Gluten-free Banana Muffins
Super easy, super yummy, and they bake up so much faster than banana bread!
Ingredients
- 3 Ripe, Mashed Bananas
- 1/2 C Milk
- 1/4 C Cooking Oil (like canola or vegetable)
- 1 Egg
- 1/3 C Sugar
- 1/4 tsp Salt
- 2 tsp Baking Powder
- 1 3/4 C Gluten-free Measure-for-Measure Flour
- 2 Tbsp Cinnamon Sugar (optional)
Instructions
- Preheat oven to 400˚
- Spray muffin tin with non-stick cooking spray, or line with muffin liners.
- Combine mashed bananas, sugar, egg, oil, and milk in bowl or mixer, mix until combined.
- Add gluten-free flour, baking powder, and salt.
- Mix all ingredients until well combined, scraping down sides of the bowl as needed.
- Pour batter into prepared muffin tins, about 3/4 full.
- Optional: Sprinkle with cinnamon sugar.
- Bake for 20 minutes, until tops are set and golden.
- Cool in muffin pan for 5 minutes, transfer to cooling rack to cool completely.
Notes
If you have a stand mixer, you can mash the bananas by adding them to the mixer first and turning it on, which saves a dirty bowl!
While we're talking about saving bowls, most muffin recipes have you mix the dry ingredients in one bowl, the wet in another bowl and then combine. Because I'm lazy and hate washing dishes, I never do this and it works out for me. I just combine the wet ingredients first and then add all the dry ingredients. As always, you do you, boo.