Indulge in the delightful goodness of gluten-free banana muffins that are not only delicious but also simple to whip up. Perfect for those with dietary restrictions or anyone looking for a healthier alternative, these moist and flavorful muffins are a treat for the taste buds. Let's dive into the easy-to-follow recipe with gluten-free ingredients.
– 2 ripe bananas, mashed– 1/3 cup melted coconut oil or vegetable oil– 1/2 cup maple syrup or honey– 1 teaspoon vanilla extract– 2 large egg– 1 3/4 cups gluten-free all-purpose flour– 1 teaspoon baking soda– 1/4 teaspoon salt– 1/2 teaspoon ground cinnamon– Optional: 1/2 cup chopped nuts or chocolate chips for added texture
Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease the cups.
In a large mixing bowl, combine the mashed bananas, melted coconut oil (or vegetable oil), maple syrup (or honey), vanilla extract, and eggs. Mix well until the ingredients are thoroughly combined.
In a separate bowl, whisk together the gluten-free all-purpose flour, baking soda, salt, and ground cinnamon. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. If desired, fold in chopped nuts or chocolate chips for extra flavor.
Spoon the batter into the prepared muffin cups, filling each about two-thirds full. This recipe typically yields 12 standard-sized muffins.
Place the muffin tin in the preheated oven and bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
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