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
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a mixing bowl, mash the ripe bananas until smooth.
- Add eggs and honey (or maple syrup) to the mashed bananas, whisking until well combined.
- In another bowl, mix the gluten-free flour, rolled oats, baking powder, baking soda, and salt.
- Gradually combine the dry ingredients with the wet mixture until just mixed—avoid over-mixing.
- Pour the batter into the prepared muffin tin, filling each cup about two-thirds full.
- 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