Description
These gluten-free banana muffins are moist, flavorful, and easy to make. They use alternative flours for a delicious treat.
Ingredients
Scale
- 1 ½ cups gluten-free all-purpose flour blend (with xanthan gum)
- ½ cup almond flour
- ½ cup granulated sugar
- ¼ cup packed light brown sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 2 large ripe bananas, mashed
- ½ cup unsalted butter, melted
- ¼ cup milk (dairy or non-dairy)
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup chocolate chips or chopped nuts (optional)
Instructions
- Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well.
- In a large bowl, whisk together the gluten-free all-purpose flour blend, almond flour, granulated sugar, brown sugar, baking soda, salt, cinnamon, and nutmeg.
- In a separate medium bowl, mash the ripe bananas with a fork. Add the melted butter, milk, egg, and vanilla extract. Mix until well combined.
- Pour the wet ingredients into the dry ingredients. Stir just until combined. Do not overmix. If using, gently fold in the chocolate chips or chopped nuts.
- Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
- Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean.
- Let the muffins cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Use very ripe bananas for the best flavor and sweetness.
- Store leftover muffins in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.
- You can easily double this recipe for a larger batch.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 250-300 (estimated)
- Sugar: 15-20g (estimated)
- Sodium: 200-250mg (estimated)
- Fat: 12-15g (estimated)
- Saturated Fat: 7-9g (estimated)
- Unsaturated Fat: 5-6g (estimated)
- Trans Fat: 0g
- Carbohydrates: 30-35g (estimated)
- Fiber: 2-3g (estimated)
- Protein: 4-5g (estimated)
- Cholesterol: 40-50mg (estimated)