Gluten Free Banana Muffins
The easiest, most light and fluffy banana muffins made with gluten free flour, and perfect every time.
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!
Nutrition
Calories: 146kcal | Carbohydrates: 25g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 13mg | Sodium: 191mg | Potassium: 125mg | Fiber: 3g | Sugar: 9g | Vitamin A: 168IU | Vitamin C: 3mg | Calcium: 15mg | Iron: 1mg