Go Back
+ servings
Gluten Free Banana Lunchbox muffins
QR Code
Print Recipe
No ratings yet

Banana Muffins Gluten-Free Lunchbox

These gluten-free banana muffins are lower in sugar than normal muffins, and make a perfectly great lunchbox treat. They are made in the one bowl, able to be frozen, and ready in under 25 minutes.
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Lunch, Snack
Keyword: lunch-box
Servings: 12 muffins
Calories:

Ingredients 

  • cups banana, mashed
  • cup maple syrup
  • ¼ cup milk
  • 4 tbsp butter (60g)
  • 2 tsp vanilla extract
  • 1 tsp baking soda
  • teaspoons ground cinnamon
  • 2 eggs
  • 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.