These Gluten Free Banana Muffins are mini banana muffins that are loaded with banana flavor. They're everything you love about banana bread in muffin form! Best part is, they're also eggless, nut free and easily dairy free (vegan)!
Prep Time15 minutesmins
Cook Time20 minutesmins
Resting Time5 minutesmins
Total Time40 minutesmins
Course: Breakfast
Cuisine: American
Servings: 12Mini Muffins or 6 Regular Size Muffins
Preheat the oven to 350 degrees and put paper liners in each cup of your muffin pan. Set aside.
In a medium bowl combine the gluten free flour, baking powder, baking soda and salt.
In a large bowl, using a spoon, mix together the cornstarch and water until it has a thin watery consistency. It will be tacky and thick at first.
Once the cornstarch water is mixed, add the sugars and whisk to combine. Whisk in the mashed bananas, oil, vanilla and cinnamon. Mix until well combined.
Next, stir in the flour mixture, a third at a time, until just combined. If it gets too thick for a whisk, switch to a spatula.
For the mini muffins, use a small cookie scoop and for the regular muffins, use an ice cream scoop to scoop the batter into each muffin cup in the tin.
Fill the cups almost to the top or each. Then smooth the tops of the batter with a small knife.
Pop in the center rack of the oven and bake. For mini muffins, bake for 20 minutes until the tops are golden, risen and springy when carefully poked. For the regular muffins, bake those for 25 minutes until the tops are golden, risen and springy when carefully poked.
Remove from the oven and let sit in the pan for an additional 5 minutes.
After 5 minutes, take the muffins out and let them cool completely on a wire cooling rack.
Video
Notes
Storing- Once the gluten free banana muffins have cooled, store in an airtight container or individually wrap the each muffin in aluminum foil. Try to create a teepee with the top of the foil so it isn't touching the top of the muffin as much. If wrapped in foil, store them in a zip top bag on the counter at room temperature for up to one day. If not eating them all in one day, I recommend freezing.If desired, warm each muffin in the microwave for 5-10 seconds prior to eating.Freezing- Once the muffins have cooled, wrap them each in aluminum foil. Pop them in a zip top bag and freeze for up to 30 days. If you want them warmer and softer, heat each muffin for 5-10 seconds in the microwave after taking them out of the foil.For Vegan- Use a gluten free flour that's free from dairy.For Regular Size Muffins- Bake at 350 degrees for 25 minutes. This recipes makes 6 regular size muffins.For An Egg- I cannot test this recipe due to egg allergies but these are the changes I would make: Use 1 egg instead of the cornstarch water.For AP Flour- I cannot test this recipe due to celiac disease but these are the changes I would use 1 cup of packed AP flour (168 grams).