The Ultimate Gluten-Free Banana Muffin Recipe

During the pandemic, banana bread and banana muffins enjoyed a surge in popularity. Probably because they are both comforting and delicious AND generally somewhat easy to make. They are the perfect recipe to tackle regardless of your baking experience. Plus, they use up all those soft, overly ripe bananas that might have accumulated. Banana muffin recipes can get a little complicated when made gluten-free and that is what inspired me to create this very simple ultimate gluten-free banana muffin recipe. In fact, you don’t even need a stand or hand mixer. Two bowls, a whisk, and a muffin tin are all the tools you need to prep this recipe. Let’s get to baking.

The Ultimate Gluten-Free Banana Muffin Recipe

Ingredients:

• 4 ripe average bananas mashed
• 2 eggs
• 1/2 cup (125 mL) vegetable oil
• 2 tsp (10ml) vanilla
• 1/2cup (125 mL) granulated (white) sugar
• 1/2 cup (125 mL) brown sugar
• 1 1/2 cups (375 mL) Bob’s Red Mill 1 for 1 gluten-free flour
• 1 for 1 gluten-free flour
• 1 tsp(5 mL) baking soda
• 1 tsp (5ml) baking powder
• 1/2 tsp (2.5ml) salt
• 1 cup (250 ml) gluten-free semi- sweet, dark, or milk chocolate chips (optional)
• 1 tsp Bob’s Red Mill 1 for 1 gluten-free flour
• Cooking spray

Tip: Feel free to swap out the chocolate chips with blueberries or nuts if you prefer.

Instructions:

• Preheat oven to 350°F (180°C).
• Spray a muffin tin with cooking spray
• Line 12 muffin cups with paper liners; set aside.
• In large bowl, mash bananas into a smooth pulp, as smooth as you can.
• To the bananas, whisk in eggs, oil, and vanilla until well blended.
• Whisk in both sugars until combined.
• In a separate bowl mix together flour, baking soda, baking powder, and salt. You can either whisk or sift the dry mixture to aerate it.
• Mix in the dry mixture to the wet, until combined.

• In the, now empty, dry mixture bowl stir chocolate chips with 1 tsp flour to coat them evenly.

Tip: Coating chocolate chips prevents them from sinking to the bottom while baking.

• Fold chocolate chips into the banana muffin batter.

• Spoon about 1/3c of the batter into prepared muffin cups.

• Bake until a toothpick inserted into the centre (trying to avoid chocolate chips) comes out clean, about 25 to 35 minutes, based on your oven temperature.
• Let cool in pan on wire rack for 10 minutes before turning out muffins

Tip: Fill any empty muffin tin cups halfway with water to prevent the pan from burning in the hot oven.

• Makes about 14 muffins.
• You can store over-ripe bananas in your freezer until you are ready to make muffins. Just peel them, slice them into thickish pieces and place them in a freezer-safe bag. I recommend writing the number of bananas contained in each bag as well. You can then add it your freezer inventory list to help keep you organized- more on that here.

Personally, I prefer a banana muffin to banana bread because they don’t dry out the same. Plus, they are the perfect portable snack to enjoy at home or on-the-go. Store them in an air-tight container and keep them either in the fridge or you can also freeze them (although freezing can change the texture).

If you want to try your hand at baking other desserts you may want to try our gluten-free chocolate caramel cookie bar or gluten-free coconut macaroons. Have your tried our ultimate gluten-free banana muffin recipe? How did it come? Leave us a comment below and let us know.

Enjoy, with a cup of coffee or tea!