Description
These Gluten Free Banana Muffins are moist, flavorful, and perfect for a healthy snack or breakfast. Made with ripe bananas, oat flour, and almond flour, they offer a naturally sweet and nutty taste while being free from gluten. Enhanced with warm cinnamon and chocolate chips, these muffins are easy to prepare and a delicious treat for the whole family.
Ingredients
Wet Ingredients
- 1 3/4 cups mashed or pureed ripe banana (about 4 medium sized bananas)
- 1 egg (flax egg works really well too)
- 3 tablespoons oil or melted butter
- 1 teaspoon vanilla extract
- 1 teaspoon apple cider vinegar
- 2/3 cup sugar
Dry Ingredients
- 1 2/3 cups + 1 tablespoon oat flour (spooned and leveled)
- 1 cup fine blanched almond flour (spooned and leveled)
- 1/2 teaspoon cinnamon
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Add-ins
- 1/2 cup chocolate chips
Instructions
- Preheat: Preheat the oven to 350 degrees Fahrenheit (177 degrees Celsius) to prepare for baking the muffins evenly.
- Mash Bananas: Peel and mash the bananas until you have a full 1 3/4 cup measure. If you fall short, add half a banana to achieve the correct amount.
- Puree Option: Alternatively, pureeing the bananas instead of mashing can yield fluffier muffins without dense banana pockets.
- Add Wet Ingredients: In the same bowl with the mashed bananas, whisk in the egg or flax egg, apple cider vinegar, vanilla extract, sugar, and oil or melted butter until fully combined.
- Whisk Dry Ingredients: In a separate bowl, mix together oat flour, almond flour, cinnamon, baking powder, baking soda, and salt until well incorporated.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, stirring gently just until combined. Avoid overmixing to keep the muffins tender.
- Add Chocolate Chips: Fold in the chocolate chips evenly throughout the batter.
- Portion Batter: Divide the batter evenly into a 12-cup muffin pan lined with paper liners or lightly greased to prevent sticking.
- Bake: Bake in the preheated oven for 20-25 minutes or until a toothpick inserted in the center comes out clean.
- Cool: Remove the muffins from the oven and allow them to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
- You can substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) for a vegan alternative.
- The sugar amount can be adjusted to taste or replaced with coconut sugar for a healthier option.
- Ensure oat flour is gluten-free certified if strict gluten sensitivity.
- Bananas should be very ripe for best natural sweetness and flavor.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
