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Classic Gluten Free Banana Muffins

Classic Gluten Free Banana Muffins

Moist and tender gluten free banana muffins in the classic style, made with plenty of mashed ripe bananas and buttermilk for the perfect texture.

Moist and tender gluten free banana muffins in the classic style, made with plenty of mashed ripe bananas and buttermilk for the perfect texture.

Banana bread is not banana muffins. Either that sounds completely crazy to you, or you’re rolling your eyes because it’s so obvious. Either way, I felt it had to be said.

My recipe for gluten free banana bread calls for sour cream in the batter. It’s a lovely recipe, perfect in its simplicity. I’ve been making it, in one version or another, with nearly-overripe bananas for over a decade. I highly recommend your giving it a try. But a few things have changed in this perfect banana muffin recipe.

Moist and tender gluten free banana muffins in the classic style, made with plenty of mashed ripe bananas and buttermilk for the perfect texture.

This recipe for gluten free banana muffins calls for buttermilk, which is considerably thinner than sour cream, of course. Both buttermilk and sour cream will tenderize the heck out of a quick bread crumb, but buttermilk has more liquid.

If you tried to make my already-tender banana bread recipe with buttermilk, it would sort of cave in on itself during baking, and be rather difficult to slice. But muffins, being the miniature quick breads they are, can handle that extra moisture. They can even handle a little slice of banana baked right into the top of each muffin. Such little workhorses!

Moist and tender gluten free banana muffins in the classic style, made with plenty of mashed ripe bananas and buttermilk for the perfect texture.

A few general banana notes:

  • As long as you have a freezer, never worry about buying too many bananas. Like avocados, bananas ripen and demand to be eaten lest they go bad. But unlike avocados, they can be peeled, sliced and frozen, then stored until you need them. I freeze bananas in a single layer on a lined baking sheet, then pile them into a zip-top bag and return them to the freezer.
  • Frozen banana chunks are perfect for defrosting to make gluten free banana muffins and banana bread. Defrost them on the counter, or in the microwave at 50% power.
  • Frozen banana chunks make lovely n’ice cream.
  • Don’t have any proper, ripe bananas? You can ripen them in a hurry, like this.
Moist and tender gluten free banana muffins in the classic style, made with plenty of mashed ripe bananas and buttermilk for the perfect texture.
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Prep time: Cook time: Yield: 12 muffins

Ingredients

1 3/4 cup (245 g) all purpose gluten free flour (I used Better Batter)

3/4 teaspoon xanthan gum (omit if your blend already contains it)

1/4 cup (36 g) cornstarch (or try arrowroot)

1 teaspoon baking powder

1/2 teaspoon baking soda

3/4 teaspoon kosher salt

2/3 cup (133 g) granulated sugar

6 tablespoons (84 g) unsalted butter (or virgin coconut oil), melted and cooled

2 eggs (100 g, weighed out of shell) at room temperature

2/3 cup (5 1/3 fluid ounces) buttermilk, at room temperature

1 teaspoon pure vanilla extract

1 1/2 cups (300 g) mashed ripe bananas (from about 3 medium bananas)

1 banana, sliced thin (optional)

Directions

  • Preheat your oven to 350°F. Grease or line a standard 12-cup muffin tin and set it aside.

  • In a large bowl, place the flour, xanthan gum, cornstarch, baking powder, baking soda, salt and sugar, and whisk to combine well. In a separate, medium-size bowl, place the butter, eggs, buttermilk, vanilla and mashed bananas, and beat until well-combined. Create a well in the center of the dry ingredients, and add the butter and banana mixture. Mix to combine. The mixture be lumpy because of the bananas, and thick but soft.

  • Divide the batter evenly among the prepared wells of the muffin tin, and shake back and forth to evenly distribute the batter in each well. Place one slice of the optional additional banana in the center of each well, and press down gently to help it adhere to the batter.

  • Place the muffin tin in the center of the preheated oven and bake until a toothpick inserted into the center comes out with no more than a few moist crumbs attached (about 20 minutes if you used the optional banana slices, 18 minutes if not). Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Love,
Nicole

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  • Carole

    Can I substitute milk and lemon juice for the buttermilk ??
    Thanks for the info on freezing the bananas. I always smashed them and froze them and it wasn’t a pretty sight.

    • I’m sure you can, Carole. That will have more moisture than a store-bought buttermilk, so maybe use a touch less. I’d pay close attention to the consistency of the batter as you add buttermilk, and compare it to the photo.
      That’s actually very funny about mashed frozen bananas. I can just imagine!

  • Jodie

    if I wanted to use a spelt flour for this would I still need the gum?

  • Jodie Mcdonough

    if I wanted to use a spelt flour for this would I still need the gum?

    • Spelt is an ancient form of wheat, Jodie, so I don’t bake with it at all. I don’t think you’d need to use a gum with it in baking, since it’s gluten-containing, but I don’t know. Sorry!

  • Wilma Murphy

    Thank you for the recipe, I am so glad I came upon your blog. I have tried several gluten free recipes in the past and most of them taste like cardboard or sand. These muffins looks great and I am definitely going to try that. I just want to let you know that I have successfully freeze avocados and used them in my smoothies

  • Michelle Hannah

    Could you make them without the buttermilk? I’m dairy free, so is there something else I could use or just omit it all together?

  • Jan

    Could I use soy cream in place of the buttermilk as I too am dairy free. Ex

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