Banana Muffins
Updated Mar 12, 2024, Published Dec 15, 2022
This post contains affiliate links. Please see our disclosure policy.
Bananas are one of the most inexpensive ingredients you can buy. I like to buy them in bulk so I can have some on hand for eating and then some that get too ripe and are perfect for baking with. This recipe doesn’t call for nuts, which makes these muffins more budget friendly.
Gluten Free Banana Muffins
Ingredients
- 2 cups (240 g) gluten-free all-purpose flour
- 1 teaspoon (3 g) xanthan gum (omit if your flour blend contains it)
- 1 teaspoon (5 g) baking soda
- 1 teaspoon (4 g) baking powder
- ½ teaspoon (3 g) kosher or fine sea salt
- 1 cup (200 g) light brown sugar, packed
- 2 large eggs, , room temperature
- ¾ cup (180 mL) milk, room temperature (see notes for dairy-free)
- ¼ cup (60 mL) avocado oil or vegetable oil
- 1 teaspoon (5 mL) pure vanilla extract
- 2 medium bananas, , mashed (about 1 cup)
Instructions
- Preheat the oven to 375°F and spray a standard 12-cup muffin pan with gluten-free nonstick cooking spray or line with paper liners.
- In a large bowl, whisk together the flour, xanthan gum, baking soda, baking powder, and salt. Whisk in the brown sugar, breaking up lumps.
- In a separate bowl, whisk together eggs, milk, oil, and vanilla. Stir the wet ingredients into the dry ingredients and mix until almost combined. Stir in bananas and mix until incorporated.
- Transfer the batter to the muffin pan, dividing evenly between the 12 cups. Bake for 20 minutes or until a toothpick inserted into the center of a muffin comes out clean. Cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
- Store muffins in an airtight container up to 3 days.
Notes
Notes:
• For dairy free, use unsweetened coconut milk beverage or your favorite dairy-free milk of choice.
• These muffins can be frozen once they've cooled to room temperature. Defrost at room temperature.
• For dairy free, use unsweetened coconut milk beverage or your favorite dairy-free milk of choice.
• These muffins can be frozen once they've cooled to room temperature. Defrost at room temperature.
Nutrition
Calories: 216kcalCarbohydrates: 38gProtein: 4gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.003gCholesterol: 29mgSodium: 252mgPotassium: 129mgFiber: 3gSugar: 22gVitamin A: 77IUVitamin C: 2mgCalcium: 72mgIron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
This recipe for Gluten Free Banana Nut Muffins can also be found on What The Fork Food Blog.
