Moist Gluten-Free Banana Muffins
These Moist Gluten-Free Banana Muffins are a delightful treat! Bursting with flavor, they're easy to make and perfect for any time of day.
Equipment
- Mixing bowls
- Measuring cups and spoons
- Whisk or electric mixer
- Muffin Tin
- Cooling rack
Ingredients
- 3-4 pieces very ripe bananas (about 1 1/2 cups mashed)
- 2 pieces 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 all-purpose flour)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 to 1 cup chocolate chips (or your favorite add-in)
Instructions
- Preheat your oven to 350°F (175°C).
- Line a muffin tin with paper liners or lightly grease it.
- Mash the very ripe bananas in a large mixing bowl until smooth.
- Add the softened butter, brown sugar, eggs, milk, and vanilla extract to the mashed bananas and mix well.
- In a separate bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet banana mixture, stirring just until combined.
- Gently fold in the chocolate chips or your choice of add-ins.
- Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.
- Bake for 18-22 minutes, or until a toothpick inserted comes out clean.
- Let the muffins cool in the pan for about 5 minutes, then transfer to a cooling rack.
Notes
- Use very ripe bananas for the best sweetness and moisture.
- Be careful not to overmix the batter to avoid dense muffins.
- Store in an airtight container at room temperature for up to 3 days.