My mother has celiac disease and there is a possibility my youngest son and I both have it as well (we’re in the process of being checked). This is devastating news as I am a huge fan of bread, pizza, cookies, muffins, cake (you get the idea) and the thought of having to go gluten free scares me (no more beer!).
Most gluten free baked goods are dry, crumbly and bland and they usually cost about three times as much as the gluten variety. In an effort to come to terms with my potential gluten free future I’ve been testing recipes to see if I’ll be able to enjoy some treats without breaking the bank. That’s how I came across this very simple and tasty gluten free banana muffin recipe.
The great news about this recipe, which is actually based off a gluten free banana bread recipe I found on Allrecipes.com, is that both my kids love them, as does my wife and mother. And they really are tasty and moist! It’s a winning recipe all around.
Here is the gluten free banana muffin recipe.
- 2 cups Bob’s Red Mill gluten free flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup butter
- ½ cup brown sugar
- 2 eggs
- 3 tablespoons pure maple syrup
- 6-8 ripe bananas
- Chocolate chips (optional)
In a large bowl mash six ripe bananas together and set aside (use eight bananas if you don’t want to add eggs).
Sift the gluten free flour into a separate bowl and mix in the baking powder and salt.
Thoroughly mix the brown sugar, butter, maple syrup and eggs into the mashed up bananas.
Combine the flour mixture and banana mixture and gently stir together well.
Use a spoon to fill each cup just above the halfway mark (gluten free flour doesn’t rise that much so the more full the muffin liners are the better).
You can add a few chocolate chips to each cup if you wish (make sure they are gluten free of course). To keep them safe for school lunches I don’t recommend adding nuts.
Add the muffin trays to a preheated 350F/175C oven and cook for 15 minutes.
After 15 minutes check a muffin with a toothpick. If the toothpick is clear the muffins are done. If the toothpick is not clear cook for another 5 minutes and check again.
Once the muffins are done set the muffin trays on cooling racks and let cool for 5 minutes.
Store in an airtight container and eat and enjoy within two to three days.
Depending on your level of experience in the kitchen this recipe will take between 45-60 minutes to make (plus clean-up).
You should be able to get two dozen muffins out of this mix but it will depend on how much you add to each cup.
It’s normal for the muffins to feel heavy. If you find it’s too much you may want to use less mix in each cup when you make them again.
These are also nut and lactose free and if you opt out of using eggs they are vegan.
Have a great gluten free recipe? Share it in the comments below.