Gluten-free Banana Muffin Recipe
Servings: 12 muffins
Calories: 244kcal
These gluten-free banana muffins are moist, fluffy, and full of overripe bananas! They've got that beautifully domed muffin top, a must-have for bakery-style muffins!
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Ingredients
- 1¾ cups gluten-free 1-to-1 flour
- ¼ cup cornstarch
- ½ teaspoon fine sea salt
- ½ teaspoon baking soda
- 1½ teaspoon baking powder
- ½ teaspoon ground cinnamon
- ½ cup oil
- ½ cup granulated sugar
- ¼ cup brown sugar
- 2 large eggs
- 1½ cups mashed overripe bananas
- ¼ cup milk or buttermilk
- 1 teaspoon vanilla extract
- 1 cup mix-ins optional
Instructions
- In a bowl, combine gluten-free flour, cornstarch, salt, baking soda, baking powder, and cinnamon. Set the bowl aside.
- In a separate bowl, combine the oil, granulated sugar, brown sugar, eggs, mashed bananas, milk, and vanilla.
- Add the flour mixture to the banana mixture and mix until smooth. Fold in mix-ins if adding any, cover the bowl, and set it aside to let the flour hydrate for 30 minutes.
- Preheat the oven to 410°F (210°C) and line a muffin pan with paper liners. Evenly divide the muffin batter into the paper liners and bake for 7 minutes, then turn down the temperature without opening the oven to 375°F (190°C) and bake for an additional 15-17 minutes, or until a toothpick inserted into the center comes out clean, or with a couple of crumbs.
- Cool in the pan for 5 minutes before taking them out onto a wire rack to cool completely.
Notes
Dairy-Free: Swap out the milk for unsweetened non-dairy milk.
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Nutrition
Serving: 1muffin | Calories: 244kcal | Carbohydrates: 35g | Protein: 3g | Fat: 11g | Sodium: 213mg | Sugar: 17g