Description
Gluten-Free Banana Muffins are a delicious treat with the natural sweetness of ripe bananas and a soft, fluffy texture. Perfect for breakfast or snacks.
Ingredients
Scale
- 3 ripe bananas, mashed
- 1/3 cup melted coconut oil (or vegetable oil)
- 1/2 cup honey or maple syrup
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups gluten-free all-purpose flour
- 1/2 teaspoon ground cinnamon (optional)
- 1/2 cup nuts or chocolate chips (optional)
Instructions
- Preheat your oven to 350°F (175°C) and prepare a muffin tin with oil or paper liners.
- In a large bowl, mix mashed bananas, melted coconut oil, honey, eggs, and vanilla extract until smooth.
- In another bowl, combine gluten-free flour, baking soda, salt, and cinnamon (if using). Whisk together until evenly mixed.
- Gradually add the dry ingredients to the wet ingredients and stir gently until combined. Add nuts or chocolate chips if desired.
- Spoon the batter into the muffin tin, filling each cup about 3/4 full.
- Bake for 18-20 minutes or until golden brown and a toothpick inserted comes out clean.
- Let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Ensure the gluten-free flour is labeled as such to avoid contamination.
- Do not overmix the batter to prevent dense muffins.
- For a lighter texture, use overly ripe bananas for more moisture and sweetness.
- If the batter is too thick, add a little more liquid to achieve the right consistency.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 16g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 35mg
Keywords: gluten-free banana muffins, gluten-free banana muffin recipe, easy gluten-free muffins, healthy banana muffins, banana muffins without gluten