Easy and Moist Gluten Free Banana Nut Muffins Recipe
Who doesn’t love a banana muffin or a slice of delicious banana bread? This gluten-free banana muffin recipe is such an easy recipe to make, with simple ingredients, and yields muffins with a perfect texture, full of that irresistible banana flavor!
A Family Story
Growing up with sisters, I didn’t fully understand the phrase, “boys can eat,” until I married my handsome husband. With his lightning-fast metabolism and impressive physique, it seemed almost unfair how much he could eat without gaining a pound. Now, with a small army of boys—ages 9, 6, and 5—growing under my roof, I am both astonished and aghast at the sheer amount of food these little darlings can consume. Seriously, aghast. Enter: BANANAS. They rarely make it to the phase where they are perfectly ripe for banana bread or muffins. So, I began buying a bunch of very ripe bananas along with a bunch of not-so-ripe bananas in my weekly grocery haul. Plus, banana muffins make for an EASY breakfast or a healthy snack, especially during the school year!
I like to start my week with my muffin jar full. It makes getting breakfast checked off the list on busy mornings so much easier! When September hit, so did my pumpkin obsession. Pumpkin muffins all day long (I will share this recipe SOON)! Every once in a while, I need to change up our muffin routine. So, full steam ahead for the best banana muffins (GF style)!
Ingredients Needed:
Muffins:
- Overripe bananas: Mashed for that deep banana flavor.
- Melted butter: Adds richness and moisture.
- Sour cream: Makes the muffins super moist.
- Brown sugar: Adds a caramel-like sweetness.
- Coconut sugar: You can use white sugar, but I’ve been using coconut and brown sugar to keep it lower glycemic.
- Eggs: For structure and binding.
- Vanilla extract: For a warm, aromatic flavor.
- Baking powder: Helps the muffins rise.
- Baking soda: Works with the acidic ingredients to give extra lift.
- Cinnamon: Adds warmth and complements the banana flavor.
- Salt: Enhances all the flavors.
- Gluten-free all-purpose flour: I use my blend.
- Guar gum: Omit if your flour already has a binder like guar gum or xanthan gum.
- Chopped and slightly toasted walnuts: For a delightful crunch.
Crumble:
What is a muffin without a crumble?! Of course, that’s not everyone’s cup of tea, so this step is optional!
- Brown sugar: Adds sweetness and crunch.
- Butter, softened: Helps create a crumbly texture.
- All-purpose gluten-free flour: To hold the crumble together.
- Cinnamon: For extra flavor.
Instructions:
- Preheat the oven to 350°F: Line the muffin pan with parchment paper liners. This recipe makes 24 muffins, so prepare two pans with muffin liners.
- Mix the Wet Ingredients: In a stand mixer, combine mashed bananas and melted butter. Whisk to combine in a large mixing bowl. Then add sour cream, sugars, eggs, and vanilla. Whisk to combine.
- Mix the Dry Ingredients: In a separate bowl, combine baking powder, baking soda, cinnamon, salt, binder/gum, and flour. Add the dry ingredients to the wet ingredients and mix until completely incorporated.
- Fold in the Walnuts: Gently fold in the chopped walnuts.
- Prepare the Crumble: Combine the sugar, butter, flour, and cinnamon in a small bowl and stir to combine.
- Fill the Muffin Pans: Using a measuring cup or muffin scoop, add the muffin batter to muffin pans, filling each 3/4 full. Sprinkle the crumble atop the muffins before placing them in the oven.
- Bake: Bake for 25-30 minutes. Let the muffins cool for 3-5 minutes before moving them to a wire rack to finish cooling.
- Enjoy: Slather on the butter, grab your coffee, and ENJOY!
Tips and Tricks:
- Room Temperature Ingredients: When baking, it’s always best when ingredients are at room temperature. This helps them combine more easily and evenly.
- Flour Blends: I have not tried this recipe with other flour blends. For best results, use my gluten-free flour blend, which you can find here! However, I imagine Bob’s Red Mill or King Arthur would yield yummy results.
- Ripe Bananas: Make sure the bananas are overripe. This ensures maximum sweetness and banana flavor.
- Storing Muffins: These darlings are best when eaten warm and fresh from the oven! But thanks to the AP flour and guar gum husk, they miraculously stay soft and fluffy. Store them in an airtight container for up to 2 days. It’s best to warm them slightly in the microwave or the toaster oven before enjoying.
Why You Will Love This Recipe:
- Easy and Basic Ingredients: This recipe is straightforward and uses simple, pantry-staple ingredients.
- Great Texture: It truly replicates regular muffins made with wheat flour—so soft and moist!
- Easy Dough: The dough is easy to work with, making the baking process a breeze.
- Big Batch: This recipe makes a big batch of muffins, perfect for feeding a crowd or meal prepping for the week.
- Customizable: You can swap out the walnuts for mini chocolate chips or another favorite mix-in.
Storage:
While these muffins are best enjoyed fresh from the oven, they remain soft and delicious for days thanks to the gluten-free flour blend and guar gum. Store them in an airtight container for up to 2 days. To enjoy them warm, reheat them slightly in the microwave or toaster oven.
My Favorite Storage Method:
For longer storage, wrap each muffin individually in plastic wrap and store them in the refrigerator. This makes them super easy to grab for a quick breakfast or a delicious snack on the go.
Below is the recipe for delicious, moist (I know many despise this word, sorry!), flavorful banana nut muffins that are GLUTEN-FREE and indistinguishable from their wheat-based counterparts. Boo ya! Happy baking! Whether you’re a seasoned baker or new to gluten-free baking, these banana muffins are a delightful treat that everyone will love.
Easy and Moist Gluten Free Banana Nut Muffins Recipe
Ingredients
- 2 cups ripe bananas, mashed
- 1/2 cup butter, melted
- 1/4 cup sour cream
- 2 tsp vanilla
- 3 cups gluten-free flour
- 3/4 cup brown sugar
- 1/2 cup coconut sugar or maple syrup
- 1 tsp guar gum (omit if flour has binder)
- 1/2 tsp baking soda
- 1 1/2 tsp baking powder
- 1 tsp cinnamon
- 1 tsp salt
- 1 1/2 cups walnuts, toasted and chopped
Instructions
- Preheat the oven to 350°F: Line the muffin pan with parchment paper liners. This recipe makes 18 muffins, so prepare two pans with muffin liners.
- Mix the Wet Ingredients: In a stand mixer, combine mashed bananas and melted butter. Whisk to combine in a large mixing bowl. Then add sour cream, sugars, eggs, and vanilla. Whisk to combine.
- Mix the Dry Ingredients: In a separate bowl, combine baking powder, baking soda, cinnamon, salt, binder/gum, and flour. Add the dry ingredients to the wet ingredients and mix until completely incorporated.
- Fold in the Walnuts: Gently fold in the chopped walnuts.
- Prepare the Crumble: Combine the sugar, butter, flour, and cinnamon in a small bowl and stir to combine.
- Fill the Muffin Pans: Using a measuring cup or muffin scoop, add the muffin batter to muffin pans, filling each 3/4 full. Sprinkle the crumble atop the muffins before placing them in the oven.
- Bake: Bake for 15 minutes. Check muffin doneness. Bake an additional 5 minutes or until golden brown. Let the muffins cool for 3-5 minutes before moving them to a wire rack to finish cooling.
- Enjoy: Slather on the butter, grab your coffee, and ENJOY!
Enhancing Your Banana Muffins
While these gluten-free banana muffins are fantastic as is, there are several ways you can enhance and customize them to suit your preferences and dietary needs.
Adding Extra Flavor and Texture:
- Chocolate Chips: Substitute the walnuts with mini chocolate chips for a sweet twist. The chocolate melts into the muffin, creating delightful pockets of gooey goodness.
- Dried Fruits: Incorporate dried fruits like cranberries, raisins, or chopped dates for added chewiness and natural sweetness.
- Spices: Besides cinnamon, try adding a pinch of nutmeg or cardamom to give the muffins a more complex flavor profile.
Making It Healthier:
- Greek Yogurt: Replace the sour cream with Greek yogurt for a protein boost and a slightly tangier flavor.
- Oats: Fold in a half-cup of gluten-free oats to the batter for added fiber and a heartier texture.
Vegan Adaptation:
To make these muffins vegan, you can make a few simple substitutions:
- Butter: Use melted coconut oil or a vegan butter substitute.
- Sour Cream: Replace with a plant-based yogurt or sour cream.
- Eggs: Substitute each egg with a flax egg (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water and allowed to sit for a few minutes).
Final Thoughts:
These gluten-free banana muffins are not only easy to make but also versatile enough to be tailored to your liking. Perfect for breakfast, a snack, or even dessert, they are sure to become a favorite in your household. Whether you stick to the classic recipe or experiment with add-ins and substitutions, you’ll have a delicious batch of muffins every time. Happy baking!
