Gluten-Free Banana Muffins

04.01.2014

So, I wasn’t intending on sharing the recipe, but these are far too good not too. It was just one of those random things where I was craving banana bread, and if you know me I usually always give into my cravings, so I went ahead and made these. Seeing as I’ve never posted a gluten-free version I decided I better share.

Gluten-Free Banana Muffins | Cooking Classy

Just a fyi, I’m not going gluten-free, in case you non-gluten-free eaters were wondering. I’m on a temporary gluten-free diet for medical reasons (temporary because I can tell the diet isn’t helping me feel any better), hence why this is like my sixth gluten-free recipe within a few weeks. I’m only on the diet for about another week though, but it has been a real eye opener to everyone out there dealing with Celiac Disease. I really feel for you guys! To be gluten-free by choice is one thing, but to have to do it because of medical reasons is another and I’m sure it’s not easy. It is good though, that it’s becoming far easier to access gluten-free foods and recipes.

These muffins do gluten-free eating proud. They are so soft and moist, and they are brimming with sweet banana flavor. I think next time I may try adding in mini chocolate chips or fresh blueberries, just to take them over the top. They are perfect as they are, but I have a hard time resisting an extra mix in. You could also add nuts if you’d like. Enjoy!

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Gluten-Free Banana Muffins | Cooking Classy

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Gluten-Free Banana Muffins

5 from 15 votes

Yield: 12 muffins

Prep Time: 15 minutes
Cook Time: 18 minutes

Ingredients

  • 1 3/4 cup gluten-free flour blend , from notes listed below
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp xanthan gum
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 1/2 cup unsalted butter , softened
  • 1/2 cup packed light-brown sugar
  • 1/4 cup + 2 Tbsp granulated sugar
  • 2 large eggs
  • 1 1/2 cups mashed overripe bananas (from about 3)

Instructions

  1. Preheat oven to 400 degrees. In a mixing bowl, whisk together gluten-free flour blend, baking powder, baking soda, xanthan gum, salt, and cinnamon for 20 seconds, set aside.
  2. In a seperate large mixing bowl, using an electric hand mixer set on medium speed (or in the bowl of a stand mixer fitted with paddle attachment), whip together butter, brown sugar and granulated sugar until creamy and fluffy. Mix in eggs on a time, mixing until combined after each addition. Working in three separate batches, beginning and ending with flour mixture, add 1/3 of the flour mixture alternating with 1/2 of the mashed bananas and mixing until well blended after each addition. Divide batter among 12 paper lined muffin cups, filling each to the top (about 1/3 cup in each), then bake in preheated oven 17 - 20 minutes, until toothpick inserted into center comes out clean (or with a few moist crumbs. If you feel they are browning too much near the end you can tent the tops with a sheet of foil). Cool in muffin tin several minutes, then transfer to a wire rack to cool completely. Store in an airtight container.
  3. Recipe Source: adapted loosely from King Arthur Flour

Recipe Notes

For the gluten-free flour blend:
1 1/2 cups white rice flour*
1/2 cup potato starch
1/4 cup tapioca flour
3/4 tsp xanthan gum

*All measurements are to be scooped from package and leveled.
Add all ingredients to a mixing bowl and whisk for 30 seconds. Measure what is needed for recipe.

Gluten-Free Banana Muffins | Cooking Classy

96 comments

  • Lisa: AMAZING!!!!!!!!!!! I used a slightly different GF flour mix but everything else was the same. Turned out awesome! Bookmarked for later reference! November 18, 2018 at 1:01pm Reply

  • Elaine: Best muffin I’ve ever made, gluten free or non! I did sub cornstarch for xanthan gum, so added 3/4 t to GF flour plus 1/2 t called for in recipe. I also added 1 t vanilla. It made 24 mini muffins and 5 regular size. I just took minis out a few mins earlier. Thank you! August 29, 2018 at 3:34pm Reply

    • Jaclyn: So glad they were enjoyed! Thanks for commenting Elaine! September 6, 2018 at 11:01am Reply

  • Lori: Worked beautifully!! Used extra 1/2 cup banana in place of eggs to make vegan and added 1/4 cup almond butter. Replaced butter with 1/3 cup coconut oil. Fluffy, lightly sweet, and perfect rise. Will make again! August 28, 2018 at 8:35pm Reply

  • Mel: It is so hard to find gluten free recipes that actually taste good, but these are amazing! I highly recommend making them according to the recipe. July 9, 2018 at 11:16pm Reply

    • Jaclyn: Thanks for your feedback and the 5 star review Mel! So glad you liked them! July 10, 2018 at 11:01am Reply

  • Naomi: I try the recipe and they where amazing, that was the best GF muffin I tasted. Thanks so much for sharing your recipe! July 4, 2018 at 7:41am Reply

    • Jaclyn: So glad you liked them! Thanks for commenting! July 6, 2018 at 1:46pm Reply

  • Kristin: These are fantastic! Thanks for the recipe. I use coconut oil instead of butter & Sucanat (evaporated cane juice) in place of the sugars. 400 degrees is a perfect temp for airiness of the muffin, but I do have to tent at the end. Delicious! Thanks again! May 16, 2018 at 11:06am Reply

    • Jaclyn: Thanks for the feedback Kristin! May 17, 2018 at 11:06am Reply

  • Elisabeth: These were so good! April 4, 2018 at 7:06am Reply

    • Jaclyn: So glad you loved them! April 4, 2018 at 9:51am Reply

  • Brandy: Absolutely the best ever banana muffins. I doubled the recipe and made larger muffins. They’re so moist and soft and yummy. My daughter and my mother in law are both allergic to gluten. You could not tell they were gluten free. Will be making these every week with our ripe bananas. I did sub my granulated sugar for Splenda. Still turned out delicious. March 11, 2018 at 5:33pm Reply

    • Jaclyn: So glad they were enjoyed! March 12, 2018 at 10:33am Reply

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