Easy Gluten Free Banana Muffins

Course Bread, Pastries

Keyword easy gluten free muffins, gluten free banana muffins, muffins

Prep Time 15 minutes

Cook Time 18 minutes

Servings

Calories 85kcal

Preheat your oven to 350 degrees Fahrenheit.
Add the peeled bananas to a large bowl and use a fork or a potato masher to mash them until smooth.
Add the brown sugar, granulated sugar, vegetable oil, eggs, and vanilla to the bowl. Use an electric hand mixer to beat until smooth.
Add the gluten free flour, almond flour, baking powder, baking soda, salt, and cinnamon to the bowl. Use the electric hand mixer again to beat until smooth (do not overbeat or the muffins will get tough).
If desired, add the chocolate chips into the batter and hand mix until evenly dispersed.
Line a muffin pan with muffin liners. Fill each liner ¾ of the way full with the muffin batter. If desired, sprinkle 3-4 chocolate chips on the top of each muffin.
Bake for about 18-20 minutes in the oven or until a toothpick comes out clean. Let cool completely before enjoying.

The muffins will stay good in an airtight container for up to 5 days after baking. Freeze them for up to one month. To thaw, allow them to sit on the counter until thawed.
The more ripe the bananas, the sweeter the muffins will be.
If you are using a standard-sized muffin tin, a 2” cookie scoop provides the perfect amount of batter for each muffin.
You can turn these into mini muffins by spraying a mini muffin tin with nonstick spray. Begin checking your muffins after 10 minutes.
You can omit the chocolate chips if desired. The cooking time will still be in the listed range.
You can use mini chocolate chips if desired.
Feel free to add any nuts that you’d like, or create a combination of add-ins. Try to keep the additions to equal about ¾ of a cup.
Not all gluten free flours are made the same. Try to use King Arthur Brand if possible.