Gluten-Free Banana Muffins Recipe

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:

  1. 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.
  2. In a large mixing bowl, combine the gluten-free all-purpose flour, gluten-free oats, ground cinnamon, baking powder, baking soda, and salt.
  3. 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.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
  5. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
  6. 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.
  7. 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:

These links provide a variety of gluten-free banana muffin recipes, each with its own unique spin on this classic treat.

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