Gluten Free Banana Nut Muffins Recipe
These Gluten Free Banana Nut Muffins are moist, flavorful, and packed with ripe bananas and crunchy walnuts. Perfect for a healthy breakfast or snack, they are made with a gluten free flour blend and naturally sweetened with both granulated and brown sugar. Baked to golden perfection, these muffins offer a delicious cinnamon aroma and a tender crumb that everyone will love.
- Prep Time: 15 minutes
- Cook Time: 24 minutes
- Total Time: 39 minutes
- Yield: 12 muffins
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Dry Ingredients
- 1 1/2 cups gluten free flour blend
- 1 1/2 teaspoons baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
Wet Ingredients
- 1 1/4 cups mashed ripe bananas
- 1/4 cup granulated sugar
- 1/2 cup brown sugar, firmly packed
- 1/2 cup unsalted butter, melted and cooled slightly
- 1/4 cup almond milk, room temperature
- 1 large egg, room temperature
Add-ins
- 1 cup chopped walnuts
Instructions
- Preheat oven: Preheat your oven to 350° F (175° C). Prepare a standard muffin pan by greasing it lightly or lining it with baking cups to prevent sticking.
- Mix dry ingredients: In a large mixing bowl, whisk together the gluten free flour blend, baking soda, salt, and ground cinnamon thoroughly to ensure even distribution of leavening agents and spices.
- Combine wet ingredients: In a separate medium bowl, stir together the mashed ripe bananas, granulated sugar, brown sugar, melted butter, almond milk, and egg until well blended into a smooth mixture.
- Combine wet and dry: Pour the wet banana mixture into the dry ingredient bowl and stir gently until just combined. Avoid over-mixing to keep the muffins light and tender.
- Add walnuts: Fold in half of the chopped walnuts carefully into the batter for nutty texture throughout the muffins.
- Fill muffin cups: Evenly divide the batter among the prepared muffin cups. Sprinkle the remaining chopped walnuts over the tops to add an appealing crunch and enhance appearance.
- Bake muffins: Bake in the preheated oven for 22-24 minutes, or until the muffin tops are golden brown and a wooden pick inserted into the center comes out clean, indicating doneness.
- Cool and serve: Allow the muffins to cool in the pan for about 10 minutes, then transfer them to a wire rack to cool completely before serving, ensuring the muffins set properly and are easy to handle.
Notes
- Ensure bananas are ripe with brown spots for maximum sweetness and flavor.
- You can substitute walnuts with pecans or omit nuts for a nut-free version.
- Use a gluten free flour blend that contains xanthan gum for best texture.
- The almond milk can be replaced with any milk alternative or dairy milk if desired.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
