Meaningful Eats
Gluten-Free Banana Muffins (Easy with 1:1 Baking Flour!)
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 measure-for-measure flour
- 1/2 cup (50g) almond flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon kosher 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 oil, I use avocado or vegetable oil
- 1/4 cup (60g) sour cream
- 1 tablespoon milk of choice
- 2 large eggs
OPTIONAL:
- 1/2 cup mini chocolate chips or 1 cup larger mix-ins, like nuts
Instructions
- Line one 12-cup muffin tin 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 425°F. Bake for 10 minutes, then reduce the oven temperature to 350°F 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
Gluten-Free: Use a high-quality gluten-free measure-for-measure flour as well as a little almond flour for great texture and flavor.
Dairy-Free: Use plain dairy-free sour cream or yogurt in place of the sour cream, plus any dairy-free milk in place of the milk. You can even use dairy-free chocolate chips!
Nut-Free: Omit the almond flour and add an additional ¼ cup of gluten-free measure-for-measure flour.
To Make-Ahead: You can prep the batter up to 1 day ahead. Refrigerate until you’re ready to bake.
To Store: Store the cooled muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.
To Freeze: Let the muffins cool completely before transferring to a freezer bag or air-tight container. Freeze for up to 3 months. Thaw at room temperature for a few hours.
Nutrition
Calories: 279kcal | Carbohydrates: 40g | Protein: 4g | Fat: 13g | Saturated Fat: 2g | 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: 70mg | Iron: 1mg