Print

Amazing Gluten-Free Banana Muffins: 3 Secrets

Gluten-free banana muffins
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Enjoy these delicious gluten-free banana muffins, perfect for a healthy breakfast or snack. Made with almond and rice flour, they are moist and flavorful.

Ingredients

Scale
  • 2 cups almond flour
  • 1/2 cup rice flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 3 ripe bananas, mashed
  • 1/2 cup melted coconut oil
  • 1/2 cup maple syrup
  • 2 large eggs
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it well.
  2. In a large bowl, whisk together almond flour, rice flour, baking soda, cinnamon, nutmeg, and salt.
  3. In a separate bowl, mash the ripe bananas until smooth.
  4. Add the melted coconut oil, maple syrup, eggs, and vanilla extract to the mashed bananas. Whisk until well combined.
  5. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
  6. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
  7. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  8. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • Ensure your bananas are very ripe for the best flavor and sweetness.
  • You can add chocolate chips or chopped nuts to the batter for extra flavor and texture.
  • Store cooled muffins in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.

Nutrition

Find it online: https://savorandpin.com/gluten-free-banana-muffins/