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Moist Gluten-Free Banana Muffins

These Moist Gluten-Free Banana Muffins are incredibly delicious! Packed with ripe bananas and optional chocolate chips, they're perfect for breakfast or a snack.
Prep Time15 minutes
Cook Time22 minutes
Total Time37 minutes
Servings: 12 servings

Ingredients

For the Muffins:

  • 3-4 large very ripe bananas (mashed, about 1 1/2 cups)
  • 2 large eggs
  • 1/2 cup softened butter (or coconut oil/olive oil)
  • 1/2 cup brown sugar (or white/coconut sugar)
  • 2 tablespoons milk (or Greek yogurt/sour cream)
  • 1 teaspoon vanilla extract
  • 2 cups gluten-free flour (or all-purpose flour)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 to 1 cup chocolate chips (optional, can substitute nuts/dried fruit)

Instructions

Method:

  • Preheat your oven to 350°F (175°C).
  • Line your muffin tin with parchment paper liners or grease it lightly.
  • Mash the very ripe bananas until smooth, about 1 1/2 cups.
  • Add eggs, softened butter, brown sugar, milk, and vanilla to the mashed bananas. Whisk until combined.
  • In a separate bowl, whisk together gluten-free flour, baking powder, baking soda, and salt.
  • Gradually add dry ingredients to wet ingredients, folding until just combined.
  • Fold in chocolate chips or other add-ins.
  • Spoon batter into prepared muffin tin, filling each cup about 2/3 full.
  • Bake for 18-22 minutes, or until a toothpick comes out clean.
  • Cool in the tin for 5 minutes before transferring to a wire rack.

Equipment

  • Muffin Tin
  • Parchment paper liners
  • Mixing bowls
  • Whisk
  • Spatula
  • Measuring cups and spoons

Notes

  • Use very ripe bananas for the best flavor and sweetness.
  • Store leftover muffins in an airtight container for up to three days.
  • Reduce sugar by 1/4 cup for a less sweet muffin.