Moist Gluten-Free Banana Muffins
Easy, moist gluten-free banana muffins made with ripe bananas and optional chocolate chips. Suitable for substitutions like coconut oil, yogurt, or all-purpose flour if needed.
Equipment
- Equipment
- Silicone Muffin Pan
- Mixing bowls
Ingredients
Ingredients
- 3-4 very ripe bananas (1 1/2 cups)
- 2 eggs
- 1/2 cupsoftened butter (can substitute coconut or olive oil)
- 1/2 cupbrown sugar (can use white or coconut sugar)
- 2 tablespoonsmilk (can substitute Greek yogurt or sour cream)
- 1 teaspoonvanilla extract
- 2 cupsgluten-free flour (can substitute ap flour)
- 1 teaspoonbaking powder
- 1 teaspoonbaking soda
- 1/4 teaspoonsalt
- 1/2 – 1 cupchocolate chips (or favorite add-in)
Instructions
Instructions
- Preheat the oven to 350°F (175°C). Grease a 12-cup standard muffin pan or line with paper liners (a silicone pan works fine).
- In a large bowl, mash 3–4 very ripe bananas (about 1 1/2 cups) until mostly smooth.
- Add 2 eggs, 1/2 cup softened butter, 1/2 cup brown sugar, 2 tablespoons milk, and 1 teaspoon vanilla extract to the mashed bananas. Whisk or beat until the mixture is evenly combined.
- In a separate bowl, whisk together 2 cups gluten-free flour, 1 teaspoon baking powder, 1 teaspoon baking soda, and 1/4 teaspoon salt.
- Add the dry ingredients to the wet ingredients and stir until just combined. Fold in 1/2 to 1 cup chocolate chips (or your preferred add-in).
- Divide the batter evenly among the 12 prepared muffin cups, filling each about three-quarters full.
- Bake for 20–22 minutes, or until a toothpick inserted in the center of a muffin comes out clean or with a few moist crumbs.
- Let the muffins cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely.
Notes
Makes 12 muffins.
Bake 20–22 minutes; test with a toothpick.
Bake 20–22 minutes; test with a toothpick.