Irresistible Gluten Free Banana Muffins: Easy One Bowl Recipe
Warm, fresh from the oven and perfectly sweetened gluten free banana muffins will satisfy that craving for banana bread but in less than half the time!
Servings: 12 muffins
Calories: 264kcal
Ingredients
- 3 bananas mashed
- 66 grams brown sugar about ⅔ cup
- ½ cup vegetable oil
- 2 large eggs
- 260 grams gluten free flour mix about 2 cups
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup chopped walnuts
Instructions
- In a large bowl, add bananas and mash with a fork. Some small chunks of banana are ok.
- Add in the brown sugar, oil and eggs. Mix well with a large spoon.
- To the banana mixture, add the flour, baking powder, baking soda and salt. Stir for 30 seconds, until combined.
- Set the batter aside to rest for 30 minutes.
- Gently stir in the nuts.
- Preheat oven to 350 F. Grease a 12 cup muffin tin and set aside.
- Fill each muffin cup ⅔ full with batter.
- Bake for 20 – 22 minutes or until a toothpick tests done.
- Remove from the oven and cool on a wire rack. Muffins may be served warm.
Notes
- Make sure to weigh the flour for the most accurate measurement.
- Make sure to let the batter rest for 30 minutes.
- Use a large bowl for mixing ingredients.
- This gluten free flour mix works best, others tend to make the muffins more dense.
- An egg substitute may be used for the eggs - use a chia or flax egg.
- Check muffins at 20 minutes. A toothpick inserted into a muffin should come out clean.
- These muffins store very well - place in a plastic bag and store at room temperature for up to 2 days.
- Muffins may be frozen for longer storage.
- Defrost for 30 seconds - 1 minute in the microwave and enjoy.
