Gluten Free Banana Muffins
Discover how to bake the perfect gluten free banana muffins with this comprehensive guide. Whether you're gluten-intolerant or simply seeking a healthier treat, these muffins are moist, flavorful, and easy to make.
Equipment
- Muffin Tin
- Muffin Liners (optional)
- Mixing Bowls
- Whisk
- Measuring Cups and Spoons
Ingredients
- 1 ½ cups gluten-free all-purpose flour blend
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ¾ cup granulated sugar
- 2 large eggs
- ½ cup melted coconut oil or unsalted butter
- 1 teaspoon vanilla extract
- 1 cup mashed ripe bananas (about 2-3 medium)
- ½ cup chopped walnuts or pecans (optional)
Instructions
- Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
- In a large bowl, whisk together the gluten-free flour, baking soda, salt, and cinnamon.
- In a separate bowl, beat the sugar and eggs until light and fluffy. Stir in the melted coconut oil or butter and vanilla extract.
- Add the wet ingredients to the dry ingredients. Mix until just combined. Be careful not to overmix.
- Gently fold in the mashed bananas and nuts (if using).
- Fill each muffin cup about ¾ full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for a few minutes. Transfer them to a wire rack to cool completely.
Notes
Feel free to experiment with different add-ins like chocolate chips, nuts, or other fruits.