These gluten-free banana muffins are soft, tender, just the right amount of sweet, and possibly even more delicious than regular banana muffins.

"I finally found the perfect gluten-free muffins. These were a breeze to make and my family didn't even realize they were GF!" - Claud

Photo byRebecca Blackwell/ ofbatteranddough.com

One of my favorite things as a kid was my Mom's banana bread. She would make it whenever she had a few over-ripe bananas and we would eat it warm from the oven, slathered in butter. Soooo... good.

That's what I was going for when I created this recipe. Muffins that are soft and tender, full of banana flavor, easy to make, and also gluten-free.

Use this recipe to bake:

• Regular-size or jumbo-size gluten-free banana muffins
• Gluten-free chocolate chip banana muffins
• Gluten-free banana nut muffins
• Gluten-free peanut butter banana muffins
• Gluten-free banana bread

"The texture of these banana muffins is so good! They were moist but still had structure. I added chocolate chips to mine. Will definitely be making this recipe again." - Elizabeth

Photo byRebecca Blackwell/ ofbatteranddough.com

How to Store and Freeze These Muffins

These gluten-free muffins will keep well at room temperature for up to 3 days or in the refrigerator for up to 5 days. Store them individually wrapped or in an air-tight container.

The muffins also freeze well. Wrap each muffin individually, then pile them into an airtight container or zip-top bag and store them in the refrigerator for up to 3 months. Wrapping them individually will keep them from sticking together and makes it easy to remove however many muffins you want whenever you want them.

Allow frozen muffins, still wrapped, to thaw in the refrigerator or on the countertop. The muffins will thaw in 6-8 hours in the refrigerator or 2-3 hours at room temperature.

If you like warm muffins, pop them back into a muffin tin and cover them loosely with aluminum foil. Place the muffins in a preheated 350-degree Fahrenheit oven for about 8 minutes, until warmed through. Alternatively, wrap individual muffins in a damp paper towel and heat in the microwave for 30-60 seconds.

Photo byRebecca Blackwell/ ofbatteranddough.com

Recipe: Gluten Free Banana Muffins

For step-by-step photos showing how to make these muffins and information about how to use this recipe to make chocolate chip banana muffins, peanut butter banana muffins, or gluten free banana bread, please see the original recipe: Gluten Free Banana Muffins

• 1 ½ cups (180 grams) gluten-free flour with xanthan gum (*See note)
• ¼ cup (25 grams) ground flaxseed meal
• 2 teaspoons (8 grams) baking powder
• ¼ teaspoon (1.5 grams) baking soda
• ½ teaspoon table salt (¾ teaspoon kosher salt)
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ cup (54 grams) packed brown sugar
• ½ cup (100 grams) white granulated sugar
• 1 ½ cups (340 grams) mashed banana
• 2 large eggs
• ½ cup (99 grams) vegetable or canola oil
• 1 teaspoon pure vanilla extract

1. Preheat over to 375 degrees F (190 degrees C), with a rack positioned in the center of the oven. Grease your muffin pan with butter, vegetable shortening, or non-stick cooking spray - OR line it with paper muffin liners. (See note below about the size of your muffin pan.)
2. Add gluten-free flour, ground flaxseed meal, baking powder, baking soda, salt, cinnamon, and nutmeg to a bowl and stir with a wire whisk to combine.
3. Add the brown sugar, granulated sugar, mashed banana, eggs, oil, and vanilla to a separate bowl and beat with an electric mixer for about 1 minute to combine.
4. Add the dry ingredients to the bowl with the wet ingredients and beat on medium-low speed until combined. Using a rubber spatula or wooden spoon, stir the batter a few times to make sure everything is mixed together.
5. Distribute the batter between 18 regular-size muffin cups, or 8 jumbo-size muffin cups. Bake regular-size muffins for 15-18 minutes. Bake jumbo-size muffins for 30-35 minutes. To test that the muffins are done, insert a toothpick in the center of one of the muffins, remove it, and inspect it for any signs of raw batter.
6. Allow the muffins to cool on a wire rack for at least 10 minutes before serving.

Photo byRebecca Blackwell/ ofbatteranddough.com

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