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Gluten Free Banana Muffins

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5 from 12 reviews

Description

An easy recipe for Gluten Free Banana Muffins that are satisfyingly dense and rich, with just a bit of fluffiness and delicious medium sweet banana flavor.

Ingredients

Units Scale

Wet Ingredients

  • 1 cup + 2 tablespoons very ripe, mashed bananas (about 3 medium bananas)
  • 1/4 cup melted coconut oil
  • 1/4 cup pure maple syrup
  • 1 flax egg (1 tablespoon golden ground flaxseed + 3 tablespoons water, whisk together, set for 15 mins) or egg of your choice
  • 1 teaspoon pure vanilla extract

Dry Ingredients

  • 1 3/4 cups + 2 tablespoons gluten free oat flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

Add-ins

  • 3/4 cup walnuts, chopped or nut-free add-ins (seeds, chocolate chips, chopped dried fruit)

Instructions

  1. Preheat the oven to 350°F. Line a 12-cup muffin pan with muffin liners.  Set aside.
  2. Peel bananas and add to a large mixing bowl. Using a sturdy fork or pastry cutter (recommended), mash bananas until smooth. Add the coconut oil, maple syrup, flax egg and vanilla. Whisk until well incorporated.
  3. Add the dry ingredients: oat flour, baking powder, baking soda and salt. Whisk together until just incorporated, making sure no flour patches remain. Fold in chopped walnuts.
  4. Using a large scoop, scoop and drop batter evenly into prepared muffin cups—filling each cup all the way to the top for a smaller quantity of big, round-topped muffins, and ¾ of the way for a larger quantity of smaller muffins. If needed, smooth batter into an even layer.
  5. Bake for 22-30 minutes. Mine took 25 minutes for the smaller quantity of big, round-topped muffins. Insert a toothpick to check for doneness—once it comes out clean, it’s done.
  6. Place muffin pan on a cooling rack to cool for 30 minutes. Gently remove muffins from pan and transfer directly onto cooling rack to finish cooling, about 1 hour. Enjoy! Storing instructions below.

More Gluten Free Banana Bread & Muffins Recipes

Equipment

Notes

Storing Instructions: Store in an airtight container for up to 3-4 days. Best on the first 2 days.

Recommended Tools & Ingredients

  • Muffin Batter Scoop: this large scoop is actually an incredible ice cream scoop–but I discovered awhile ago that a heaping scoop of this is the perfect amount of batter for a full muffin cup. It’s so much easier to handle the muffin batter with this tool than anything else–a spoon, a smaller scoop, funnel, etc.
  • Pastry Cutter: my favorite way aka “easy and not aggravating” way to mash bananas. This tool mashes the bananas very evenly and keeps the mess down to a minimum (I’m looking at you, bananas!).
  • Golden Ground Flaxseed: so finely ground and of such a high-quality that I’m astounded. Ages ago, my favorite golden ground flaxseed brand stopped making their stuff. 🙁 I was on the hunt for a ground flaxseed that I could actually stand behind that compared to that long-ago flaxseed. This is it.
  • Unbleached Muffin Liners or Nonstick Parchment Muffin Liners: I love both of these and swap which ones I use from time to time. The unbleached ones are compostable and stick just-enough to the muffins while the nonstick ones will literally fall off after cooling (perfect for those who hate liners that stick!).

Freezing Instructions: Store in a freezer-friendly container in the freezer for up to 1 month. Allow to thaw at room temperature for about 30 minutes, or heat in the microwave in 10-second increments until just warm.

  • Prep Time: 25 mins
  • Cook Time: 25 mins
  • Category: Breakfast, Snack
  • Method: Bake
  • Cuisine: American

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