Deliciously Easy Gluten-Free Banana Muffins Recipe
Hey there foodies, it’s your nutritionist and food blogger coming to you with another healthy and delicious recipe – Gluten-Free Banana Muffins! This recipe is perfect for those who love the taste of muffins but need to avoid gluten or want to add more organic ingredients to their diet.
These muffins are moist, fluffy, and loaded with the natural sweetness of ripe bananas. Being gluten-free doesn’t mean they have to be taste-free – this recipe guarantees you won’t be able to tell the difference between these banana muffins and traditional ones.
Whether you want a quick and healthy breakfast, a mid-day snack, or something sweet for dessert, these gluten-free banana muffins will hit the spot! So let’s get started on this easy and delicious recipe that will become a staple in your kitchen.
Why You’ll Love This Recipe
My friend, let me tell you why you’ll absolutely fall in love with this Gluten Free Banana Muffin recipe.
First off, these muffins are perfect for those who are sensitive to gluten, dairy or want to follow a healthy lifestyle. They have a delightful nutty texture and taste with the use of almond flour and coconut oil.
Secondly, they are very easy to make and can be whipped up in just about 30 minutes. The recipe includes simple ingredients that you probably already have at home such as ripe bananas, gluten-free flour blend, eggs, baking powder and more.
Thirdly, these muffins are versatile and adaptable to any occasion. Whether it’s a cozy weekend breakfast, quick snack or an addition to your kid’s lunchbox; these muffins are sure to satiate your cravings while keeping it healthy.
When you bite into these gluten-free banana muffins, every aspect of them hits perfectly. The top has a slight crunch giving way to a moist center with delicious banana flavor throughout that leaves you craving for more.
So believe me when I say you won’t regret making these gluten-free banana muffins. They are the perfect balance of healthy and deliciousness in every bite.
Ingredient List
Here are all the ingredients you’ll need for the gluten-free banana muffins recipe:
– 2 cups mashed ripe bananas (about 4 bananas)
– 2 large eggs
– ⅓ cup coconut oil, melted (or vegetable oil)
– ½ cup maple syrup (or brown sugar or white sugar)
– 1 tsp vanilla extract
– 2 cups gluten-free flour blend (or all-purpose flour if not making gluten-free)
– 2 tsp gluten-free baking powder
– 1 tsp baking soda
– 1 tsp xanthan gum (omit if using all-purpose flour instead of gluten-free flour blend)
– ½ tsp salt
Flour Blend Recipe Ingredients:
– 1 cup rice flour
– 1 cup almond flour
– 2/3 cup potato starch
– 1/3 cup tapioca flour
Optional Add-ins:
– Chocolate chips
– Peanut butter
– Blueberries, strawberries or raspberries
The Recipe How-To
Now that we have gone through the introduction and reasons why you’ll love these Gluten Free Banana Muffins, it’s time to get down to the nitty-gritty of it all: The Recipe How-To. Believe me; this easy-to-follow recipe will have you craving these delicious muffins every day! So let’s roll up our sleeves and get baking!
Ingredients
- 2 cups of all-purpose gluten-free flour blend
- 1 teaspoon of gluten-free baking powder
- 1 teaspoon of baking soda
- 1/2 teaspoon of salt
- 1/2 teaspoon of xanthan gum
- 3 ripe mashed bananas (1 1/2 cups)
- 1/2 cup of coconut oil or vegetable oil
- 1/3 cup of maple syrup or brown sugar
- 2 large eggs
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (180°C) degrees and line a muffin pan with paper liners or grease with butter or coconut oil.
- In a large mixing bowl, whisk together flour blend, baking powder, baking soda, xanthan gum, and salt until well combined.
- In a separate mixing bowl, beat together the mashed bananas, coconut oil (or vegetable oil), maple syrup (or brown sugar), eggs, and vanilla extract until smooth.
- Add the wet mixture to the dry mixture, stirring until completely combined.
- If desired, mix in any additional add-ins like chocolate chips, blueberries, peanut butter, nuts, or oats at this point.
- Scoop the mixture into the prepared muffin tin using an ice-cream scoop (fill each cavity about three-quarters full).
- Bake in the preheated oven for 25-30 minutes, or until a toothpick comes out clean when inserted into the center of the muffins.
- Remove from the oven and cool in the pan for 5 minutes before transferring to a cooling rack to cool completely.
That’s it! Your delicious Gluten Free Banana Muffins are ready to serve, enjoy, and share with your friends and loved ones!
Substitutions and Variations
Alright, let’s talk about substitutions and variations for these delicious gluten-free banana muffins. Maybe you don’t have all the ingredients on hand or maybe you want to switch things up a bit – I got you covered!
First things first, let’s look at some substitution options. If you’re dairy-free or just prefer not to use butter in your baking, feel free to swap it out with coconut oil or vegetable oil. You can also substitute white sugar for brown sugar, maple syrup or even honey for a healthier alternative. And if you don’t have almond flour on hand or want to switch up the texture a bit, try substituting oat flour or another gluten-free flour blend instead.
Now for some variations! If you want to make these banana muffins even more exciting, add in some mix-ins like chocolate chips, chopped nuts or blueberries. For a low-carb option, try using peanut butter instead of mashed bananas as the base of the muffin batter. And if you’re feeling creative and experimental, try making these into healthy banana oat muffins by swapping out some of the flour for rolled oats.
Regardless of the substitutions and variations you choose, remember that baking is all about experimentation and finding what works best for your taste preferences and dietary needs. So go ahead and get creative with these delicious and moist gluten-free banana muffins!
Serving and Pairing
Now that your gluten-free banana muffins are out of the oven and have cooled down, it’s time to serve them up and discover what pairs well with these delicious treats.
These muffins are perfect for breakfast, brunch or as a snack throughout the day. Pair them with a cup of coffee or tea to start your day off on the right foot, or as a sweet treat during a break from work.
For an extra special serving option, slice the muffin in half horizontally and spread some peanut butter or almond butter on each half. It adds just the right amount of nuttiness and protein to balance out the sweetness of the muffin.
If you’re looking to jazz up your muffins even more, try adding some fixings such as blueberries or chocolate chips into the batter before baking. This gives you an extra burst of flavor, while also adding antioxidants or sweetness.
It’s important to note that these muffins aren’t just gluten-free, they’re also dairy-free! So, if you’re someone who has lactose intolerance or a vegan lifestyle, these muffins are the perfect accompaniment for your morning smoothie bowl.
No matter how you choose to serve these gluten-free banana muffins, one thing is guaranteed – they won’t last long!
Make-Ahead, Storing and Reheating
Hey there, folks! Now that you’ve mastered these delicious gluten-free banana muffins, here are some tips on how to make them ahead of time and store them for later.
To make these muffins ahead of time, simply follow the recipe steps as usual, but instead of baking them right away, cover the muffin pan tightly with plastic wrap and store it in the refrigerator overnight. This way, you can have fresh, warm muffins ready to enjoy in no time the next day.
If you happen to have any leftover muffins, don’t worry! These muffins actually store pretty well. Simply place them in an airtight container and keep them either at room temperature (for up to 2 days) or in the refrigerator (for up to 1 week). To reheat them, simply microwave for 10-15 seconds or pop them in a preheated oven at 350°F for about 5 minutes.
Now that I’ve got you all set on how to make-ahead and store these muffins, let me tell you a little secret – they also freeze really well! Simply place them in an airtight container or freezer bag and they’ll be just as delicious for up to 2 months. To defrost them, simply remove them from the freezer and let them thaw at room temperature for a few hours before reheating.
These gluten-free banana muffins are perfect for meal prepping or for when you need a quick snack on-the-go. Give these tips a try and see how easy it is to always have these tasty treats on hand.
Tips for Perfect Results
Now, let’s talk about some tips to ensure a perfect batch of gluten-free banana muffins every time you bake them. Trust me, these tips will come in handy and make your muffins turn out moist, fluffy, and delicious every time.
1. Use Ripe Bananas
It can be tempting to use any bananas you have on hand, but for the best results, always opt for ripe bananas. They are sweeter and more tender, which guarantees that your muffins will be moist and flavorful. Don’t shy away from using overripe bananas – the blacker the skin, the better!
2. Measure ingredients accurately
Baking is an exact science; even small errors in your measurements can throw off your recipe’s balance. Make sure you measure all ingredients carefully by leveling off the cups or spoons with a knife or a flat tool – this ensures accuracy.
3. Do Not Overmix!
Mix your batter until everything is just combined. Over-mixing will develop the gluten and result in tough muffins instead of tender and moist ones.
4. Line Muffin Tin
If you are not using silicone baking cups, make sure to use paper liners or grease the tin well as this prevents the muffins from sticking when done.
5. Fill Muffin Cups 3/4 full.
These muffins rise nicely; thus filling them three-quarters of the way full is perfect for ensuring the muffins don’t overflow when baking.
6. Add mix-ins
For added taste and texture, consider adding chocolate chips, blueberries, raisins, or nuts to your dough just before scooping into the pan.
7. Bake at Correct Temperature & Time
Stick to baking the cupcakes at 350°F for around 30 minutes and avoid opening the oven until halfway through the baking time to ensure even cooking and browning of all sides.
8. Let Cool Before Serving
Allowing them to cool on a wire rack for about 10 to 15 minutes to release steam from the muffins will ensure they’re moist inside but not gummy. Then you can enjoy your delicious, moist gluten-free banana muffins!
Bottom Line
your gluten-free banana muffins experience with a bang! Not only are these muffins easy to prepare and delicious, but they’re incredibly healthy too. You won’t miss the gluten, dairy and sugar in this recipe, because the combination of ripe bananas, almond flour, maple syrup and coconut oil creates a rich flavor that will win you over.
So go ahead, experiment with different variations such as adding chocolate chips or blueberries to your muffins. Try reducing the sugar or adding peanut butter to make it a low carb option. Whatever variation you choose, remember to follow the tips and guidelines mentioned in this article for perfect results every time.
I hope this recipe has inspired you to try new ways of baking using gluten-free and dairy-free ingredients. Remember that healthy eating and cooking can be fun and yummy too! With a little bit of creativity and some simple tweaks to traditional recipes, you can make delicious meals and treats that cater to any dietary restrictions.
Don’t forget to share this recipe with your friends and family, so they too can enjoy moist gluten-free banana muffins that are easy to make and extra satisfying. We all deserve a treat once in a while, and what better way than with something homemade and healthy? Go ahead and indulge!
Gluten Free Banana Muffins Recipe
Ingredients
- 1 1/4 cups rice flour
- 1 1/4 cups el peto all-purpose flour
- 1/2 teaspoon xanthan gum
- 1 teaspoon gluten free baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup white sugar
- 3 bananas
- 1 egg
- 1/3 cup melted butter
Instructions
- Preheat oven to 375 degrees fahrenheit.
- In one bowl sift together all dry ingredients.
- In a second bowl combine mashed bananas, egg (beaten) and melted butter.
- Add dry ingredients to wet, mix well.
- Spoon mixture into lined muffin pan. (minxture will be thick).
- Bake for 20 minutes.