Really, really good gluten-free banana muffins.
Go ahead and bake up a batch of these and feed them to your gluten eating people and see if they notice. Let me know if they do. I will be shocked.
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.
As an adult, I’ve used my mom’s recipe to bake banana bread for for my own kids. Ok, sometimes I vary it a bit, but sometimes I leave it alone. It doesn’t seem to matter. There is rarely any left by the end of the day, even when I bake 2 loaves at a time.
As delicious as traditional banana bread is, I don’t handle wheat very well, and I know many of you don’t either. But, I’d rather not eat muffins at all than eat one that doesn’t tastes like it’s gluten free. And so, I give you this recipe.
As is true with many really great gluten free baked goods, there is a mix of flours that might seem overly complicated. But, mixing a few different flours together is really not that difficult and so worth the extra effort when you are able to enjoy a tender, moist, absolutely delicious muffin that won’t make you sick. If you don’t already have all of the flours listed here on hand, you’re likely to find them at your local natural foods store, or you can order them from Amazon, which is what I do. Don’t worry about not using them again. If nothing else, you will make these again. And again. And again.
And even if you’re not gluten free, you might just want to try these. They are much healthier than traditional banana muffins, but every bit as delicious.
Used in this recipe:
More Delicious Gluten-Free Recipes:
- Gluten Free Caramel Cake with Salted Caramel Italian Meringue Buttercream
- Gluten Free Chocolate Peanut Butter Bars
- Gluten free Chocolate Almond Cherry Oatmeal Cookies
- Gluten free Double Chocolate Cinnamon Ricotta Muffins
- Gluten Free Blueberry Crisp
for even more delicious gluten free recipes, follow my gluten free recipes board on pinterest.Print
- 1 cup gluten-free flour mix
- 1/2 cup oat flour
- 1/2 cup ground flax meal OR 1/4 cup ground flax meal and 1/4 cup almond flour(*This is a matter of preference. The muffins will turn out just as delicious either way. Use almond flour if you want your muffins to have a bit of nutty texture.)
- 1/3 cup brown sugar
- 1/3 cup stevia or XyloSweet
- 1 tbsp baking powder
- 1 tsp baking soda
- 3/4 tsp. xanthan gum
- 1/2 tsp. salt
- 1–2 tsp. cinnamon, depending on taste (I like them more cinnamon-y)
- 1/2 tsp. nutmeg
- 3 medium bananas – very, very ripe
- 2 large eggs
- 1/2 cup milk or almond milk
- 1/4 cup butter, melted and cooled
- 1/4 cup unsweetened applesauce (homemade or store-bought)
- 1 tsp pure vanilla extract
- 1/2 tsp almond extract (optional)
- Preheat over to 350 degrees, with a rack positioned in the center. Grease muffin pan with cooking spray or line with paper liners.
- Mix flours, sugar, baking powder, baking soda, brown sugar, stevia, xanthan gum, salt, cinnamon and nutmeg in a large mixing bowl with a wire whisk just to blend.
- Add the rest of the ingredients to the flour mixture and beat with the paddle attachment of a standing mixer (or use a hand beater) until thoroughly blended.
- Fill muffin cups 3/4 full (you’ll get between 12 and 16 muffins).
- Bake 18-25 minutes, until a toothpick inserted in the center of one of the muffins comes out mostly clean and they are golden brown.
- Remove from the pan and serve immediately or let cool on a wire rack.
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