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Gluten Free Banana Muffins

The easiest, most light and fluffy banana muffins made with gluten free flour, and perfect every time.
Prep Time5 minutes
Cook Time20 minutes
Servings: 12 muffins
Calories: 146kcal

Ingredients

  • 3 medium to large ripe bananas
  • 1 tsp baking soda
  • 5 tbsp butter melted
  • 1/2 cup sugar, coconut sugar, or maple syrup
  • 1 tsp cinnamon
  • 1/4 tsp salt
  • 2 tsp vanilla extract
  • 2 eggs
  • 1 1/2 cups gluten free flour I like Bob's Red Mill or one with xanthan gum

Instructions

  • Preheat the oven to 350ºF. Line a 12-well muffin tin with paper liners or grease well.
  • In a mixing bowl, mash the bananas well then stir in the baking soda. Add the melted butter and mix.
  • Stir in the sugar, cinnamon, salt, and vanilla until nice and smooth.
  • Add the eggs and stir in completely, then stir in the flour until mixed well.
  • Scoop the batter into the lined muffin tin (I use a small cookie dough scoop and do 2 scoops per well).
  • Transfer to the oven and bake for 20 to 25 minutes, or until the tops are springy and a toothpick inserted to the center comes out clean.
  • Allow to cool slightly, and enjoy! We store in a lightly covered container on the counter for the first couple of days, and then transfer to the fridge if there are any left by then!