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.
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!
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.