Gluten Free Banana Muffins
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.
Servings: 12 muffins
Ingredients
Wet Ingredients
- 3 medium, very ripe bananas mashed (about 1 cup + 2 tablespoons)
- ¼ cup melted coconut oil
- ¼ 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 ¾ cups + 2 tablespoons gluten free oat flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Add-ins
- ¾ cup walnuts chopped or nut-free add-ins (seeds, chocolate chips, chopped dried fruit)
Instructions
- Preheat the oven to 350°F. Line a 12-cup muffin pan with muffin liners. Set aside.
- 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.
- 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.
- 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.
- 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.
- 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
Notes
Storing Instructions: Store in an airtight container for up to 3-4 days. Best on the first 2 days.
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.