Meaningful Eats
Easy, Gluten-Free Banana Muffins
12 muffins
Got overripe bananas? Make banana muffins! These easy, gluten-free banana muffins bake up soft and fluffy. Plus they only take 30 minutes to make!
Ingredients
DRY INGREDIENTS:
- 1 2/3 cups (250g) gluten-free 1:1 baking flour
- 1/2 cup (50g) almond flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
WET INGREDIENTS:
- 1 1/2 cups (345g) mashed bananas 3-4 bananas
- 1/2 cup (100g) granulated sugar
- 1/2 cup (100g) brown sugar
- 1/3 cup (75g) neutral-flavored oil I use avocado or vegetable oil
- 1/4 cup (60g) sour cream (dairy-free sour cream works!)
- 1 tablespoon milk
- 2 eggs
OPTIONAL:
- 1/2 cup mini chocolate chips or 1 cup larger mix-ins like nuts
Instructions
- Line one 12-cup muffin tins with paper liners or lightly grease with cooking spray.
- In a large bowl, whisk together the dry ingredients. In another bowl, whisk together the wet ingredients.
- Add the wet ingredients to the dry and mix with a rubber spatula until just combined and no dry streaks remain. If adding any chocolate chips or nuts, fold them in when the batter is just about mixed to avoid over-mixing.
- Scoop the batter into the prepared muffin tin. Fill the tins all the way up! Refrigerate the muffins for 20 minutes before baking. Preheat the oven to 425F.
- Bake for 10 minutes, then reduce the oven temperature to 350F and bake for another 10-15 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the muffins spring back when touched on top.
- Let cool for 3-5 minutes before transferring to a wire rack to cool completely. Enjoy!
Video
Notes
MAKE IT DAIRY-FREE: Use plain dairy-free yogurt or sour cream in place of the sour cream/yogurt. I like to use the brand Forager sour cream for dairy-free! Use any dairy-free milk in place of the milk.
MAKE IT NUT-FREE: Omit the almond flour and add ¼ cup additional gluten-free 1:1 baking flour instead.
TO FREEZE: Let the muffins cool completely before transferring to a ziploc bag for further storage. Frozen muffins will keep for up to 2 months.
TIPS FOR GLUTEN-FREE MUFFINS
- Use a high-quality 1:1 gluten-free baking flour as well as a little almond flour for great texture and flavor.
- I love the taste of butter, but these muffins have better texture when you use a neutral-flavored oil. I like avocado or vegetable oil
- A good quality paper liner prevents the muffins from sticking. I like these ones!
- Gluten-free muffins typically take longer to bake than regular muffins. Just until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs is perfect.
Nutrition
Calories: 309kcal | Carbohydrates: 41g | Protein: 5g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.04g | Cholesterol: 31mg | Sodium: 209mg | Potassium: 148mg | Fiber: 3g | Sugar: 25g | Vitamin A: 100IU | Vitamin C: 2mg | Calcium: 81mg | Iron: 1mg