Gluten Free Banana Muffins

Have you ever craved a warm muffin fresh from the oven? Imagine the enticing aroma of ripe bananas mingling with hints of vanilla wafting through your kitchen. These gluten free banana muffins are not just a treat; they are a delightful experience that will brighten your morning or afternoon snack time. Whether you enjoy them for breakfast or as a midday pick-me-up, you’ll be captivated by their soft texture and rich flavor.

These muffins are a fantastic way to use up overripe bananas while accommodating dietary needs. Each bite is packed with natural sweetness from the bananas, making them a healthier choice than traditional baked goods. Plus, they are incredibly easy to prepare and can be made in under an hour! Perfect for busy weekdays or weekend brunches, these gluten free banana muffins will quickly become a family favorite.

Why You’ll Love This gluten free banana muffins

  • Deliciously Moist: These muffins stay moist due to the natural moisture from ripe bananas and eggs. The result is a tender texture that melts in your mouth.
  • Simple Ingredients: Made with pantry staples like oats and honey, this recipe requires minimal fuss and can easily adapt to what you have on hand.
  • Healthy Treat: Packed with nutrients from bananas and oats, these muffins provide energy without refined sugars or unhealthy additives.
  • Freezer Friendly: Bake extra batches to freeze for later enjoyment! They thaw beautifully, making them perfect for quick breakfasts or snacks.

Recipe preparation

Ingredients for gluten free banana muffins

Here’s what you’ll need to make this delicious dish:

  • Ripe Bananas: Use well-ripened bananas as they add natural sweetness and moisture to the muffins. Aim for at least three large bananas.
  • Gluten-Free Flour Blend: A good all-purpose gluten-free flour blend works best in this recipe for optimal texture.
  • Rolled Oats: Use certified gluten-free rolled oats for added fiber and chewiness. They also enhance the muffin’s structure.
  • Baking Powder: This leavening agent helps the muffins rise beautifully. Ensure it’s fresh for the best results.
  • Honey or Maple Syrup: Natural sweeteners like honey or maple syrup give these muffins their delightful sweetness without refined sugars.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make gluten free banana muffins

Follow these simple steps to prepare this delicious dish:

Step 1: Preheat Your Oven

Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it with nonstick spray.

Step 2: Prepare the Bananas

In a large mixing bowl, mash the ripe bananas until smooth. You can use a fork or potato masher for this step.

Step 3: Mix Wet Ingredients

Add eggs and honey (or maple syrup) to the mashed bananas. Whisk together until well combined.

Step 4: Combine Dry Ingredients

In another bowl, mix the gluten-free flour blend, rolled oats, baking powder, baking soda, and salt together until evenly distributed.

Step 5: Combine Wet and Dry Mixtures

Gradually add the dry ingredients into the wet mixture. Stir gently until just combined; avoid over-mixing.

Step 6: Bake the Muffins

Scoop the batter into prepared muffin tins filling each cup about two-thirds full. Bake in preheated oven for about 18-20 minutes or until a toothpick comes out clean.

Transfer to plates and serve warm for an enjoyable treat!

Serving and storing

Tips and Tricks

Here are some helpful tips to ensure the best results for your dish:

  • Choose Ripe Bananas: The riper your bananas are, the sweeter your muffins will be—look for brown spots on their skin.
  • Don’t Over-Mix: Mix just until combined to keep your muffins light and fluffy—over-mixing can lead to dense texture.
  • Add Mix-Ins: Consider adding nuts or chocolate chips for extra flavor! Fold them in gently after combining wet and dry ingredients.

Mistakes to avoid

  • Using Overripe Bananas: While overripe bananas are perfect for baking, using bananas that are too far gone can lead to overly dense gluten free banana muffins. Look for bananas that are ripe but still firm. They should have plenty of brown spots but not be mushy. This balance ensures your muffins remain light and fluffy.
  • Not Measuring Ingredients Accurately: Baking is a science, so accurate measurements are crucial for the success of gluten free banana muffins. Use a kitchen scale or measuring cups specifically designed for dry ingredients to avoid adding too much or too little flour. Inaccurate measurements can alter the texture and flavor, leading to disappointing results.
  • Skipping the Mixing Technique: When making gluten free banana muffins, it’s important to mix the ingredients correctly. Overmixing can result in tough muffins, while undermixing may leave lumps in the batter. Aim for a smooth but slightly lumpy consistency, ensuring all ingredients are combined without overworking the mixture.

Serving Suggestions

This gluten free banana muffins recipe is versatile and pairs wonderfully with:

  • Coffee or Tea: Enjoy your muffins with a warm cup of coffee or herbal tea for a delightful breakfast or snack.
  • Fresh Fruit: Serve alongside fresh fruit, like berries or sliced apples, to add a refreshing touch to your meal.
  • Yogurt: Pair your muffins with a dollop of Greek yogurt for an extra creamy, protein-packed treat.

FAQs

FAQs

What are the best bananas to use for gluten free banana muffins?

When making gluten free banana muffins, ripe bananas work best. Look for bananas that have brown spots on the skin, as they are sweeter and more flavorful. Overripe bananas not only enhance the taste but also contribute to a moist texture in your muffins. If you have frozen bananas, they can be used too; just ensure you thaw them and drain any excess liquid before incorporating them into the batter. This choice ensures that your gluten free banana muffins turn out perfectly every time.

Can I substitute ingredients in gluten free banana muffins?

Yes, you can substitute several ingredients in gluten free banana muffins based on your dietary preferences. For example, if you’re looking for a dairy-free option, consider using almond milk or coconut milk instead of regular milk. You can also replace eggs with flaxseed meal mixed with water or applesauce for vegan muffins. Additionally, feel free to swap out sweeteners; honey or maple syrup can be used in place of granulated sugar. Just keep in mind that these substitutions may slightly alter the flavor and texture.

Morning Glory Muffins

How do I store gluten free banana muffins?

To maintain freshness, store gluten free banana muffins in an airtight container at room temperature for up to three days. If you want them to last longer, consider refrigerating them for up to a week. For even longer storage, freeze the muffins. Wrap each muffin tightly in plastic wrap and place them in a freezer-safe bag. They can last up to three months in the freezer. When ready to enjoy, simply thaw at room temperature or warm them in the microwave.

Can I make gluten free banana muffins ahead of time?

Absolutely! Making gluten free banana muffins ahead of time is a great way to save time during busy mornings or when preparing for gatherings. You can bake the muffins and store them as mentioned previously. Alternatively, you can prepare the batter ahead of time and keep it in the fridge for up to 24 hours before baking. Just be sure to stir the batter gently before pouring it into muffin tins since some settling may occur.

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Easy Gluten Free Banana Muffins


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  • Author: Hibord
  • Total Time: 30 minutes
  • Yield: Approximately 12 muffins 1x

Description

Indulge in these easy gluten-free banana muffins, a delightful treat that combines moist texture with the natural sweetness of ripe bananas. Made with just a handful of wholesome ingredients, including gluten-free flour and rolled oats, these muffins provide a healthier alternative to traditional baked goods. Perfect for breakfast or as a snack, they can be whipped up in under an hour and are also freezer-friendly for quick access on busy days. With their rich flavor and soft crumb, these gluten-free banana muffins are destined to become a family favorite.


Ingredients

Scale
  • 3 ripe bananas
  • 1 ½ cups gluten-free all-purpose flour
  • 1 cup certified gluten-free rolled oats
  • 2 large eggs
  • ½ cup honey or maple syrup
  • 1 tsp baking powder
  • ½ tsp baking soda
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a mixing bowl, mash the ripe bananas until smooth.
  3. Add eggs and honey (or maple syrup) to the mashed bananas, whisking until well combined.
  4. In another bowl, mix the gluten-free flour, rolled oats, baking powder, baking soda, and salt.
  5. Gradually combine the dry ingredients with the wet mixture until just mixed—avoid over-mixing.
  6. Pour the batter into the prepared muffin tin, filling each cup about two-thirds full.
  7. Bake for 18-20 minutes or until a toothpick comes out clean. Allow to cool before serving.

Notes

  • For added flavor, consider folding in nuts or chocolate chips after mixing.
  • If you prefer a dairy-free option, use almond milk instead of regular milk.
  • Store leftover muffins in an airtight container at room temperature for up to three days or freeze for longer storage.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Snack
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 muffin (70g)
  • Calories: 170
  • Sugar: 9g
  • Sodium: 150mg
  • Fat: 4g
  • Saturated Fat: 0.5g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 31g
  • Fiber: 3g
  • Protein: 4g
  • Cholesterol: 35mg

In summary, this gluten free banana muffins recipe offers a delicious way to enjoy healthy snacks without compromising on flavor. Using ripe bananas provides natural sweetness that enhances every bite while ensuring moisture throughout the muffin. Feel free to customize your recipe with different mix-ins such as nuts or chocolate chips according to your preference. Whether paired with coffee or enjoyed plain, these muffins are perfect for breakfast or an afternoon treat. With proper storage methods, you can also enjoy these tasty delights long after baking them!

About the author
Robert Ferguson

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