Gluten-Free Banana Muffins
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!
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 3 large bananas, ripe
- 1 teaspoon baking soda
- 1/3 cup butter, melted (For dairy-free use Smart Balance or 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 pure vanilla extract
- 2 large eggs, whisked (For egg-free use Bob's Red Mill gluten-free egg replacer.)
- 1 1/2 cups gluten-free flour all-purpose flour with xanthan gum
- 1/2 cup gluten-free chocolate chips (For dairy-free use Nestle Allergen Free Semi-Sweet Morsels or Enjoy Life.)
Instructions
- 1
Preheat the oven to 350°F.
- 2
Line a muffin tin with cupcake liners or spray with gluten-free cooking spray.
- 3
In a large mixing bowl, mash the ripe bananas with a fork until completely smooth.
- 4
Add the baking soda and stir to combine with the mashed bananas. Allow the mixture to sit for 1 to 2 minutes.
- 5
Stir the melted butter into the mashed bananas.
- 6
Add in the sugar, salt, ground cinnamon, pure vanilla extract, and whisked eggs and stir until combined.
- 7
Add in the gluten-free flour and stir until fully combined.
- 8
Stir in chocolate chips.
- 9
Using a greased ice cream scoop or measuring cup, scoop the batter into baking cups lined/cooking sprayed muffin tin.
- 10
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.
- 11
Allow the muffins to cool. Enjoy!
- 12
Store the completely cooled muffins in an airtight container.