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Amazing Gluten-Free Banana Muffins: 2 Simple Tips

Gluten-free banana muffins
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Enjoy these delightful gluten-free banana muffins, perfect for a healthy breakfast or snack. Made with wholesome alternative flours, they offer a tender crumb and sweet, comforting flavor.

Ingredients

Scale
  • 2 ripe bananas, mashed
  • 1/3 cup melted coconut oil or unsalted butter
  • 1/2 cup granulated sugar or maple syrup
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup almond flour
  • 1/2 cup gluten-free all-purpose flour blend
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • Optional: 1/2 cup chopped walnuts or chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it well.
  2. In a large bowl, mash the ripe bananas until smooth.
  3. Stir in the melted coconut oil or butter, sugar or maple syrup, egg, and vanilla extract until well combined.
  4. In a separate bowl, whisk together the almond flour, gluten-free all-purpose flour blend, baking soda, cinnamon, and salt.
  5. Add the dry ingredients to the wet ingredients and mix until just combined. Be careful not to overmix.
  6. If using, gently fold in the chopped walnuts or chocolate chips.
  7. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
  8. Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  9. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • Ensure your bananas are very ripe for the best flavor and sweetness.
  • For a dairy-free option, use coconut oil and ensure your chocolate chips are dairy-free.
  • Almond flour can absorb moisture differently; if the batter seems too thick, add a tablespoon of milk or dairy-free milk.

Nutrition

Find it online: https://whiskdaily.com/gluten-free-banana-muffins/