An easy recipe for gluten-free banana muffins. These soft and moist gluten-free banana muffins are made with simple ingredients and in only 30 minutes!
3largebananas, ripeThe riper the bananas (black spots), the sweeter the muffins will be. About 1 and 1/2 cups mashed.
1teaspoonbaking soda
1/3cupbutter, meltedFor dairy-free use Smart Balance or coconut oil.
1/2cupgranulated sugarFor no refined sugar use pure maple syrup or coconut sugar.
1/2teaspoonground cinnamon
1/8teaspoonsalt
1teaspoonpure vanilla extract
2largeeggs, whiskedFor egg-free use Bob's Red Mill gluten-free egg replacer.
1 1/2cupsgluten-free flour all-purpose flour with xanthan gumI like Pillsbury gluten-free flour. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
1/2cupgluten-free chocolate chipsFor dairy-free use Nestle Allergen Free Semi-Sweet Morsels or Enjoy Life.
Line a muffin tin with cupcake liners or spray with gluten-free cooking spray.
In a large mixing bowl, mash the ripe bananas with a fork until completely smooth.
Add the baking soda and stir to combine with the mashed bananas. Allow the mixture to sit for 1 to 2 minutes.
Stir the melted butter into the mashed bananas.
Add in the sugar, salt, ground cinnamon, pure vanilla extract, and whisked eggs and stir until combined.
Add in the gluten-free flour and stir until fully combined.
Stir in chocolate chips.
Using a greased ice cream scoop or measuring cup, scoop the batter into baking cups lined/cooking sprayed muffin tin.
Bake for 15-20 minutes or until a tester inserted into the center comes out clean. Please watch your oven because all ovens are different.
Allow the muffins to cool. Enjoy!
Store the completely cooled muffins in an airtight container.
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Notes
I like Pillsbury gluten-free flour. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
To Store: Store leftovers in an airtight container. Make sure the muffins are completely cooled or any steam trapped in the plastic storage bag or container will create condensation and make the muffins sticky.
To Freeze: Once the banana muffins are completely cool, place the muffin tin with the muffins in the freezer for 15 minutes. Flash freezing keeps them from sticking together. Once the muffins are flash-frozen place the muffins inside a freezer-safe bag or freezer-safe air-tight container. If you are using a plastic freezer bag, squeeze out all of the extra air in the bag. I have also found that if you double bag the muffins (place that bag inside another freezer-safe bag) it helps prevent freezer burn.
To Thaw Frozen Muffins: The muffins can be defrosted overnight in the refrigerator. The muffins can be thawed in the oven by wrapping them in foil and warming them for 10 minutes at 350°F. The muffins can also be warmed up in the microwave for 30 seconds to 1 minute.
For Dairy-Free: Use Smart Balance buttery spread and Nestle Allergen Free Semi-Sweet Morsels.
For Egg-Free: Use Bob's Red Mill gluten-free egg replacer.
For No Refined Sugar: Use pure maple syrup or coconut sugar.