Easy and Moist Gluten Free Banana Nut Muffins Recipe
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!
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Ingredients
- 2 cups ripe bananas, mashed (about 4 bananas)
- 2 eggs, room temperature room temperature
- 1/2 cup butter, melted
- 1/3 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
Crumble
- 2/3 cup Brown sugar
- 4 tbsp All-purpose gluten-free flour
- 2 tbsp Butter softened: Helps create a crumbly texture.
- 1/4 tsp Cinnamon
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!
Servings: 18 muffins