Gluten-free Banana Muffins
These gluten-free banana muffins are not only delicious but also incredibly easy to make; they require just a few readily available ingredients, and they are gluten-free, of course! These muffins are versatile too. You can make them for breakfast in the morning with your favorite beverage; as an afternoon quick snack or make them as evening dessert with your favorite topping.
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Servings: 12 muffins
Calories: 241.61kcal
Equipment
- 1 Oven
Ingredients
- 3 bananas ripe
- ½ cup Olive oil
- 2 eggs large
- 2 tsp vanilla extract
- 2 tsp baking powder
- 1 ½ cups gluten free flour mix
- ½ cup buckwheat flour
- ½ tsp salt
- ½ cup granulated sugar
- ¼ cup brown sugar
Instructions
Step 1: preparations
- Preheat oven to 350°F and grease the muffin cups or line with paper liners.
Step 2: Mixing
- Mash the bananas and add them to a large bowl.
- Add granulated sugar, brown sugar, oil, vanilla and eggs to the mashed bananas. Mix well to combine.
- Stir in the flours, baking powder and salt into the banana mixture. Mix until just combined.
Step 3: Baking
- Scoop and pour the batter into each greased/lined muffin cups. Make sure to pour evenly and up to 3/4 of the cup leaving some space for the muffins to rise.
- Bake for 20 minutes in the preheated oven or until the center of the muffin is set and the toothpick test comes out clean.
Step 4: Cool and serve
- Remove from the oven and let them cool before serving.
- Serve with tea/coffee for breakfast, or as a midday snack, or a dessert.
Video
Notes
- You can add nuts or dried fruits such as raisins to boost the nutritional value of these muffins.
- For more healthy banana muffins, I omit the sugar and add dried fruits instead.
Nutrition
Calories: 241.61kcal | Carbohydrates: 35g | Fat: 12.2g | Saturated Fat: 1.64g | Polyunsaturated Fat: 1.23g | Monounsaturated Fat: 7.29g | Cholesterol: 31mg | Sodium: 192.16mg | Potassium: 152.07mg | Fiber: 2.1g | Sugar: 15.6g | Vitamin A: 19.16IU | Vitamin C: 2.57mg | Calcium: 56.46mg | Iron: 0.59mg
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