Banana Muffins Gluten-Free Lunchbox
Easy gluten-free banana muffins, perfect for the lunchboxes. Or whenever, really. Made in one single bowl, mixed by hand and they are ready within 30 minutes 👌🏼. Low in sugar, but I do like to add a couple of choc-chips after they’ve baked, just to look fancy…and maybe to also create the illusion to fussy eaters that they are unhealthier than they are 😉
Lunchbox Muffins – Gluten-Free Banana Muffins
I do love it when I can create a gluten-free lunchbox snack that looks tempting, doesn’t contain loads of nasties, and can be made quickly and in the one bowl. Seriously, you don’t even need to get the electric mixer dirty for these.
You will love these, because they:
- Use up those sad looking bananas in the fruit bowl,
- Can be made using one bowl,
- Perfect, yummy lunchbox treat,
- Require simple gluten-free ingredients,
- Freeze well,
- Are cheap to make,
- It’s a very forgiving recipe, and it makes
- 12 larger muffins, or 24 mini-muffins for smaller eaters.
Ingredients To Make GF Banana Muffins
You will only need 9 gluten-free ingredients to make these yummy muffins!:
- Bananas – about 1.5 cups of mashed bananas, so this will depend on the size of your bananas,
- Gluten-free plain (all-purpose) flour,
- Baking soda,
- Butter, or oil of choice works well too,
- Eggs,
- Cinnamon,
- Milk, of choice,
- Maple syrup, or honey works well too,
- Vanilla extract.
Not essential at all, but I also add a few chocolate chips to the top of each muffin once I take them out of the oven. I simply push them in, so they melt and go a little gooey.
Step by Step Instructions
Step 1: In a large bowl, mash your bananas well.
Step 2: Add in the melted butter, baking soda, vanilla, cinnamon, eggs, milk, and maple syrup and stir until just combined.
Step 3: Add in the gluten-free flour to your wet ingredients and stir until just combined and there are no visible flour lumps (banana lumps are totally fine unless you have a child who has a texture issue – in that case, blend the mix briefly in an eclectic mixture until smooth).
Step 4: Bake for 20 minutes for larger muffins, or 12-15 minutes for smaller muffins. Once you remove from the oven, you can add a few choc-chips, but this is not essential at all.
Lunchbox Gluten-Free Muffins – Frozen
These gf muffins freeze incredibly well. In fact, once completely cool, I always put 3 muffins in a freezer bag and store in the freezer to keep up my sleeve for lunchboxes. A lifesaver for future me!
Banana Muffins Gluten-Free Lunchbox
Ingredients
- 1½ cups banana, mashed
- ⅓ cup maple syrup
- ¼ cup milk
- 4 tbsp butter (60g)
- 2 tsp vanilla extract
- 1 tsp baking soda
- 1½ teaspoons ground cinnamon
- 2 eggs
- 1½ cups gluten-free plain/all-purpose flour
Instructions
- Preheat oven to 175℃/350℉ and spray a muffin pan with cooking spray.
- In a large bowl, mash your 1½ cups banana, mashedthen add the ⅓ cup maple syrup, ¼ cup milk, 2 tsp vanilla extract, 1 tsp baking soda, 1½ teaspoons ground cinnamon, 2 eggs and then your melted 4 tbsp butter (60g). Mix until all combined.
- Add in the 1½ cups gluten-free plain/all-purpose flour and combine all ingredients together until you can no longer see flour lumps, but be careful not to overmix.
- Scoop your batter into the muffin tin, allowing room for the muffins to rise.
- Bake for 20 minutes for 12 x large muffins, or anywhere from 10-16 minutes for smaller sized muffins, or until a toothpick comes out clean.
- Allow to cool in the tin for a few minutes (this is the time to 'poke' in some optional choc-chips if you want to), before transferring to cool on a wire rack. These can be eaten warm, cold, or once completely cool, you can wrap and freeze some muffins for up to 3 months.
Did you make this recipe?
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