Description
Experience the nostalgic and comforting aroma of warm bananas and cinnamon with these delightful Gluten-Free Banana Bread Muffins. Designed to offer a soft, moist texture without the characteristic dryness often found in gluten-free baking, these muffins are naturally sweetened with ripe bananas and spiced with aromatic cinnamon. Perfect for a cozy weekend breakfast or as a nutritious make-ahead snack for busy mornings, this one-bowl recipe is simple, wholesome, and sure to become a beloved staple in your kitchen.
Ingredients
2 large ripe bananas
1 1/2 cups gluten-free flour blend with xanthan gum
1/2 cup brown sugar
1 tsp gluten-free baking powder
1/2 tsp baking soda
1 tsp ground cinnamon
1/4 tsp salt
1 large egg
1/4 cup unsalted butter, melted
1 tsp vanilla extract
1/2 cup milk (dairy or nut-based)
Instructions
Preheat your oven to 350°F (175°C) and line a standard muffin tin with paper liners.
In a large mixing bowl, smash the bananas with a fork until they reach a chunky, porridge-like consistency.
Whisk in the brown sugar, egg, melted butter, milk, and vanilla extract until well combined.
Fold in the gluten-free flour, baking powder, baking soda, cinnamon, and salt until just combined, being careful not to overmix.
Divide the batter evenly among the 12 muffin cups.
Bake for 22 minutes or until a toothpick inserted into the center comes out clean.
Allow to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
Use very ripe, spotted bananas for the best sweetness and moisture. Store leftovers in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.
- Prep Time: 10
- Cook Time: 22
- Category: Breakfast
- Method: Baking
- Cuisine: American