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The Ultimate Gluten-Free Banana Muffin Recipe

by Elyse the Gluten-Free Foodee
Gluten-Free Banana Muffin Recipe

Banana bread and banana muffins had a major surge in popularity during lockdown. This is probably because they are delicious and, most importantly, they are generally easy to make (and make use of those overly-ripe bananas). So, regardless of your baking experience, feel free to try out our ultimate gluten-free banana muffin recipe. You will not be disappointed. You don’t even need a stand or hand mixer. All you need for this recipe are two bowls, a whisk, and a muffin tin (and the ingredients, of course). Now let’s get to baking.

The Ultimate Gluten-Free Banana Muffin Recipe

Ingredients:

  • 4 ripe average bananas mashed
  • 2 eggs
  • 1/2 cup (125 mL) vegetable oil
  • 2 tsp (10ml) vanilla
  • 1/2cup (125 mL) granulated (white) sugar
  • 1/2 cup (125 mL) brown sugar
  • 1 1/2 cups (375 mL) Bob’s Red Mill 1 for 1 gluten-free flour (for the batter)
  • 1 tsp(5 mL) baking soda
  • 1 tsp (5ml) baking powder
  • 1/2 tsp (2.5ml) salt
  • 1 cup (250 ml) gluten-free semi- sweet, dark, or milk chocolate chips (optional)
  • 1 tsp Bob’s Red Mill 1 for 1 gluten-free flour (to toss the chocolate chips in)
  • Cooking spray
Tip: Feel free to swap out the chocolate chips with blueberries or nuts if you prefer.

Instructions:

  • Preheat oven to 350°F (180°C).
  • Spray a muffin tin with cooking spray
  • Line 12 muffin cups with paper liners; set aside.
  • In large bowl, mash bananas into a smooth pulp, as smooth as you can.
  • To the bananas, whisk in eggs, oil, and vanilla until well blended.
  • Whisk in both sugars until combined.
  • In a separate bowl mix together flour, baking soda, baking powder, and salt. You can either whisk or sift the dry mixture to aerate it.
  • Mix in the dry mixture to the wet, until combined.
  • In the, now empty, dry mixture bowl stir chocolate chips with 1 tsp flour to coat them evenly.
Tip: Coating chocolate chips prevents them from sinking to the bottom while baking.
  • Fold chocolate chips into the banana muffin batter.
  • Spoon about 1/3c of the batter into prepared muffin cups.
  • Bake until a toothpick inserted into the centre (trying to avoid chocolate chips) comes out clean, about 25 to 35 minutes, based on your oven temperature.
  • Let cool in pan on wire rack for 10 minutes before turning out muffins
Tip: Fill any empty muffin tin cups halfway with water to prevent the pan from burning in the hot oven.
  • Makes about 14 muffins.

You can store over-ripe bananas in your freezer until you are ready to make muffins. Just peel them, slice them into thickish pieces and place them in a freezer-safe bag. I recommend writing the number of bananas contained in each bag as well. You can then add it your freezer inventory list to help keep you organized- more on that here.

Personally, I prefer a banana muffin to banana bread because they don’t dry out in the same wat. Plus, they are the perfect portable snack to enjoy at home or on-the-go. Store the muffins in an air-tight container and keep them either in the fridge, on the counter, or freeze them (although freezing can change the texture). 

If you want to try your hand at baking other desserts you may want to try our gluten-free chocolate caramel cookie bar or gluten-free coconut macaroons.

Enjoy, with a cup of coffee or tea!

Gluten-Free Banana Muffin Recipe

Gluten-Free Banana Muffin Recipe

Print Recipe/Tips
Nutrition facts: 200 calories 20 grams fat

Ingredients

4 ripe average bananas mashed
2 eggs
1/2 cup (125 mL) vegetable oil
2 tsp (10ml) vanilla
1/2cup (125 mL) granulated (white) sugar
1/2 cup (125 mL) brown sugar
1 1/2 cups (375 mL) Bob’s Red Mill 1 for 1 gluten-free flour (for the batter)
1 tsp(5 mL) baking soda
1 tsp (5ml) baking powder
1/2 tsp (2.5ml) salt
1 cup (250 ml) gluten-free semi- sweet, dark, or milk chocolate chips (optional)
1 tsp Bob’s Red Mill 1 for 1 gluten-free flour (to toss the chocolate chips in)
Cooking spray

Instructions

Instructions:

  • Preheat oven to 350°F (180°C).
  • Spray a muffin tin with cooking spray
  • Line 12 muffin cups with paper liners; set aside.
  • In large bowl, mash bananas into a smooth pulp, as smooth as you can.
  • To the bananas, whisk in eggs, oil, and vanilla until well blended.
  • Whisk in both sugars until combined.
  • In a separate bowl mix together flour, baking soda, baking powder, and salt. You can either whisk or sift the dry mixture to aerate it.
  • Mix in the dry mixture to the wet, until combined.
  • In the, now empty, dry mixture bowl stir chocolate chips with 1 tsp flour to coat them evenly.
  • Fold chocolate chips into the banana muffin batter.
  • Spoon about 1/3c of the batter into prepared muffin cups.
  • Bake until a toothpick inserted into the centre (trying to avoid chocolate chips) comes out clean, about 25 to 35 minutes, based on your oven temperature.
  • Let cool in pan on wire rack for 10 minutes before turning out muffins
  • Makes about 14 muffins.

NOTES/TIPS

Feel free to swap out the chocolate chips with blueberries or nuts if you prefer.

Coating chocolate chips prevents them from sinking to the bottom while baking.

Fill any empty muffin tin cups halfway with water to prevent the pan from burning in the hot oven.

Did You Try This Recipe or These Tips?
How did it go? Let us know in the comments. Tag us on Instagram at @Gluten_Free_Foodee..

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2 comments

Lisa Tucker August 9, 2021 - 4:57 pm

Why does it have the one to one flour so many times in the recipe

Reply
Elyse the Gluten-Free Foodee August 9, 2021 - 6:52 pm

Thank you for reading and bringing this to our attention. We have updated the content to add more details and help clarify the recipe. Some of the flour is for the recipe proper and the second amount is for tossing the chocolate chips in before they are added to the batter.

We appreciate you taking the time to allow us to provide our readers with the best/most accurate information. Feedback makes us better.

Thank you once again.

Reply

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