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5
from
4
votes
Gluten Free Banana Muffins
This is the best gluten-free banana muffin recipe you'll make. They're so scrumptious, you'll forget they're gluten free!
Prep Time
15
minutes
mins
Cook Time
22
minutes
mins
Total Time
37
minutes
mins
Course:
Breakfast
Cuisine:
American
Servings:
12
Calories:
173
kcal
Author:
Chrystal Johnson
Equipment
Measuring cups and spoons
Mixing bowls
Muffin pan
Muffin liners
Spoon
Ingredients
3
large ripe bananas
¾
cup
granulated sugar
1
egg
room temperature
⅓
cup
+ 1 tablespoon olive oil
or your favorite cooking oil
5
tablespoons
milk
1 ½
cups
Cup4Cup gluten free flour
1 ½
teaspoons
baking powder
½
teaspoon
sea salt
1
teaspoon
vanilla extract
½
cup
chocolate chips
optional
Instructions
Preheat your oven to 350° F.
While the oven is heating, mash the banana in a large mixing bowl.
Add the egg, oil, milk and vanilla extract to the bowl with the mashed bananas and mix until well combined.
Add the sugar, GF flour, baking powder and salt to another mixing bowl and mix until well combined.
Slowly add the dry ingredients to the wet ingredients in the large bowl and mix until evenly combined.
Gently fold in the chocolate chips without overmixing.
Line your muffin tin with paper liners, then put about ⅓ cup muffin batter in each of the muffin cups.
Cook for 22-24 minutes. They're done when you insert a toothpick into the muffins and it comes out mostly clean.
When you remove the muffins from the oven, transfer them to a cooling rack. Enjoy right away or cool completely, then store in an airtight container.
Nutrition
Calories:
173
kcal
|
Carbohydrates:
36
g
|
Protein:
3
g
|
Fat:
3
g
|
Saturated Fat:
1
g
|
Trans Fat:
1
g
|
Cholesterol:
15
mg
|
Sodium:
111
mg
|
Potassium:
170
mg
|
Fiber:
3
g
|
Sugar:
22
g
|
Vitamin A:
66
IU
|
Vitamin C:
3
mg
|
Calcium:
51
mg
|
Iron:
1
mg