Description
Deliciously moist and easy to make at home.
Ingredients
Scale
- 3 ripe bananas
- 2 cups gluten-free flour
- 1/2 cup sugar
- 1/4 cup melted coconut oil
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon (optional)
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, mash the ripe bananas until smooth.
- Add the melted coconut oil, sugar, eggs, and vanilla extract to the mashed bananas and mix well.
- In another bowl, combine the gluten-free flour, baking soda, salt, and cinnamon.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Pour the batter into the prepared muffin tin, filling each cup about 2/3 full.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Make sure to use certified gluten-free flour to ensure the muffins are gluten-free.
- These muffins can be stored in an airtight container for up to 3 days.
- For added flavor, consider adding chocolate chips or nuts to the batter.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 8g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 30mg
Keywords: Gluten-Free Banana Muffins