These Gluten Free Banana Muffins are simple to make and filled with pure banana flavor. They’re a delicious start to any day and a perfect grab-and-go snack!
Preheat oven to 350 degrees and line a muffin pan with baking cups.
In a large mixing bowl, mash the bananas with a fork.
Add the sugar, egg, and oil and stir together with a wooden spoon until completely combined.
In a medium mixing bowl, whisk together the gluten free flour blend, baking soda, baking powder and salt.
Add the flour mixture to the banana mixture and gently fold in the dry ingredients with a wooden spoon. Make sure the dry ingredients are completely incorporated, but be careful not to overmix the batter.
Divide the batter among the prepared baking cups.
Bake 22 to 24 minutes, or until the muffins are golden brown and a pick inserted in the center comes out clean.
Cool the muffins in the pan on a wire rack for 5 minutes. Then remove the muffins from the pan to a wire rack to cool completely.
Notes
Check the ingredients of your gluten free flour for xanthan gum. If your flour mix doesn’t contain it, try adding ½ teaspoon to the recipe. I use Bob’s Red Mill Gluten Free 1 to 1 Baking Flour which contains xanthan gum.
Be sure to use ripe bananas to get the best results. Under ripe bananas don’t add enough sweetness and overripe bananas can make the muffins gooey.
When adding the dry ingredients to the wet ingredients, be careful to not overmix the batter. Overmixing can lead to muffins that are tough.
Use a large scoop to fill the muffin cups with batter. This will keep the muffins similar in size and ensure even baking time.
Remove the muffins from the pan to finish cooling on a wire rack. If you leave the muffins in the pan to cool, the bottoms of the muffins may become soggy.