1. How can I make these muffins egg-free?

You can easily make this recipe egg-free by using a "flax egg." To replace the two large eggs, simply mix two tablespoons of ground flaxseed with six tablespoons of water. Let the mixture sit for about five minutes to thicken, and then add it to the recipe just as you would the regular eggs.

2. Why do my gluten-free muffins sometimes turn out gummy?

A gummy texture in gluten-free baking often comes from overmixing the batter. Once you combine the wet and dry ingredients, stir only until the flour is no longer visible. A few lumps are perfectly fine and actually lead to a much lighter, more tender muffin.

3. Can I reduce the sugar in this recipe?

Yes, you can! The riper your bananas are, the more natural sweetness they provide. If your bananas are very brown and speckled, they are at their sweetest, and you could easily reduce the added brown sugar to just a couple of tablespoons or even omit it if you prefer a less sweet muffin.

The Best Moist Gluten-Free Banana Muffins (So Easy!)

Name: The Best Moist Gluten-Free Banana Muffins (So Easy!)
Prep time: 12 min
Cook time: 16 min
Total time: 30 min
Cuisine: American
Ingredients: 1½ cups gluten-free all-purpose flour; ¼ cup brown sugar or coconut sugar; 1 teaspoon baking soda; ½ teaspoon fine salt; 3 medium ripe bananas, mashed (about 1 heaping cup); 2 large eggs; ¼ cup avocado oil or olive oil; 1 teaspoon pure vanilla extract; ½ cup chocolate chips, plus extra for sprinkling on top (optional)

Description

The only recipe you need for perfectly moist and fluffy Gluten-Free Banana Muffins! Made with simple ingredients and super ripe bananas, this easy recipe delivers delicious, tender muffins every time. Optional chocolate chips make them an extra special treat!

Ingredients

Scale

1½ cups gluten-free all-purpose flour

¼ cup brown sugar or coconut sugar

1 teaspoon baking soda

½ teaspoon fine salt

3 medium ripe bananas, mashed (about 1 heaping cup)

2 large eggs

¼ cup avocado oil or olive oil

1 teaspoon pure vanilla extract

½ cup chocolate chips, plus extra for sprinkling on top (optional)

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Instructions

1. Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners and spray them with cooking spray.

2. In a bowl, whisk together the gluten-free flour, brown sugar, baking soda, and salt.

3. In a second, larger bowl, mash the bananas. Add the eggs, oil, and vanilla and stir well to combine.

4. Pour the dry ingredients into the wet banana mixture and stir gently with a spatula just until the flour is moistened. Do not overmix.

5. If using, gently fold in the chocolate chips.

6. Fill each muffin liner about two-thirds full with batter and top with a few extra chocolate chips if desired.

7. Bake for 13-16 minutes, or until a toothpick inserted into the center comes out clean.

8. Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Storage: Store in an airtight container at room temperature for up to 5 days or in the refrigerator for up to 10 days.

Freezing: These muffins freeze perfectly. Once cool, store them in a freezer-safe bag for up to 3 months.

Pro Tip: Using very ripe, brown-spotted bananas is the key to getting the sweetest flavor and most moist texture.

Prep Time: 12 minutes
Cook Time: 16 minutes
Category: Breakfast, Snack, Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 185
Sugar: 9g
Sodium: 213mg
Fat: 8g
Saturated Fat: 2g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 2g
Protein: 3g
Cholesterol: 24mg