Gluten Free Banana Muffins
A few weeks ago I shared a wonderful banana nut bread. Even though it was enjoyed by many, there were others who reached out to me for a gluten free version. So…off to the kitchen I went and out came the most wonderful gluten free banana muffins. Approved by my husband, neighbors and great nieces!
Where to begin those gluten free bananas?
Again, overly ripe bananas are the BEST bananas to use for any banana bread version. Let them begin to darken so their flavor is enhanced.
Next, I’m always looking for different versions of gluten free flours that work best in each recipe. For this one? Cup4Cup gluten free multipurpose flour, recommended by Chef Tom Keller, is the one I chose. It worked beautifully. If you love other gluten free flours? Give those a try and I’d love to know in the comments how yours worked.
Because many in my life have an allergy to nuts, or dislike nuts, I left it out when I made this banana muffin recipe. Feel free to add 1/2 cup pecans into the recipe if it makes your heart happy.
This was by far the simplest and most delicious muffin recipe. Proof by the “just like my mama’s” from great nieces and “a keeper” or “BEST muffin ever” comments by others. I’ll take that!
Makes my heart happy when others love something when their feet are under my table.
Here’s our now loved gluten free banana muffin recipe:
Gluten Free Banana Muffins
Equipment
- 1 oven
- 1 muffin tin for 12 muffins
- 1 scoop
- 1 mixer
- 1 Large Mixing Bowl
- 1 set Measuring cups/spoons
- 1 microwave to melt butter
Ingredients
- 2 large bananas, overly ripe
- 1 C sugar
- 1 3/4 C Cup4Cup Gluten Free Multipurpose Flour
- 1 t baking soda
- 1 t cinnamon
- 1 large egg, beaten
- 1 stick butter, melted
- 1 t vanilla
- 1/2 C pecans, chopped, if desired
Instructions
- Preheat oven to 350°.
- Line 12 cup muffin tin with cupcake liners.
- Measure all ingredients.
- Melt butter in the microwave and set aside to cool.
- Add two overly ripe, peeled bananas to the mixing bowl and mix with mixer until well blended.
- In a separate bowl, mix together the gluten free flour, sugar, cinnamon, and baking soda.
- Gradually add dry mixture to bananas, mixing on low.
- Add in vanilla, eggs, and melted butter and continue to mix on low until all incorporated. Be careful to not overmix.OPTIONAL: add in 1/2 C nuts until just mixed together.
- Using a scoop, add equal amounts of batter to each lined muffin cup.
- Add the muffin tin to the center of a preheated 350° oven and bake for 20-25 minutes or until a cake tester comes out clean.
- NOTE: If you want to make these without gluten free flour, and make these "gluten full", simple swap out the flour to 1 1/2 C all purpose flour.
Notes
So easy, quick and delicious! Great flavor, texture AND enjoyed by those who feel better avoiding gluten. Can I tell you, truly? No one will realize they are gluten free. They SIMPLY LOVE THEM!
This recipe is a keeper!
And, what’s even better? Add them to food storage bags and freeze for a few weeks before you need them. Then just warm them slightly before serving.
And you know what? If you have guests who have to avoid gluten free? Having them ready in your freezer will make your heart happy to have something that those who can’t have gluten will enjoy. Each and every time.
Great for guests, easy breakfast mornings or after school snacks.
Hope you enjoy these! They didn’t last long here!
Here are few more items that are my favorites for making these:
Happy baking, friends!
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Fairy Garden Time
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