Gluten-Free Banana Muffins (Egg-free!)

gluten free banana muffins on cooling rack

Gluten-Free Banana Muffins (Egg-free!)

Course: Breakfast, Snack

Cuisine: gluten-free

Keyword: gluten-free banana muffins

Prep Time: 10

Cook Time: 25

Total Time: 35

Servings:

Calories: 157kcal

Author: Megan Gilmore

These Gluten-Free Banana Muffins are unbeivably light and fluffy, with the perfect amount of sweetness. I love that they are oil-free and vegan, too!

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Ingredients

1 1/2 cups mashed banana (about 3 large ripe bananas)
3/4 cup coconut sugar (or other granulated sugar)
1/2 cup all-natural almond butter (no salt added)
1 cup gluten-free all purpose flour (I use King Arthur's brand)
2 teaspoons baking powder
1 teaspoon vanilla extract
1/4 teaspoon salt

Instructions

Preheat the oven to 350ºF and line a muffin tin with 12 muffin cups.
In a large bowl, combine the mashed banana, sugar, almond butter, flour, baking powder, vanilla, and salt and stir well until the batter is relatively smooth. (You can do this in a food processor, if you want an ultra-smooth batter with no chunks of banana, but I usually just stir it together by hand.)
Divide the batter among the 12 muffin cups, using roughly a scant 1/4 cup measure. The cups should be only 1/2-3/4 of the way full. Bake at 350ºF until the muffins rise and feel firm to a light touch in the center, about 25 to 30 minutes.
Let the muffins cool completely, then enjoy. You can store these muffins at room temperature for up to 2 days, but they will dry out over time, so I recommend keeping them in an airtight container in the fridge for up to a week, instead. They also freeze well if you want to make extra!

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Notes

This recipe works best with a gluten-free flour blend, not a single gluten-free flour, like oat flour or almond flour. If you need a nut-free recipe, try using sunflower butter or tahini in place of the almond butter.

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