About the Recipe
Gluten-Free Banana Muffins are a convenient and delightful way to use overripe bananas. They’re soft, moist, and bursting with banana flavor, making them an irresistible treat for banana lovers. The recipe uses ripe bananas for a naturally sweet taste, requiring minimal added sugars and making them healthier than many traditional baked goods.
These muffins are versatile and can be enjoyed as a quick breakfast, a satisfying snack, or a simple dessert. Their appealing aroma evokes feelings of comfort and nostalgia, making them a favorite in many households.
Preparing Gluten-Free Banana Muffins is easy. With just a handful of ingredients, you can whip up a batch in no time. The basic recipe includes ripe bananas, gluten-free flour, eggs, and additional ingredients like baking powder, baking soda, and salt. This simplicity allows even novice bakers to create delicious muffins.
These muffins are highly customizable, allowing you to tailor them to your taste preferences or dietary needs. You can add nuts, chocolate chips, dried fruits, oats, chia seeds, or flaxseeds for enhanced flavor and texture. The possibilities are endless, making them an exciting option for experimentation in the kitchen.
Gluten-Free Banana Muffins are a kitchen staple due to their adaptability and ease of preparation. They transform overripe bananas into a delicious treat. Try this simple recipe when you have ripe bananas on hand. Enjoy freshly baked banana muffins, perfect for any time of day!
Ingredients
½ cup + 1 tablespoon sweet rice flour
½ cup white rice flour
½ cup + 1 tablespoon tapioca flour
¼ cup brown rice flour
¾ teaspoon xanthan gum
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
1 stick unsalted butter, room temperature or ½ cup oil
1 cup granulated sugar
2 teaspoons pure vanilla extract
8 oz sour cream, room temperature
4 large eggs
3 mashed very ripe bananas
½-1 cup mini chocolate chips optional
Preparation
Preheat the oven to 350 degrees Fahrenheit and grease cake pans. In a large mixing bowl, cream together the butter and sugar until smooth.
Add the eggs and vanilla extract, and beat until well combined.
Gradually add the flour, baking soda, and salt, beating until just incorporated.
Stir in the mashed banana and sour cream, mixing until fully incorporated.
Carefully fold in the chocolate chips.
Scoop the batter into the prepared pans and bake for approximately 18 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for 5 minutes, then turn it out onto a cooling rack to cool completely.
Notes
