Gluten Free Banana Muffins

deur Lyndall Kriedemann
An easy recipe for gluten-free banana muffins. These soft and moist gluten-free banana muffins are made with simple ingredients and in only 30 minutes! 

Ingredients 

  • 3 large bananas, ripe, The riper the bananas (black spots), the sweeter the muffins will be. About 1 and 1/2 cups mashed.
  • 1 teaspoon baking soda
  • 1/3 cup butter, melted, For dairy-free use coconut oil. 
  • 1/2 cup granulated sugar, For no refined sugar use pure maple syrup or coconut sugar.
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 large eggs, whisked, 
  • 1 1/2 cups Glutagon gluten-free flour all-purpose flour 
  • 1/2 cup chocolate chips

Instructions 

  • Preheat the oven to 175°C.
  • Line a muffin tin with cupcake liners or spray with cooking spray.
  • In a large mixing bowl, mash the ripe bananas with a fork until completely smooth.
  • Add the baking soda and stir to combine with the mashed bananas. Allow the mixture to sit for 1 to 2 minutes.
  • Stir the melted butter into the mashed bananas.
  • Add in the sugar, salt, ground cinnamon, vanilla extract, and whisked eggs and stir until combined.
  • Add in the gluten-free flour and stir until fully combined.
  • Stir in chocolate chips.
  • Using a greased ice cream scoop or measuring cup, scoop the batter into baking cups lined/cooking sprayed muffin tin.
  • Bake for 15-20 minutes or until a tester inserted into the center comes out clean. Please watch your oven because all ovens are different.
  • Allow the muffins to cool. Enjoy!
  • Store the completely cooled muffins in an airtight container.
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