Gluten Free Banana Muffins
Looking for a gluten free treat? These muffins are moist, fluffy, & super delicious as an easy breakfast, snack or dessert! King Arthur Measure for Measure flour is a fantastic gluten free option that stands up to this recipe.
Add chocolate chips or nuts for a sweet dessert, or bake up a batch of original for a healthier option!
Bake like the professionals! Invest in an ice cream scooper for super easy scooping & equally portioned cupcakes for even baking time.
When filling, one ice cream scoop (or about 2/3 filled) is a good rule of thumb to leave room for the cupcakes as they rise while baking.
Result? Extra fluffy & moist cupcakes! Delicious enough to please your gluten free & gluten eaters alike! Serve them fresh from the oven or let cool to room temperature. These store great in the fridge a few days. Like them hot? Pop them in the microwave for a few seconds to heat through again!
Gluten Free Banana Muffins
Recipe details
Ingredients
- 3 ripe bananas
- 3/4 c vegetable or canola oil
- 2 eggs
- 1 c sugar
- 1 tsp vanilla extract
- 1 1/2 c gluten free flour (I used King Arthur Measure for Measure flour)
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- Mash bananas with a wooden spoon, add oil, eggs, sugar & vanilla.
- Mix in flour, baking powder, soda & cinnamon (if adding, add chocolate chips and/or nuts now!) Going gluten free, no worries about over mixing!
- Stir until well combined.
- With an ice cream scooper or large spoon, spoon batter into cupake pan, lined with cupcake liners.
- Cook about 8 minutes. Rotate halfway and cook about another 8-10 minutes or until a toothpick comes out clean.
- Take a bite and enjoy!
Tips
- Optional add ins: 1 c chocolate chips, 1 c chopped nuts
Comments
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