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–+ servings

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!
Prep Time 20 minutes
Bake Time 25 minutes
Serving Size 12 muffins

Ingredients

  • 2 cups ripe bananas, mashed (about 4 bananas)
  • 1/2 cup butter, melted
  • 2 eggs, room temperature room temperature
  • 1/3 cup sour cream
  • 1/2 cup brown sugar
  • 1/2 cup maple syrup
  • 2 tsp vanilla
  • 2 cups gluten-free flour
  • 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 optional

Crumble

  • 2/3 cup brown sugar
  • 4 tbsp all-purpose gluten-free flour
  • 4 tbsp butter softened: Helps create a crumbly texture.
  • 1/4 tsp cinnamon

Instructions

  • Preheat the oven to 425°F: Line the muffin pan with parchment paper liners. This recipe makes 12 muffins.
  • Measure out two cups of mashed bananas and pour into a sauce pan. Cook the smashed bananas over medium low hear, stirring occasionally to avoid burning. Cook for 5 minutes.
  • Mix the Wet Ingredients: In a stand mixer, or by hand, 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.
  • Fill the Muffin Pans: Using a measuring cup or muffin scoop, add the muffin batter to muffin pans, filling each 3/4 full. Let the batter sit for 20 minutes while you make the crumble.
  • Prepare the Crumble: Combine the sugar, butter, flour, and cinnamon in a small bowl and stir to combine. Sprinkle the crumble atop the muffins before placing them in the oven.
  • Bake: Bake for 5 minutes at 425, then reduce temperature to 350 without removing the muffins from the oven. 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!