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5 Amazing Gluten-Free Banana Muffins

Gluten-free banana muffins
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Enjoy these warm and moist gluten-free banana muffins, perfect for a delightful breakfast or snack. Made with a blend of alternative flours, these muffins are a treat for everyone.

Ingredients

Scale
  • 1 ½ cups almond flour
  • ½ cup rice flour
  • 1 teaspoon baking soda
  • ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon salt
  • 3 ripe bananas, mashed
  • ½ cup unsalted butter, melted
  • ¾ cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin or line it with paper liners.
  2. In a medium bowl, whisk together almond flour, rice flour, baking soda, cinnamon, nutmeg, and salt.
  3. In a large bowl, mash the ripe bananas until smooth.
  4. Stir in the melted butter, granulated sugar, eggs, and vanilla extract until well combined.
  5. Add the dry ingredients to the wet ingredients and mix until just combined. Do not 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 chopped nuts or chocolate chips to the batter for extra flavor and texture.
  • These muffins can be stored in an airtight container at room temperature for up to 3 days.

Nutrition

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