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Gluten-Free Banana Muffins

A close-up of a golden-brown gluten-free banana muffin in a fluted paper liner, with visible banana specks.
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Enjoy these moist and delicious gluten-free banana muffins, perfect for a healthy breakfast or snack. Made with wholesome alternative flours, they’re a delightful treat for everyone.

Ingredients

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  • 1 and 3/4 cups gluten-free all-purpose flour blend
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 3 ripe bananas, mashed
  • 1/2 cup unsalted butter, melted
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/4 cup milk (dairy or non-dairy)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease it well.
  2. In a medium bowl, whisk together the gluten-free flour blend, baking soda, cinnamon, nutmeg, and salt.
  3. In a large bowl, mash the ripe bananas until smooth.
  4. Add the melted butter and granulated sugar to the mashed bananas. Stir until well combined.
  5. Beat in the egg and vanilla extract until the mixture is smooth.
  6. Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix until just combined. Do not overmix.
  7. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
  8. Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  9. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • Ensure your bananas are very ripe for the best flavor and sweetness.
  • You can add chopped nuts or chocolate chips to the batter for extra texture and flavor.
  • Store cooled muffins in an airtight container at room temperature for up to 3 days.

Nutrition

Find it online: https://spoonsprout.com/gluten-free-banana-muffins/