Gluten-Free Banana Muffins
These gluten-free banana muffins are tender, moist, and really easy-to-make. You'll need three large bananas for this recipe. For the best flavor and texture, use overripe bananas. They're sweet and add a
Ingredients
- 3 medium very ripe bananas (about 15 ounces; 425 grams)
- ¾ cup lightly packed dark brown sugar (5 ½ ounces; 155 grams)
- ½ cup oil or (1 stick) butter, melted and slightly cooled (4 ounces; 113 grams)
- 2 large eggs, whisked (about 4 ounces; 113 grams)
- 2 cups Bob's Red Mill 1:1 Gluten-Free Baking Flour (9 ounces/ 260 grams)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup chocolate chips, optional (3 ounces; 85 grams)
- ½ cup chopped walnuts, optional (3 ounces, 85 grams)
Instructions
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In a large bowl, mash the bananas with a fork or potato masher. Add brown sugar, oil, and eggs. Add the gluten-free flour, baking powder, baking soda, and salt. Mix until batter is thick. Stir in chocolate chips and nuts if using.
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Cover the bowl and let the batter rest for 30 minutes. (This step is optional. It makes the muffins more tender and helps them to rise more.)
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Preheat oven to 350℉. Grease or line 16 standard size muffins cups with paper liners. Fill prepared muffin cups ⅔ full with batter.
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Bake for about 22 minutes or until a toothpick inserted in the center comes out clean. Cool muffins in the pan for 5 minutes; remove from pan and place on a wire rack to cool completely.
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Store, wrapped, on the counter for up to three days or freeze for up to three months.
Recipe Notes
Ingredient Substitutions.
Gluten-Free Flour Blend. If you prefer to mix your own flour, use 1 ¼ cups white rice flour, ½ cup cornstarch, ¼ cup sweet rice, and ½ teaspoon xanthan gum. Whisk together. Use in place of the premade flour blend.
Dark Brown Sugar. Use an equal amount of light brown sugar or granulated sugar. Muffins made with granulated sugar bake up a little lighter than those made with brown sugar.
Eggs. Replace the two eggs with a flax egg. To make it: stir together two tablespoons of ground flaxseed and five tablespoons of hot water. Let the mixture sit for five minutes. It will thicken during this time. Add it to the recipe along with the brown sugar and oil.
Oil. Melted butter is a great substitute for the oil. Melt one stick (4 ounces) of butter and allow it to cool slightly before adding it to the batter.