Ingredients:
- 1 ½ cups gluten-free all-purpose flour blend
- 1 ¼ cups gluten-free oats
- 1 ½ teaspoons ground cinnamon
- 1 teaspoon baking powder
- ¾ teaspoon baking soda- A pinch of
- 1 cup ripe bananas (about 2 large bananas)
- ½ cup milk (dairy or a non-dairy substitute such as almond, soy, or coconut milk)
- ¾ cup granulated sugar or a substitute like coconut sugar
- 3 tablespoons melted coconut oil (or another oil like canola or vegetable)
- 2 large eggs
- 1 teaspoon pure vanilla extract
Instructions:
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease the wells with non-stick spray or additional coconut oil.
- In a large mixing bowl, combine the gluten-free all-purpose flour, gluten-free oats, ground cinnamon, baking powder, baking soda, and salt.
- In another bowl, mash the bananas until smooth. Add the milk, melted coconut oil, sugar, eggs, and vanilla extract to the bananas and whisk together until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
- Bake for 18-22 minutes, or until a toothpick or cake tester inserted into the center of a muffin comes out clean or with a few moist crumbs attached.
- Remove the muffins from the oven and let them cool in the tin for about 5 minutes. Then transfer them to a wire rack to cool completely.
Enjoy your gluten-free banana muffins as a tasty breakfast or snack!
For more gluten-free banana muffin recipes, check out these resources:
- Gluten-Free Banana Muffins – Mama Knows Gluten Free
- Gluten-Free Banana Muffins – Real Food with Jessica
- Gluten-Free Banana Muffins – Gluten Free on a Shoestring
These links provide a variety of gluten-free banana muffin recipes, each with its own unique spin on this classic treat.