In celebration of Gluten-Free Diet Awareness Month, I am sharing one of my favorite gluten-free recipes. Banana Muffins!!
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Not only are these banana muffins gluten-free, it is also dairy free, egg free, and nut free. Now you can jazz it up anyway you want it, but this is what works for me so that way it doesn’t upset my allergies.
I suffer from many food allergies and food intolerance. I am allergic to eggs. Weird, but I am. Due to my Gilbert’s Syndrome, I have major digestive issues. These digestive issues have made me intolerant to dairy, gluten, and nuts as well. Now this is not to say that I can never have these things, however, my tummy doesn’t like it to much if I do. So I choose to avoid these foods.
Now here is another one for you. I will not eat a regular banana. Gross! I do not like the mushy texture of a banana. BUT, I love the flavor of a banana. So I have two ways that I will eat bananas. Chocolate covered frozen bananas – Dole makes an awesome one. Then there is banana muffins.
I am going to walk you through what I do to make these banana muffins, but the full recipe is below.
First I preheat the oven to 325 degrees. A higher temperature will cook the muffins too fast on the outside and it will not be cooked properly in the middle. Then I grease my muffin pan. You can also use paper muffin cups.
Okay, this part is how it is egg free. I will take 3 tablespoons of ground flax seed and mix it with 9 tablespoons of water. Then I place the mixture in the refrigerator for 10 minutes for it to “gel”. This is a substitute for eggs in baking recipes. There are some other ones, but this one is my favorite to use.
Next I will mash 3 bananas in a bowl. You can mashed them as much as you want. I like my creamy when done, but some like the banana chunks. Then I add 1/4 cup of vegetable oil, 1/4 cup of raw honey, 1 tablespoon of coconut sugar (not coconut flour), 2 teaspoons of vanilla, and 1/3 cup of applesauce. You can use sweetened or unsweetened applesauce. Now you want to mix it all up. Then add the flax/water (flax egg) mixture and mix well again.
In a separate bowl you want to mix 2 cups of flour, 1/4 teaspoon of salt, and 1 teaspoon of baking soda. For flour I like to use Bob’s Red Mill Gluten-Free 1 to 1 Baking Flour. For baking soda, I like to use Bob’s Red Mill Gluten-Free Baking Soda.
Next, add the dry ingredients into the wet ingredients. Mix well. Then you want to fill each muffin about 2/3 full. Then I bake the muffins for about 60 minutes. I check them at 45 minutes. These muffins can be dense if not cooked all the way. I take one out of the pan and check the bottom by pressing in a little, not enough to make a hole. If the muffin springs back out then it is done. You can also thumb on the bottom like you would do baked bread to see if they are done.
I have learned with gluten free flours, it does not all ways work the same as with wheat flours. It is a hit or a miss for me in baking. So far this recipe has worked for us. My daughter loves these muffins.
Plus you can add things to them to make them your own. Nuts (for those that like nuts), blueberries or cherries, or you can even add 1/4 cup of unsweetened cocoa powder for a chocolate taste.
I hope you enjoy this recipe and your banana muffins. Let us know how they turned out for you.
Do you have a favorite gluten-free recipe? Share it with us. Lets all celebrate Gluten-Free Diet Awareness Month together.
Banana Muffins (GF, DF, EF, NF)
- 3 bananas mashed
- 3 Tbsp ground flax seed
- 9 Tbsp water
- 1/4 cup vegetable oil
- 1/4 cup raw honey
- 1 Tbsp coconut sugar
- 2 tsp vanilla
- 1/3 cup applesauce
- 2 cups flour gluten-free blend
- 1/4 tsp salt
- 1 tsp baking soda
- Preheat oven to 325 degrees. Grease muffin pan or line with paper muffin cups.
- Mix ground flax and water in a small bowl. Place in refrigerator for 10 minutes.
- Mix bananas, oil, hone, coconut sugar, vanilla and applesauce in a large bowl.
- Add the flax/water mixture and mix well.
- In a medium bowl, mix flour, salt and baking soda.
- Add dry ingredients to wet ingredients and mix well.
- Fill muffin pan 2/3 full for each muffin.
- Bake for 60 minutes. You can check the muffins at 45 minutes. Check muffins by taking one out and pressing on the bottom of muffin. If the muffin springs back then it is done.
- Let cool and enjoy!