Banana Muffins

Gluten Free

My version of the FLUFFIEST gluten-free banana muffins is ready in 30 minutes! The addition of oil in the muffin batter ensures the muffins are extra moist and tender. Serve the muffins warm with a generous spread of butter and enjoy!"

– Mamagourmand


Gluten Free Flour Sugar | Cinnamon Packed Brown Sugar Baking Powder Baking Soda Ripe Bananas Egg | Oil Vanilla Extract

In a large bowl, add all of the dry ingredients and whisk together.

Let's Make It!

In a separate large bowl, mix together the ripe bananas and the wet ingredients.

Stir the wet ingredients into the dry until no flour pockets remain.

Evenly spoon the batter into prepped muffin tins until they're about 3/4 full.

Bake in the oven at 375 degrees for 18-20 minutes. Cool briefly and enjoy!

How Should I Freeze Leftovers?

Make sure the muffins have completely cooled before freezing. If the muffins are warm they will create condensation and ice crystals will form. This leaves baked goods soggy and alters the texture upon thawing.

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