gluten-free banana muffins

Gluten-free banana muffins are made with just a few basic ingredients. Perfect for anyone on a gluten-free diet, these muffins are moist, flavorful, and ready in under 30 minutes. Ideal for breakfast, snacks, or dessert, they're a versatile treat for overripe bananas. There’s no mixer needed, and they’re easily customizable with nuts or chocolate chips!

Let's make gluten-free banana muffins together! Gather your ingredients.

Add the gluten-free flour, cinnamon, baking powder, baking soda and salt to a mixing bowl.

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Whisk to combine. Set aside.

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In a separate mixing bowl, add the ripe bananas.

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Use a fork to mash the bananas until they are relatively smooth. It’s okay to have some chunks.

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Add the brown sugar, sour cream, egg, oil and vanilla extract to the mashed bananas.

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Mix the banana mixture until combined. You will still have some banana chunks in the mixture.

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Add the wet ingredients to the dry ingredients.

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Use a spatula to mix together the muffin batter, combining until no streaks of flour remain.

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Use a portion scooper to evenly portion out the muffin batter.

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Fill the muffin cups almost to the top.

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Bake the muffins until a toothpick inserted into the muffin comes out clean and when you press the top of the muffin it springs back.

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Let the muffins cool on a wire cooling rack before serving. Enjoy!

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gluten-free banana muffins

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Let's make gluten-free banana muffins together! Gather your ingredients.

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Add the gluten-free flour, cinnamon, baking powder, baking soda and salt to a mixing bowl.

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Whisk to combine. Set aside.

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In a separate mixing bowl, add the ripe bananas.

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Use a fork to mash the bananas until they are relatively smooth. It’s okay to have some chunks.

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Add the brown sugar, sour cream, egg, oil and vanilla extract to the mashed bananas.

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Mix the banana mixture until combined. You will still have some banana chunks in the mixture.

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Add the wet ingredients to the dry ingredients.

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Use a spatula to mix together the muffin batter, combining until no streaks of flour remain.

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Use a portion scooper to evenly portion out the muffin batter.

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Fill the muffin cups almost to the top.

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Bake the muffins until a toothpick inserted into the muffin comes out clean and when you press the top of the muffin it springs back.

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Let the muffins cool on a wire cooling rack before serving. Enjoy!

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Grab the full recipe at the link below!

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