These moist gluten-free banana muffins are delicious, fluffy, and perfectly sweet and best of all, HEALTHY! If you’ve been on the hunt for a gluten free zucchini muffins or snack option for a grab and go kind of day, these are it. The best part is that the banana muffins are easily customizable and gluten-free! Another option is serving banana muffins if you are planning on hosting a baby shower, bridal shower, Mother’s Day brunch, or any other event.
You can make up multiple batches and even adjust the add-ins to give them different flavors. The only problem is that everyone will gobble up every last crumb! Eggs: All you need is a couple of eggs, and they will bind all the ingredients together just right. Butter: When possible, use unsalted butter that has been softened. If you can, set it out for a couple of hours before you start baking.
You can also use coconut or olive oil if you would rather. Brown sugar: These gluten-free muffins have the right amount of sweetness with adding brown sugar. You can easily swap the brown sugar for white sugar or coconut sugar if you’d rather. Milk: Any kind of milk that you have would work fine, or if you want Greek yogurt and sour cream would also be a fantastic fit. Vanilla extract: I rarely bake anything without the help of some delicious vanilla extract. It adds enough flavor to take it to the next level. Gluten-free flour: Use your favorite gluten-free flour mix.
Or if you don’t want these to be gluten-free, that’s no problem! Just use regular all-purpose flour instead. Baking powder and soda: The combination will give the muffins a great rise and keep them fluffy and amazing. Salt: Just a little bit of salt, and that’s all you need. Chocolate chips: Chocolate and bananas go so incredible together. You can also add in any other flavors you like too.
Prepare a muffin tin with liners or use a silicone muffin pan instead. Mix together the mashed bananas, sugar, eggs, butter, milk, and vanilla in a large bowl. Use a whisk to combine well. Next, add in the flour, baking powder, baking soda, salt, chocolate chips, and any other ingredients you are adding in. Be sure to Line the bottom of the container or bag with paper towels and in between layers of muffins to absorb any excess moisture.
Store at room temperature for up to 4 days. Wrap the muffins individually in plastic wrap, foil or place in a single layer in a freezer-safe zipper bag. Be sure to remove as much of the excess air as possible o to prevent freezer burn. Additionally, don’t forget to write the date on them so you never forget when you put them in the freezer! Allow them to thaw at room temperature or microwave for 30 seconds or until the muffins are warm to the touch and no longer frozen. If you’ve been on the hunt for a breakfast or snack option for a grab and go kind of day, these are it.
In a large bowl, mash the bananas. Add the eggs, sugar, butter, milk, and vanilla extract. Stir in the flour, baking powder, baking soda, salt, and chocolate chips. Divide batter into prepared muffin cups and bake 20-22 minutes or until cooked through. This post may contain affiliate links, which help keep the content free. Full Disclosure policy can be found here. 00743 11 40 C 11 55.