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Gluten-Free Banana Bread Muffins on a gold cooling rack with a striped tea towel and two bananas beside it

Gluten-Free Banana Bread Muffins

Simple and easy to make gluten-free banana bread muffins that are delicious and moist!
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Prep Time 10 days
Cook Time 15 days
Total Time 25 days
Servings 10

Ingredients
  

  • 1½ cups Bob's Red Mill gluten-free 1-to-1 baking flour see notes
  • 1 tsp baking soda
  • 1 tsp baking powder
  • ½ tsp salt
  • ½ tsp cinnamon
  • 3 large ripe bananas mashed
  • ¾ cup brown sugar
  • 1 large egg
  • 1 tsp vanilla
  • ⅓ cup butter melted
  • chocolate chips, walnuts and pecans. optional

Instructions
 

  • Preheat the oven to 425℉ (220℃). This is the trick to getting your muffins to rinse! Grease a 12-cup muffin pan or line cups with resuable (or paper) liners.
  • In one bowl, combine gluten-free flour, baking powder, baking soda, salt and cinnamon and set aside.
  • In a separate bowl, mix together mashed bananas, brown sugar, egg, vanilla and melted butter until well combined.
  • Slowly fold in the flour mixture and mix with a wooden spoon until smooth.
  • Spoon batter into the prepared muffin pan, filling each one until they are almost full (leaving a small amount of space from the top)
  • Place the muffin pan into the oven and cook for 5 minutes. Then, reduce the oven to 350℉ (175℃) and cook for an additional 10 minutes.
  • Cool briefly in the muffin tin, then transfer to a wire rack to cool completely. Enjoy!

Notes

While we use Bob's Red Mill Gluten-Free 1-to-1 Baking Flour, you can also substitute this recipe with King Arthur's Measure for Measure Gluten-Free Flour. This recipe has not been tested with any other gluten-free flour except for the two listed above and we cannot guarantee the measurements will be the same if you are using a different type of gluten-free flour (such as almond or coconut flour).