Gluten-Free Classic Banana Muffins

These Gluten-Free Classic Banana Muffins are the perfect solution for a wholesome, bakery-style treat everyone can enjoy! Packed with the natural sweetness of ripe bananas and a hint of warm cinnamon, these muffins are moist, fluffy, and irresistibly flavorful. Made with gluten-free all-purpose flour, they're an excellent choice for those with dietary restrictions, yet they taste so good you’d never guess they were gluten-free. With just 15 minutes of prep time, these muffins come together effortlessly, making them an ideal option for breakfast, snacks, or even dessert. Whether served warm from the oven or enjoyed later with a cup of coffee, these gluten-free banana muffins are sure to become a household favorite.

Nutriscore Rating: 58/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 12

Ingredients

• 1.5 cups Gluten-free all-purpose flour
• 1 teaspoon Baking powder
• 0.5 teaspoon Baking soda
• 0.25 teaspoon Salt
• 0.5 teaspoon Ground cinnamon
• 3 large Mashed ripe bananas
• 0.5 cup Granulated sugar
• 0.25 cup Brown sugar
• 0.25 cup Unsalted butter, melted
• 1 teaspoon Vanilla extract
• 2 large Eggs
• 0.25 cup Milk (regular or dairy-free alternative)

Directions

Step 1

Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly grease the cups.

Step 2

In a large mixing bowl, whisk together the gluten-free all-purpose flour, baking powder, baking soda, salt, and ground cinnamon until well combined. Set aside.

Step 3

In another bowl, mash the ripe bananas using a fork or a potato masher. Be sure they are well-mashed with minimal lumps.

Step 4

To the mashed bananas, add the granulated sugar, brown sugar, melted unsalted butter, and vanilla extract. Stir until thoroughly mixed.

Step 5

Add the eggs, one at a time, to the banana mixture, beating well after each addition. Ensure the mixture is smooth.

Step 6

Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid over-mixing to prevent dense muffins.

Step 7

Finally, stir in the milk until the batter is completely smooth and no dry streaks remain.

Step 8

Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.

Step 9

Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Step 10

Remove the muffins from the oven and allow them to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Step 11

Serve warm or at room temperature. Enjoy your delicious gluten-free banana muffins!

Nutrition Facts

Serving size	(999.3g)

Amount per serving	% Daily Value*
Calories	2192.5

Total Fat 61.4g	0%
Saturated Fat 34.6g	0%
Polyunsaturated Fat g
Cholesterol 504.2mg	0%
Sodium 1857.2mg	0%
Total Carbohydrate 404.3g	0%
Dietary Fiber 16.8g	0%
Total Sugars 194.6g
Protein 24.4g	0%

Vitamin D 112IU	0%
Calcium 229.3mg	0%
Iron 4.4mg	0%
Potassium 1914.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 24.4%

Protein: 4.3%

Carbs: 71.3%