Gluten-Free Banana Muffins
Delicious and moist gluten-free banana muffins made with ripe bananas and a blend of gluten-free flours. Perfect for a quick breakfast or snack.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 muffins
Ingredients
3 ripe bananas, mashed
2 large eggs
1/3 cup vegetable oil
1/2 cup granulated sugar
1/4 cup brown sugar, packed
1 teaspoon pure vanilla extract
1 1/2 cups gluten-free all-purpose flour blend (with xanthan gum)
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
Instructions
Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease the cups.
In a large mixing bowl, combine the mashed bananas, eggs, vegetable oil, granulated sugar, brown sugar, and vanilla extract. Mix until smooth and well combined.
In a separate bowl, whisk together the gluten-free all-purpose flour blend, baking powder, baking soda, salt, and ground cinnamon.
Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Do not overmix.
Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 18 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and allow them to cool in the tin for 5 minutes.
Transfer the muffins to a wire rack to cool completely before serving.