Gluten Free Banana Bread Muffins
These moist and fluffy gluten free banana bread muffins are made with ripe bananas, a blend of gluten free flours, and natural sweeteners. Perfect for breakfast, snacks, or a wholesome treat any time of day.
Equipment
- Mixing Bowls
- Measuring cups and spoons
- Whisk
- Spatula
- Muffin tin
- Muffin liners or nonstick spray
- Oven
Ingredients
Wet Ingredients
- 3 ripe bananas mashed (about 1 cup)
- 2 eggs room temperature
- 1/3 cup melted coconut oil or butter
- 1/4 cup maple syrup or honey
- 1 tsp vanilla extract
Dry Ingredients
- 1.5 cups gluten-free flour blend with xanthan gum
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp cinnamon optional
- 1/4 tsp salt
Optional Add-Ins
- 1/2 cup chopped walnuts or chocolate chips
Instructions
- Gently fold in nuts, chocolate chips, or other add ins if using.
- In a large bowl, mash the bananas until smooth. Add eggs, coconut oil, maple syrup, and vanilla. Whisk to combine.
- In a separate bowl, whisk together the gluten-free flour, baking powder, baking soda, cinnamon, and salt.
- Gradually fold the dry ingredients into the wet mixture. Stir until just combined. Do not overmix.
- Gently fold in nuts, chocolate chips, or other add-ins if using.
- Divide the batter evenly among the muffin cups, filling each about ¾ full.
- Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
- Let muffins cool in the tin for 5–10 minutes, then transfer to a wire rack to cool completely.
Notes
Store muffins in an airtight container at room temperature for up to 3 days or freeze for up to 2 months. Warm briefly before serving for a fresh from the oven taste.