Go Back
Print

Gluten Free Banana Muffins: Recipe for Delicious Moistness

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 muffins
Calories 180
Enjoy these moist, gluten-free banana muffins that are perfect for a quick breakfast or snack, packed with natural sweetness and optional mix-ins for added flavor.

Ingredients

Bananas

  • 3 medium ripe bananas, mashed (the riper, the better for sweetness and moisture)
  • 2 large eggs
  • ⅓ cup melted coconut oil (or substitute with canola or melted butter)
  • ½ cup pure maple syrup or honey (for gentle sweetness)
  • 1 teaspoon vanilla extract
  • 1 ½ cups gluten free all-purpose flour blend (make sure yours contains xanthan gum)
  • ½ cup almond flour (for nutty flavor)
  • 2 tablespoons ground flaxseed (for fiber boost)
  • 1 teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • ⅓ cup chopped walnuts, pecans, or dark chocolate chips (optional)

Instructions 

  • Preheat oven to 350°F (175°C) and line a 12-cup muffin tin.
  • Mash bananas and whisk in eggs, coconut oil, vanilla, and maple syrup.
  • Mix dry ingredients and sift into wet mixture, folding until just combined.
  • Fold in optional nuts or chocolate chips if desired.
  • Spoon batter into muffin cups, bake for 18-22 minutes until golden and a toothpick comes out clean.

Notes

For best results, do not over-mix the batter to keep muffins tender.
Calories: 180kcal
Cost: $15
Course: Breakfast
Cuisine: American
Keyword: Banana, gluten free