Gluten Free Banana Muffins
These Gluten Free Banana Muffins are loaded with banana flavor. They’re everything you love about banana bread in mini muffin form! They're so simple to make; only 2 bananas are need and they mix up with just a whisk and spatula! Best part is they’re also eggless, nut free and vegan!
Servings: 12 Mini Muffins or 6 Regular Size Muffins
Calories: 130kcal
Ingredients
- 1 cup multipurpose gluten free flour (I use a gluten free multipurpose flour with xanthan gum already in it)
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 2 medium ripe bananas , mashed
- 2 rounded tablespoons cornstarch mixed with 3 tablespoons of water
- ¼ cup granulated sugar
- ¼ cup light brown sugar
- ¼ cup vegetable oil
- ½ teaspoon pure vanilla extract
- ½ teaspoon ground cinnamon
Instructions
- Preheat the oven to 350 degrees and put paper liners in each cup of your muffin pan. Set aside.
- In a medium bowl, whisk together the 1 cup multipurpose gluten free flour, ½ teaspoon baking powder, ½ teaspoon baking soda and ½ teaspoon kosher salt.
- Peel the 2 ripe bananas onto a small plate. Mash them with the back of a fork. Set aside.
- In a large bowl, using a spoon, mix together the 2 rounded tablespoons cornstarch (26 grams) and 3 tablespoons water until it has a thin watery consistency. It will be tacky and thick at first.
- Once the cornstarch water is mixed, whisk in the ¼ cup granulated sugar, the ¼ cup light brown sugar, the mashed bananas, ¼ cup vegetable oil, ½ teaspoon pure vanilla extract and ½ teaspoon ground cinnamon. Mix until well combined.
- Next, stir in the flour mixture, a third at a time, until just combined. If the batter 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
Regular Muffins: Bake at 350 degrees Fahrenheit for 25 minutes or until muffins are risen and springy. Makes 6 regular muffins.
Vegan: Use a dairy-free gluten free flour and make sure the sugars and vegetable oil you use are vegan.
All Purpose Flour: I cannot test this due to celiac disease, but use 1 cup packed of AP flour (168 grams).
For An Egg: I cannot test this recipe due to egg allergies but use 1 egg instead of the cornstarch water slurry.
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.
Nutrition: The info below is a generated estimate and is not guaranteed to be accurate.
Nutrition
Calories: 130kcal | Carbohydrates: 22g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 162mg | Potassium: 77mg | Fiber: 2g | Sugar: 11g | Vitamin A: 13IU | Vitamin C: 2mg | Calcium: 22mg | Iron: 1mg