Gluten Free Banana Muffins
(You can hand-mix these if you prefer. Just puree the bananas beforehand)
(You can hand-mix these if you prefer. Just puree the bananas beforehand)
- 2 eggs
- 1/2 tsp cinnamon
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1 tsp baking soda
- 1/3 cup pure maple syrup
- 3 ripe bananas sliced
- 1/3 cup coconut oil avocado oil, butter, or ghee
- 1/4 cup milk (i use almond or coconut milk)
- 1/2 cup old-fashioned or quick-cooking oats (we use bob's
- 1 3/4 cup gluten free baking mix (we use bob's red mill 1-t
- a few extra oats (optional)
- Carbohydrate 12.0349783333333 g
- Cholesterol 41.4875 mg
- Fat 21.6788577828875 g
- Fiber 0.825261081324683 g
- Protein 1.16297 g
- Saturated Fat 15.0931570877532 g
- Serving Size 1 1 standard muffins or 24 mini muffins. (82g)
- Sodium 131.296055555556 mg
- Sugar 11.2097172520086 g
- Trans Fat 1.47399236141259 g
- Calories 240 calories
Step-by-step
- Preheat oven to 350 degrees.
- In a food processor or stand mixer, combine bananas, oil/butter, syrup, milk, eggs, and vanilla until smooth.
- Add cinnamon, baking soda, salt, oats, and flour. Pulse until just combined.
- Scoop into muffin cups (if not using a silicone pan, you'll want to grease or line the cups first).
- If desired, top with a sprinkle of oats.
- Bake at 350 degrees for 20-25 minutes, or until cooked through.
- Let cool and serve!
My Go-To Gluten-Free Banana Muffins: A Busy Mom's Recipe
As a working mom, time is my most precious commodity. Finding quick, healthy, and delicious recipes that my family loves is a constant quest. These gluten-free banana muffins have become a staple in our household, and I'm thrilled to share them with you. They're incredibly easy to make, requiring minimal prep time and even less clean-up – a huge plus on a busy weeknight! The best part? They're so moist and flavorful, even the pickiest eaters will gobble them up.
The inspiration for this recipe came from a need for a healthier breakfast option for my kids. They’re naturally drawn to sugary treats, but I'm always on the lookout for ways to sneak in some wholesome ingredients. These muffins are packed with ripe bananas, providing natural sweetness and a boost of potassium. The addition of oats adds a lovely texture and extra fiber, keeping everyone feeling full and satisfied longer. I also appreciate the versatility of the recipe. I can easily adjust the type of oil or milk I use depending on what I have on hand. Almond milk or coconut milk works perfectly, and I often swap between coconut oil, avocado oil, or even regular butter depending on my preference.
One of the reasons I love this recipe so much is its adaptability. If I'm short on time, I'll simply hand-mix everything – pureeing the bananas beforehand makes it super easy. For a special treat, I might add a sprinkle of chopped nuts or chocolate chips to the batter. The possibilities are endless! I often bake a double batch on the weekend, storing them in an airtight container in the refrigerator. They make for a quick grab-and-go breakfast or a satisfying afternoon snack. They're also perfect for packing in lunchboxes, ensuring my kids have a nutritious and delicious treat to enjoy at school.
These gluten-free banana muffins have become more than just a recipe; they're a symbol of my commitment to providing my family with wholesome, delicious food without sacrificing precious time. They're quick, easy, and completely customizable to your tastes and dietary needs. Give them a try – you won't regret it! I’m confident that these muffins will quickly become a beloved addition to your baking repertoire, just as they have to ours.
Ingredients:
Here’s a quick rundown of the ingredients – most are staples I usually keep in my pantry. Remember to use gluten-free baking mix, as that's key to the recipe's success!
- 2 eggs
- 1/2 tsp cinnamon
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1 tsp baking soda
- 1/3 cup pure maple syrup
- 3 ripe bananas, sliced
- 1/3 cup coconut oil, avocado oil, butter, or ghee
- 1/4 cup milk (almond or coconut milk)
- 1/2 cup old-fashioned or quick-cooking oats
- 1 3/4 cup gluten-free baking mix
- A few extra oats (optional)
Making these muffins is a guaranteed success, leaving you with a delicious breakfast or snack – and a few extra moments to relax. It's a small act of self-care that makes a big difference in my busy life!
