Fluffy, Moist Gluten Free Banana Muffins with Oil
Ready for an uber fluffy, bakery-style gluten-free banana muffin ready in 30 minutes? These homemade muffins use oil in the batter, ensuring they are extra moist and tender. Plus, a bonus trick of letting the batter rest for 10 minutes before baking means you can say goodbye to a dense or gummy texture that often plague GF banana muffin recipes.
Servings 11
Ingredients
- 1 ⅔ cups (233 g) gluten free all purpose flour I use and recommend Cup4Cup brand
- ½ cup (100 g) granulated sugar
- ¼ cup (59 g) packed brown sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon cinnamon
- 1 cup mashed ripe bananas about 3 medium, but measuring is recommended
- 1 large egg
- ⅓ cup (73 g) oil use any preferred
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 375 degrees fahrenheit. Lightly grease 11 muffin tin cups or line with muffin papers. Set aside.
- In a large bowl whisk together gluten free flour, sugar, brown sugar, baking powder, baking soda, salt, and cinnamon.1 ⅔ cups gluten free all purpose flour, ½ cup granulated sugar, ¼ cup packed brown sugar, 1 teaspoon baking powder, 1 teaspoon baking soda, ½ teaspoon salt, ½ teaspoon cinnamon
- In a smaller bowl whisk together mashed bananas, egg, oil, and vanilla extract. Pour wet ingredients into dry and stir until just combined. The batter will be very thick. Gently mix in any desired mix-ins, such as chocolate chips, nuts, dried cranberries, or blueberries (see recipe notes).1 cup mashed ripe bananas, 1 large egg, ⅓ cup oil , 1 teaspoon vanilla extract
- Spoon batter evenly into prepared muffin cups, about ¾ full. To do this quickly, cleanly, and evenly I use an ice cream scoop. Let the muffins rest for 10 minutes before baking, giving time for the moisture to saturate the starches, softening the texture and eliminating gumminess.
- Bake for 18-20 minutes, or until toothpick inserted into center of a muffin comes out clean. Cool in muffin tins for 5 minutes then remove to a wire racks to cool completely.
Notes
Suggested Mix-Ins:
- Banana Chocolate Chip Muffins - Add 1 cup semi-sweet chocolate chips or mini chips to the batter. Sprinkle tops with coarse sugar and additional chocolate chips before baking.
- Banana Nut Muffins - Stir in ¾ cup chopped walnuts, pecans, hazelnuts, or macadamia nuts.
- Peanut Butter Banana Muffins - Add ¼ cup creamy peanut butter to the liquid ingredients. Stir in ½ cup chopped peanuts to batter and sprinkle additional nuts on top before baking.
- Banana Coconut Muffins - Use melted coconut oil in place of the canola oil. Add 1/2 cup shredded sweetened or unsweetened coconut to the batter. Sprinkle tops with coarse sugar and additional coconut before baking.
- Banana Blueberry Muffins - Add 1 cup fresh or frozen blueberries to the batter.
- Cranberry Banana Muffins - Stir in ½ cup dried cranberries the muffin batter.
Freezing / Storing
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. If you plan on freezing the muffins longer than 4 weeks, I recommend wrapping each muffin in plastic wrap and storing them in a ziplock freezer bag. Muffins may also be stored at room temperature in an airtight container up to 2 days. Refrigeration is not recommended because it will dry them out.Nutrition
Calories: 193kcal | Carbohydrates: 32g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 14mg | Sodium: 195mg | Potassium: 150mg | Fiber: 3g | Sugar: 17g | Vitamin A: 39IU | Vitamin C: 3mg | Calcium: 33mg | Iron: 1mg
