Gluten-Free Banana Muffins
These quick, easy and low-sugar banana muffins make great lunch-box treats or a delicious morning snack.
Prep Time 10 minutes mins
Cook Time 25 minutes mins
Total Time 35 minutes mins
- 4 ripe bananas
- 1/3 cup (~60g) sugar
- 1 stick (110g) butter
- 2 eggs
- 1.5 cups gluten free flour
- 1/4 cup (~30g) milk
- 1 tsp vanilla essence
- 1/2 tsp baking soda
- 1/2 tsp baking powder
Heat oven to 175C/350F and grease muffin tray (makes 12).
Mash bananas and set aside.
Melt butter.
Mix melted butter, sugar and vanilla together well.
Add in the eggs and mashed banana and stir together.
Add all the remaining ingredients; gf flour, baking soda, baking powder and milk until combined.
Pour the muffin batter into the greased (or lined) muffin tin.
Bake for 25 minutes, until muffins are set, springy to the touch and lightly golden.
Note:
- The butter can be substituted for coconut oil.
- The more ripe the bananas are (a little icky even) the better!
- If using the mini-muffin tins, the mixture will make approximately 24 mini muffins, but be sure to reduce baking time to allow for this.
- The sugar is fairly low in this recipe, if it's not sweet enough, you could use 1/2 cup instead or add some maple syrup.
- A couple of chocolate chips added to the top of the muffins can help to entice picky eaters!