Gluten Free Banana Muffins

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Gluten Free Banana Muffins

These muffins are moist and delicious, but not excessively sweet.  This recipe is a great option when you are looking to clear out those frozen or overly ripe bananas but want to try something different than your normal banana bread recipe. For this recipe you will need:

  • 1 stick unsalted butter, at room temperature
  • 2/3 cup sugar
  • 1 tablespoon vanilla extract
  • 1 egg, at room temperature
  • ½ cup greek yogurt
  • 2 medium sized ripe or frozen bananas, 1 mashed and 1 diced
  • 1 ½ cups all-purpose gluten free flour or  ½ cup coconut flour and 1 cup brown rice flour
  • ¼ teaspoon xanthan gum
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon kosher salt
  • 1 tablespoon Victoria Taylor’s Pie Spices
  • 1 cup shredded coconut

Preheat oven to 350° In a large bowl, cream the butter and sugar until it is light and fluffy.  Mix in the vanilla and egg.  Next add in the yogurt and mashed banana until well combined. Add the flour, coconut, xanthan gum, baking powder, baking soda, Pie Spices and salt to the wet ingredients.  Beat the batter until it becomes thick and elastic meaning that the xanthan gum has activated. Carefully fold the diced banana into the batter.  Divide the batter evenly and pour into 12 greased or lined muffin tins. Sprinkle equal parts pie spices and sugar over the top of the uncooked muffins before popping them in the oven. Bake in a preheated oven for 20 to 25 minutes until the muffins are brown around the edges and a toothpick inserted into the center comes out clean. Serve with butter or your favorite jam. Best, Victoria

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