These moist gluten-free banana muffins are delicious, fluffy, and perfectly sweet and best of all, HEALTHY! If you’ve been on the hunt for a breakfast or snack option for a grab and go kind of day, these are it. The best part is that the banana muffins are easily customizable and gluten-free!
Breakfast can be tough if you don’t always wake up super early to cook. I’ve been there too, and that’s why I love making this scrumptious gluten-free banana muffin recipe. You can bake them ahead of time, so on those crazy busy mornings when you don’t have time to cook, you can munch on them instead.
Another option is serving banana muffins if you are planning on hosting a baby shower, bridal shower, Mother’s Day brunch, or any other event. You can make up multiple batches and even adjust the add-ins to give them different flavors. The only problem is that everyone will gobble up every last crumb!
TO MAKE MOIST GLUTEN-FREE BANANA MUFFINS YOU WILL NEED:
- Bananas: You need the bananas to be extremely ripe to get the best flavor and most sweetness from them. Plus, the reason they are super moist is due to the bananas too.
- Eggs: All you need is a couple of eggs, and they will bind all the ingredients together just right.
- Butter: When possible, use unsalted butter that has been softened. If you can, set it out for a couple of hours before you start baking. You can also use coconut or olive oil if you would rather.
- Brown sugar: These gluten-free muffins have the right amount of sweetness with adding brown sugar. You can easily swap the brown sugar for white sugar or coconut sugar if you’d rather.
- Milk: Any kind of milk that you have would work fine, or if you want Greek yogurt and sour cream would also be a fantastic fit.
- Vanilla extract: I rarely bake anything without the help of some delicious vanilla extract. It adds enough flavor to take it to the next level.
- Gluten-free flour: Use your favorite gluten-free flour mix. Or if you don’t want these to be gluten-free, that’s no problem! Just use regular all-purpose flour instead.
- Baking powder and soda: The combination will give the muffins a great rise and keep them fluffy and amazing.
- Salt: Just a little bit of salt, and that’s all you need.
- Chocolate chips: Chocolate and bananas go so incredible together. You can also add in any other flavors you like too.
HOW TO MAKE GLUTEN-FREE BANANA MUFFINS
You are just 4 steps away from making your own batch of these delectable homemade banana muffins. Let’s get started!
Prepare a muffin tin with liners or use a silicone muffin pan instead. Mix together the mashed bananas, sugar, eggs, butter, milk, and vanilla in a large bowl. Use a whisk to combine well.
Next, add in the flour, baking powder, baking soda, salt, chocolate chips, and any other ingredients you are adding in.
Evenly divide the muffin batter into 12
muffin cups and bake until they are golden brown and a toothpick comes out clean.
HOW DO YOU MAKE UNIFORM SIZED MUFFINS?
An easy way to make sure the muffins are the same size is to use a measuring cup or a cookie scoop. Just put the same amount in each tin, and they will be gorgeous!
HOW TO STORE AND REHEAT MUFFINS
These muffins are great for making ahead of time and freeze well too! They make a delicious grab and go breakfast or snack and will last up to 4 days at room temperature and up to 2 months in the freezer!
- To Store. Allow the muffins cool completely, then place them in a storage container or freezer-safe zipper bag (these re-usable freezer bags work great!). Be sure to Line the bottom of the container or bag with paper towels and in between layers of muffins to absorb any excess moisture. Store at room temperature for up to 4 days.
- To Freeze. Wrap the muffins individually in plastic wrap, foil or place in a single layer in a freezer-safe zipper bag. Be sure to remove as much of the excess air as possible o to prevent freezer burn. Additionally, don’t forget to write the date on them so you never forget when you put them in the freezer! Freeze up to 2 months.
- To Reheat. Allow them to thaw at room temperature or microwave for 30 seconds or until the muffins are warm to the touch and no longer frozen.
The BEST Moist Gluten-Free Banana Muffins
- 3-4 very ripe bananas, (1 1/2 cups)
- 2 eggs
- 1/2 cup softened butter, (can substitute coconut or olive oil)
- 1/2 cup brown sugar, (can use white or coconut sugar)
- 2 tablespoons milk, (can substitute Greek yogurt or sour cream)
- 1 teaspoon vanilla extract
- 2 cups gluten-free flour, (can substitute ap flour)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 – 1 cup chocolate chips, (or favorite add-in)
- Preheat oven to 350 degrees F (175 degrees C). Grease or line 12 standard size muffins cups with paper liners. A silicone muffin pan also works great.
- In a large bowl, mash the bananas. Add the eggs, sugar, butter, milk, and vanilla extract. Whisk to combine.
- Stir in the flour, baking powder, baking soda, salt, and chocolate chips.
- Divide batter into prepared muffin cups and bake 20-22 minutes or until cooked through.
Nutrition information is automatically calculated, so should only be used as an approximation.