Imagine biting into a moist, fluffy muffin that's not only gluten-free but bursting with banana goodness - without a trace of almond flour! These incredible banana muffins are about to become your new breakfast obsession, proving that dietary restrictions never mean compromising on flavor. Whether you're gluten-sensitive, health-conscious, or simply looking for a delectable treat, this recipe will transform your baking game and leave everyone asking for seconds!
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 3 ripe bananas
- 1 ½ cups gluten-free all-purpose flour
- ½ cup sugar
- 1/3 cup melted coconut oil
- 2 eggs
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). This ensures that the muffins bake evenly.
- Line a 12-cup muffin tin with paper liners or grease it lightly with coconut oil to prevent sticking.
- In a large mixing bowl, mash the 3 ripe bananas with a fork or potato masher until smooth. Ensure there are no large lumps for a uniform texture.
- Add the ½ cup of sugar to the mashed bananas and mix well until combined. The sugar will help sweeten the muffins and add moisture.
- In a separate bowl, whisk together the 2 eggs and the 1/3 cup of melted coconut oil until well blended. Make sure the coconut oil is not too hot to avoid cooking the eggs.
- Pour the egg and coconut oil mixture into the banana and sugar mixture. Add 1 teaspoon of vanilla extract and stir until everything is well combined.
- In another bowl, combine the 1 ½ cups of gluten-free all-purpose flour, 1 teaspoon of baking soda, and ½ teaspoon of salt. Mix these dry ingredients thoroughly.
- Gradually add the dry ingredients to the wet banana mixture, stirring gently until just combined. Be careful not to overmix; a few lumps are okay.
- Using a spoon or ice cream scoop, evenly distribute the muffin batter into the prepared muffin tin, filling each cup about 2/3 full.
- Place the muffin tin 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 tin for about 5 minutes. Then transfer them to a wire rack to cool completely.
- Enjoy your gluten-free banana muffins warm or at room temperature. They can be stored in an airtight container for a few days or frozen for longer storage.
Tips
- Choose Very Ripe Bananas: The riper the bananas, the sweeter and more flavorful your muffins will be. Look for bananas with deep brown or black spots.
- Don't Overmix the Batter: Stir just until ingredients are combined. Overmixing can lead to tough, dense muffins.
- Use Room Temperature Ingredients: Eggs and coconut oil at room temperature blend more smoothly and create a better texture.
- Check for Doneness Carefully: Gluten-free baked goods can dry out quickly, so use the toothpick test and remove from oven as soon as it comes out clean.
- Cool Completely Before Storing: This helps prevent moisture buildup and maintains the muffins' perfect texture.
- Customize Your Muffins: Consider adding chocolate chips, nuts, or a sprinkle of cinnamon for extra flavor variations!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 4g
Fat: 12g
Saturated Fat: 9g
Cholesterol: 35mg
