Gluten-Free Banana Muffins in 20 Minutes
These moist, fluffy gluten-free banana muffins are ready in just 20 minutes and require only three simple steps. Perfect for busy mornings, they are family-approved and easily customizable!
Equipment
- Muffin Tin
- Mixing Bowls
- Whisk
- Ice Cream Scoop
Ingredients
Dry Ingredients
- 2 cups gluten-free flour blend Bob's Red Mill 1-to-1 recommended
- 1 tsp baking powder
- 0.5 tsp baking soda
- 0.25 tsp salt
- 0.25 tsp xanthan gum Only if flour blend doesn’t contain it
Wet Ingredients
- 2 overripe bananas mashed
- 2 large eggs room temperature
- 0.5 cup sugar or coconut sugar
- 0.33 cup oil or melted butter coconut or avocado oil works well
- 0.25 cup milk of choice dairy or non-dairy
- 1 tsp vanilla extract
Optional Mix-ins
- 0.5 cup chocolate chips dairy-free if needed
- 0.5 cup chopped walnuts or pecans lightly toasted for extra flavor
- 0.5 cup blueberries fresh or frozen (do not thaw)
Instructions
- Preheat oven to 375°F (190°C) and line a 12-cup muffin tin with liners or grease lightly.
- Mash bananas in a large bowl. Add eggs, sugar, oil, milk, and vanilla. Mix until smooth.
- In a separate bowl, whisk together gluten-free flour, baking powder, baking soda, salt, and xanthan gum. Slowly fold into wet mixture until just combined.
- Fold in optional mix-ins like chocolate chips, nuts, or blueberries.
- Fill muffin cups ¾ full and bake for 18-20 minutes, or until a toothpick comes out clean.
- Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Store muffins in an airtight container for 2-3 days at room temperature or up to a week in the refrigerator. Freeze for up to 3 months.
