Gluten Free Banana Muffins
This easy recipe for Gluten Free Banana Muffins rewards you with moist and fluffy baked goodies. Healthy gluten free muffins are the BEST for breakfast or as a filling snack.
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Gluten Free Banana Muffins
I enjoy healthy gluten free muffins on a pretty regular basis. One of my favourite flavours is chocolate chip and I love to sweeten things as naturally as possible so in this case, some ripe bananas are called up to star in this recipe.
Fluffy muffins are on the agenda, my friends!
Ingredients for this recipe:
How do you make banana muffins gluten free? Quinoa flour, my friends!
- quinoa flour
- baking powder + baking soda
- salt
- cinnamon
- ripe bananas
- coconut oil
- maple syrup
- egg
- milk
- vanilla
- dark chocolate chips
How do you make gluten free muffins from scratch?
Here are my favourite tips!
First, pick a good gluten free flour. I love quinoa flour and it is an excellent gluten free substitute in baked goods.
It does have a slightly bitter flavour so be sure to sweeten appropriately. In this particular recipe, we have the ripe banana and I also add a bit of maple syrup.
Yum!
My next tip for moist muffins is to make sure you don’t overmix the batter. Overmixing muffin batter can lead to a chewy, gummy result so simply fold the batter until it is just combined.
Portion out the batter into your muffin tin.
TIP! I use a cookie scoop for easy portioning.
I also use parchment liners so my batter doesn’t stick.
This gluten free banana muffin recipe bakes up so nicely complete with a crispy muffin top. Another added bonus is how lovely your kitchen starts to smell.
There is no better aroma than home-baked goods.
Am I right or am I right? 😉
If you’re wondering how long these banana chocolate chip muffins will last there are two answers.
The first is they will last up to a week at room temperature covered.
The second answer is three days at our house. lol
Look how moist and fluffy these beauties are!
I couldn’t resist taking a huge bite while they were still warm from the oven.
You won’t have to add butter or honey or anything else to these yummy muffins. They are perfect on their own.
We really ripped through this last batch enjoying them as snacks.
More healthy muffin recipes:
**This recipe was originally posted on October 20, 2020. Updated June 10, 2021, with recipe notes, writing, and photos.**
If you’ve tried my Gluten Free Banana Muffins, please rate the recipe and let me know how it turned out by leaving me a comment below. I’m always interested in feedback!
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Gluten Free Banana Muffins
Ingredients
- 1¾ cups quinoa flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 3 medium ripe bananas, mashed *about 1 cup of mashed banana
- 1/4 cup coconut oil (melted but not hot)
- 1/3 cup maple syrup (room temperature)
- 1 large egg (room temperature)
- 1/2 cup milk of choice (room temperature)
- 2 tsp vanilla
- 1/3 cup dark chocolate chips (save a handful to sprinkle on top)
Instructions
- Heat the oven to 350 and line a 12 cup muffin tin with parchment liners. Set aside.
- In a medium mixing bowl whisk together the dry ingredients: quinoa flour, baking powder, baking soda, salt, and cinnamon, Set aside.
- In a large mixing bowl, mash the ripe bananas well until there are no lumps remaining. Stir in the liquid coconut oil, room temperature maple syrup, egg, and milk (these need to be room temp so the coconut oil doesn't solidify on you), and milk and mix it all well to combine.
- Add the dry mixture to the wet, bit by bit, folding it in until JUST mixed. Over mixing can crush air bubbles resulting in gummy muffins.
- Gently fold in the chocolate chips. Remember to reserve a few to sprinkle on top!
- Scoop the batter into the prepared muffin tin and sprinkle the remaining chocolate chips on top.
- Bake for 22-25 minutes. Check your muffins to see if they are baked by inserting a toothpick into the center of one to see if it comes out clean.
- Let cool in the tin for 10 minutes then transfer to a rack.
- These muffins will keep, covered at room temperature for up to a week.
Notes
- Make sure you don’t overmix the batter. Overmixing muffin batter can lead to a chewy, gummy result so simply fold the batter until it is just combined.
How many cups is “3 medium ripe bananas, mashed”? Judgement of size is pretty subjective so I don’t like to guess.
About 1 cup, mashed.
Banana chocolate chip muffins are one of my faves. I love that I can make them gluten-free now. Thanks for this recipe (I agree they make the house smell amazing!)
Best air freshener ever!! Thanks Terri. 🙂
I’m pretty new to quinoa flour, so it’s nice to have a tasty and familiar recipe to work with! The texture on these muffins looks really fantastic!
Thanks, Sean! I’ve been loving the quinoa flour. 😉
Love how simple the recipe is and the natural sugar from the bananas. We always have ripe bananas at our house, so we will definitely give these a try.
Hope you love ’em!! Nothing like a good banana muffin. 🙂
i really love your GF recipes. Thanks for sharing
Gluten free is in such demand! Glad you love them. 🙂
I’ve never used quinoa flour for my GF muffins, but I may have to give it a try! These look great!
I’m a huge fan of quinoa flour! 🙂
These look like the perfect little muffins! Sounds delicious with quinoa flour and very healthy!😊
My belly is happy whenever I make these. 🙂
I love making healthy muffins to serve my kids for breakfast. These are so perfect!
They make a great breakfast!!
Great idea to use quinoa flour in these yummy muffins! It’s such a good source of protein. I doubt these will last even four days in our house!
They certainly don’t last long around here either! 😉