These moist gluten-free banana muffins are delicious, fluffy, and perfectly sweet and best of all, HEALTHY! The best part is that the banana muffins are easily customizable and gluten-free!
These muffins are freezer-friendly and great for breakfasts or snacks!
We love muffins around here and this recipe is perfect for breakfast, brunch or lunch box snacks! They are so easy to make and they taste amazing!
WHAT ARE THE INGREDIENTS YOU WILL NEED?
Here’s what you’ll need to make this easy gluten free banana bread recipe:
- Bananas: You need the bananas to be extremely ripe to get the best flavor, super moist and most sweetness from them.
- Eggs: All you need is an egg, and they will bind all the ingredients together just right.
- Butter: Use unsalted butter that has been softened. You can easily swap the butter for coconut or olive oil.
- Brown sugar: These gluten-free muffins have the right amount of sweetness with adding brown sugar. You can easily swap the brown sugar for white sugar or coconut sugar.
- Milk: Any kind of milk that you have would work fine, or if you want yogurt and sour cream would also does the job.
- Vanilla extract: It adds additional flavor to take the muffins to the next level.
- Gluten-free flour: Use your favorite gluten-free flour mix. Add 1/4 tsp xanthan gum if your GF flour blend doesn’t contains xanthan.
- Baking powder and soda: The combination will give the muffins a great rise and keep them fluffy and amazing.
- Salt: Just a little bit of salt, and that’s all you need.
- Chocolate chips: Chocolate and bananas go so incredible together. You can also add in any other flavors you like too.
HOW TO MAKE GLUTEN-FREE BANANA MUFFINS?
You are just 4 steps away from making your own batch of these delectable homemade banana muffins. Let’s get started!
Preheat oven to 350 degrees F (175 degrees C). Line muffins pan with paper liners.
In a large bowl, mash the bananas and then add in the eggs, sugar, butter, milk, and vanilla extract. Whisk to combine.
Stir in the flour, baking powder, baking soda, salt and mix until just combined. Fold in the chocolate chips and divide batter into prepared muffin cups.
Bake for 20-22 minutes or until they are golden brown and a toothpick comes out clean.
TIPS FOR MAKING MOIST MUFFINS:
Some of points to note:
- Be sure to spray the paper muffin liners lightly with non-stick baking spray. This really helps them peel right off.
- Don’t over mix the batter as that may result in hard muffins.
- The muffins pull their moisture from the bananas, so it is important use SUPER ripe and mushy bananas.
- The more ripe the bananas are the better and sweeter they are. Mine had almost black skin on them.
- The sweetness of banana can vary so taste the mixture before adding sugar and adjust to your taste.
- You can replace 1 banana with about 1/4 to 1/2 cup of pumpkin puree. Add some pumpkin spice too for fall vibes.
- Addition of nuts gives the nuts a nice crunch. Any nuts of choice can be used
- I have used whole milk and it can be replaced by almond milk, soy milk, or coconut milk.
- Don’t pack the flour, always spoon and level the flour.
OTHER MIX-INS SUGGESTIONS:
Of course, there are other options aside from chocolate chips. Here are a few of my favorites:
- chopped toasted pecans or walnuts
- dried fruit (everything from dried figs to cranberries)
- peanut butter (just swirl it in there!)
- chocolate spread (again – swirl it in, and be generous)
- fresh blueberries or raspberries (trust me, it works)
HOW TO STORE AND REHEAT MUFFINS?
These muffins are great for making ahead of time and freeze well too! They make a delicious grab and go breakfast or snack and will last up to 4 days at room temperature and up to 2 months in the freezer!
- To Store – Allow the muffins cool completely, store them in a storage container at room temperature for up to 4 days.
- To Freeze – Wrap the muffins individually in plastic wrap, foil or place in a single layer in a freezer-safe zipper bag. Freeze up to 2 months.
- To Reheat – Allow them to thaw at room temperature or microwave for 30 seconds.
LOVE THESE GLUTEN FREE BANANA MUFFINS? YOU MIGHT ALSO LOVE…
Eggless Whole-Wheat Banana Muffins
Super Moist Chocolate Chip Banana Bread
Eggless Double Chocolate Banana Bread
Gluten-Free Chocolate Chip Banana Bread
Are you making this recipe? Then don’t forget to like and leave your comments for this recipe! I LOVE to see your creations so snap a photo and tag BlendOfSpicesbySara on Instagram with the hashtag #blendofspicesbysara
Gluten-Free Banana Muffins
Ingredients
- 3/4 cup mashed bananas 2 large bananas
- 1 egg room temperature
- 4 tbsp softened butter
- 1/4 cup brown sugar
- 1 tbsp milk
- 1 tsp vanilla extract
- 1 cup gluten-free flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup chocolate chips
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Line muffins pan with paper liners.
- In a large bowl, mash the bananas and then add in the eggs, sugar, butter, milk, and vanilla extract. Whisk to combine.
- Stir in the flour, baking powder, baking soda, salt and mix until just combined.
- Fold in the chocolate chips and divide batter into prepared muffin cups.
- Bake for 20-22 minutes or until they are golden brown and a toothpick comes out clean.
Notes
- If you’re not gluten-free, you can swap out the gluten-free flour blend for all purpose flour.
- You need the bananas to be extremely ripe to get the best flavor, super moist and most sweetness from them.
- Depending on how sweet your bananas are (the riper the better), you adjust the sugar.
- Add any of your favorite add-in like walnuts, pecans in this muffins
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