Gluten Free Banana Muffins

Front view of a Banana Muffin with two banana muffins out of focus to the right on a riser.

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Prep Time10 mins

Cook Time20 mins

Cool Time5 mins

Total Time35 mins

Course: Breakfast, Snack

Cuisine: American

Servings:

Calories: 216kcal

Author: Sharon Lachendro

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)

US Customary - Metric

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.

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