg | 18% | |
| Sodium | 247 mg | 11% | |
| Total Carbohydrate | 24.9 g | 9% | |
| Dietary Fiber | 1.8 g | 7% | |
| Total Sugars | 8.9 g | ||
| Protein | 3.3 g | 7% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 23 mg | 2% | |
| Iron | 0.6 mg | 3% | |
| Potassium | 173 mg | 4% | |
*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.
