Gluten Free Banana Muffins
User Reviews
5
Gluten Free Banana Muffins
Description
These muffins blend mashed ripe bananas with a softened butter or coconut oil base, natural sweetness from maple syrup, and vanilla extract. The batter incorporates gluten-free all-purpose flour, sugar, and baking powder to provide lift and structure. Chocolate chips and optional melted chocolate folded in create a marbled effect and deepen the flavor profile.
Baked at 375°F, the muffins develop a lightly golden exterior with a soft crumb. The moistness largely comes from the bananas and fat content. Baking until a toothpick comes out clean ensures tenderness without underbaking.
They make convenient snacks or breakfast items and store well at room temperature or refrigerated due to the banana content. Freezing extends shelf life to two months. Handling the melted chocolate carefully in the batter prevents overmixing, preserving the marbled pattern.
Room temperature butter blends better than cold for consistent batter. Using ripe bananas maximizes natural sweetness and banana flavor.
Ingredients
- 1 ½ cups banana mashed
- ½ cup butter or coconut oil, softened
- 2 tbsp pure maple syrup
- 2 egg
- 1 tsp vanilla extract
- 1 ¾ cups all-purpose flour gluten free 1 to 1
- ½ cup granulated sugar
- 2 tsp baking powder
- ½ cup chocolate chips
- 2 tbsp chocolate optional, melted
Instructions
- First, preheat oven to 375 degrees Fahrenheit. Generously spray muffin pan with nonstick spray.
- In a mixing bowl, add mashed bananas, softened butter, maple syrup, eggs and vanilla extract. Stir to combine.
- Then, add in flour, sugar and baking powder. Stir to combine.
- Gently fold in chocolate chips and melted chocolate (if using). The melted chocolate gives these muffins the marbled look.
- Scoop muffin batter into muffin pan. Bake for 18 to 20 minutes or until toothpick inserted comes out clean.
- Finally, remove from oven. Allow muffins to cool for 10 to 15 minutes in pan before carefully removing.
Notes
- Use ripe bananas for best natural sweetness; about two large bananas yield 1½ cups mashed.
- Use room temperature butter or coconut oil for even mixing with bananas.
- To create marbled chocolate effect, gently fold melted chocolate into batter without overmixing.
- Bake muffins until a toothpick inserted comes out clean to avoid undercooking.
- Store muffins in an airtight container at room temperature for up to 48 hours or refrigerate to prolong freshness due to bananas.
- Freeze muffins for up to 2 months for longer storage.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10muffins
Amount Per Serving
Calories 334 kcal
% Daily Value*
| Calories | 334kcal | 17% |
| Carbohydrates | 50g | 17% |
| Protein | 3g | 6% |
| Fat | 14g | 22% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 57mg | 19% |
| Sodium | 172mg | 7% |
| Potassium | 176mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 18g | 36% |
| Vitamin A | 353IU | 7% |
| Vitamin C | 3mg | 3% |
| Calcium | 64mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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