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Gluten Free Banana Muffins

banana muffin on plate
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Soft and moist, comforting and warm - these gluten free banana muffins are what breakfast dreams are made of. And the sweet banana flavor makes the kitchen smell like heaven!

Ingredients

Scale
  • ½ cup plain, nonfat Greek yogurt
  • 1 cup natural sugar (or white sugar)
  • ½ cup egg, or 2 large eggs
  • 2 tablespoons ground flaxseed meal
  • 1 ½ cup mashed bananas
  • 1 teaspoon pure vanilla extract
  • 140 grams (1 cup) Brown Rice Flour Blend (see Notes, below)
  • 60 grams (½ cup) almond flour
  • 80 grams (½ cup) millet flour ( sorghum flour can be substituted)
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon xanthan gum
  • ½ teaspoon cinnamon
  • ¼ teaspoon ground nutmeg
  • ⅔ cup chopped walnuts, pecans, or chocolate chips

Instructions

  1. Combine yogurt, sugar, eggs, flax, banana, and vanilla in an electric mixer.
  2. In a medium bowl, stir together the gluten-free flour blend, almond flour, millet flour, baking powder, baking soda, xanthan gum, cinnamon, and nutmeg.
  3. Add the dry ingredients to the wet ingredients and blend on low speed until combined. Increase the speed to medium and beat the muffin batter for 2 full minutes, scraping the sides of the bowl as needed.
  4. Let the batter rest at room temperature for 30 minutes if you’re in a hurry, or cover with plastic wrap and chill in the refrigerator for an hour (my preferred method).
  5. Preheat the oven to 350℉. 
  6. Grease a muffin tin or silicone muffin pan with butter, coconut oil,  or vegetable oil spray. You could also use silicone muffin liners or paper liners.
  7. Scoop the batter into the prepared muffin cups. My favorite way is using a 2 inch cookie scoop (see Equipment below)  . It's the perfect size.
  8. Bake @ 350℉ for 30 minutes. Gluten-free muffins often need to bake for a longer time than muffins made with regular flour.
  9. To test if they are done, insert a toothpick or tip of a knife in the center of a muffin. If it comes out clean and the top of the muffins spring back when touched lightly, they are ready to take out of the oven.
  10. Let them cool completely before handling them. Gluten free baked goods are fragile when hot and might crumble.
  11. Store any leftovers in an airtight container in the refrigerator. Can be eaten cold or warm.

Equipment

Notes

My Brown Rice Flour blend is 3 parts brown rice flour, 1 part tapioca starch, and 1 part potato starch. This and other gluten free baking info is found in Gluten Free Baking for Beginners.

 

Nutrition

Find it online: https://www.beneficial-bento.com/2024/06/gluten-free-banana-muffins.html