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.

Whisk to combine. Set aside.

In a separate mixing bowl, add the ripe bananas.

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

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

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

Add the wet ingredients to the dry ingredients.

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

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

Fill the muffin cups almost to the top.

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.

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

Grab the full recipe at the link below!