Craving a delightful treat that’s both scrumptious and gluten-free? Look no further! These Banana Muffins are not only incredibly easy to whip up, but they also boast a moist, fluffy texture that will have everyone asking for seconds. With just a handful of simple ingredients and a mere 35 minutes of your time, you can create a batch of muffins that are perfect for breakfast, snacks, or even dessert. Trust us, once you take your first bite, you won’t believe they’re gluten-free! Ready to impress your taste buds? Let’s dive into the recipe!
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: Gluten Free
Serves: 12 Muffins
Ingredients
- 1 1/2 cups gluten-free all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup sugar
- 1/4 cup vegetable oil
- 2 large ripe bananas, mashed
- 2 large eggs
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin pan with paper liners or lightly grease it with cooking spray to prevent sticking.
- In a large mixing bowl, combine 1 1/2 cups of gluten-free all-purpose flour, 1 teaspoon of baking soda, and 1/2 teaspoon of salt. Whisk these dry ingredients together until they are well mixed and there are no lumps.
- In a separate bowl, mash the 2 large ripe bananas using a fork or a potato masher until smooth. You want to have about 1 cup of mashed banana.
- Add the mashed bananas to the bowl with the dry ingredients. Then, add 1/2 cup of sugar, 1/4 cup of vegetable oil, 2 large eggs, and 1 teaspoon of vanilla extract to the mixture.
- Using a spatula or wooden spoon, gently mix all the ingredients together until just combined. Be careful not to overmix; it’s okay if there are a few lumps.
- Evenly distribute the batter into the prepared muffin pan, filling each cup about 2/3 full to allow room for rising.
- Place the muffin pan in the preheated oven and bake for 20 to 25 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
- Once baked, remove the muffins from the oven and let them cool in the pan for about 5 minutes. Then, transfer them to a wire rack to cool completely.
- Enjoy your delicious gluten-free banana muffins warm or at room temperature. They can be stored in an airtight container for up to 3 days or frozen for longer storage.
Tips
- Use Ripe Bananas: The riper the bananas, the sweeter and more flavorful your muffins will be. Look for bananas with plenty of brown spots for the best results!
- Don’t Overmix: When combining your wet and dry ingredients, mix just until combined. Overmixing can lead to dense muffins, so be gentle!
- Check for Doneness: Ovens can vary, so start checking your muffins around the 20-minute mark. Insert a toothpick into the center; if it comes out clean, they’re ready!
- Experiment with Add-ins: Feel free to customize your muffins by adding chocolate chips, nuts, or dried fruit to the batter for an extra flavor boost.
- Storage Tips: Keep your muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them and simply reheat as needed for a quick treat!
Nutrition Facts
Calories: 220kcal
Carbohydrates: 30g
Protein: 3g
Fat: 10g
Saturated Fat: g
Cholesterol: 35mg
