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Mini Gluten Free Banana Muffins

Mini Gluten Free Banana Muffins

Homemade mini gluten free banana muffins made in the style of Entenmann’s Little Bites. Just like the classic snack, but safely gluten free!

Little Bites-Style Gluten Free Banana Muffins

There are so many reasons I love copycat recipes, like these mini Gluten Free Banana Muffins, just like Little Bites. Every recipe in my new book, Gluten Free Classic Snacks (have your copy yet?!), is something that I’ve been missing as a Gluten Free Person—and something that I desperately wanted to share with my Gluten Free Son (our family’s original Gluten Free Person). I want to bring back everything that you thought you’d never have again.

Little Bites-Style Gluten Free Banana Muffins

The manufacturers’ ingredient lists on the actual products I’m looking to copycat sometimes reveal truly the smartest ingredient innovations. Like the banana puree that is the very first ingredient on the Entenmann’s Little Bites Banana Muffins package. So smart!

Little Bites-Style Gluten Free Banana Muffins, Step by Step

Pureeing bananas (with just a little milk) gives these mini gluten free banana muffins a seriously deep banana flavor and even takes the place of some of the fat in the recipe. Genius! And if you keep chopped bananas in your freezer at all times like I do (just take ripe bananas, peel and slice them into a large pieces, freeze in a single layer on a baking sheet and then pile into a zip-top bag when they’re frozen solid), all you have to do is defrost and puree them with some milk and you can have these muffins at a moment’s notice.

Little Bites-Style Gluten Free Banana Muffins
These mini muffins taste just like the packaged snack, so they’re perfect for tossing in that lunch box or for an after-school snack. Who says food isn’t love?!

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Prep time: Cook time: Yield: 24 mini muffins

Ingredients

1 large ripe banana (140 g)

2 tablespoons (1 fluid ounce) milk, at room temperature

2 tablespoons (28 g) unsalted butter, melted and cooled

2 teaspoons (9 g) neutral cooking oil

2 eggs (120 g, weighed out of shell) at room temperature, beaten

1 tablespoon (21 g) molasses

1 cup + 2 tablespoons (158 g) all purpose gluten free flour (I used Better Batter)

1/2 teaspoon xanthan gum (omit if your blend already contains it)

1/4 cup (36 g) cornstarch*

1 teaspoon baking powder

1/8 teaspoon baking soda

1/2 teaspoon kosher salt

1/2 cup (100 g) granulated sugar

*If you are using a high-starch all purpose gluten free flour blend like Cup4Cup or my mock Cup4Cup, in place of cornstarch, use an equal amount of additional all purpose gluten free flour blend, by weight.

 

Directions

  • Preheat your oven to 350°F. Grease the wells of a standard 24-cup miniature muffin tin and set it aside.

  • In a blender or food processor, puree the banana with the milk until smooth. If possible, weigh your banana before blending it and add or subtract banana to ensure the proper weight (140 g). Add the butter, oil, eggs and molasses, and blend again until smooth. Set the wet ingredients aside. In a large bowl, place the flour blend, xanthan gum, cornstarch, baking powder, baking soda, salt and sugar, and whisk to combine well. Create a well in the center of the dry ingredients and pour in the wet ingredients, scraping the inside of the blender or food processor to ensure you are including all of the wet ingredients. Stir to combine. The batter will be thick but smooth. Divide the batter evenly among the prepared wells of the miniature muffin tin and smooth the batter in each well with wet fingers.

  • Place in the center of the preheated oven and bake until lightly golden brown around the edges and a toothpick inserted in the center of a muffin toward the center of the tin comes out with a few moist crumbs attached (about 12 minutes). Remove from the oven and allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

  • Adapted from the Entenmann’s Little Bites-Style Gluten Free Blueberry Muffins in Gluten Free Classic Snacks.

Love,
Nicole

 

Gluten Free Classic Snacks: 100 Recipes for the Brand-Name Treats You Love

If you liked this recipe, you'll love this book!

Did you think going gluten-free meant giving up your favorite snack foods? Well not anymore! Gluten Free Classic Snacks helps you bring back the memories of those classic snacks, whether it’s a little surprise in a lunchbox or a treat at the end of the day. Make all the most popular cookies, snack cakes, and crackers you’ve been missing—from Thin Mints(R) Girl Scout Cookies(R) and Hostess(R) Twinkies(R) to Keebler(R) Club(R) Crackers and Kellogg’s(R) Pop-Tarts(R) Toaster Pastries—in your own kitchen with ease.

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Comments are closed.

  • krisit
    April 16, 2015 at 8:36 PM

    I am making these for this Mom’s campout this weekend. There are a bunch of GFers. So the morning will be nice with these. Just a note, I use my hand held mixer (like for smoothies) and puree the bananas in a bowl. Much easier than getting out my food processor or even the blender. These are delish Nikki!!!!

    • Kristi
      April 16, 2015 at 8:38 PM

      I can’t believe I renamed myself Krisit. lol, Kristi

  • sam
    April 15, 2015 at 4:00 AM

    Great recipe! The first GF one I’ve tried that has been easy with awesome results. I don’t have a mixer & the scale battery is dead so I guestimated with cups & tablespoons, also had to sub some ingredients… And they’re perfect! Thank You. Can’t wait to try more xxx

  • Lynn Elliott
    April 13, 2015 at 8:25 AM

    We love banana, and that they freeze, but at what point should you not use the banana’s? Some of mine in the freezer look really dark. Thanks for all your wonderful
    Recipes.

  • Michelle
    April 10, 2015 at 6:38 PM

    I LOVE your banana muffin recipes- the crumb one and the nutella one especially, so I can’t wait to try these! Thank you!!

    • April 11, 2015 at 7:43 AM

      I really think you’ll love them, Michelle. I think they might even take first place. :)

  • Tracy Sockriter
    April 10, 2015 at 1:49 PM

    “Classic Snacks” book arrived yesterday. I can’t wait to start.

    • April 11, 2015 at 7:43 AM

      Oh yay, Tracy! I can’t wait to hear you how like it!!

  • Audrey
    April 10, 2015 at 11:46 AM

    Yum!! I would love to make these but I don’t have a mini muffin pan.. Any idea how long I should bake them in a regular sized muffin pan?

    • April 10, 2015 at 12:47 PM

      Hi, Audrey, I haven’t baked them in a standard 12-cup muffin tin, but I’d set the timer for 22 minutes and then test! If your pan is dark in color, they’ll bake faster.

  • Mare Masterson
    April 10, 2015 at 10:58 AM

    I always have banana in the freezer! Now I just need mini muffin pans. I never saw the need for them until this recipe!

    • April 10, 2015 at 12:46 PM

      I have tried so many mini muffin tins, Mare, and my favorite is still USA Pans. The other ones all seem to have a strange shape to the wells, or they don’t bake evenly or … some other problem!

    • Mare Masterson
      April 10, 2015 at 4:56 PM

      I really like the USA pans for baking, so I would go with them first.

    • Michelle
      April 10, 2015 at 6:37 PM

      The USA pans are the best I’ve used. I love the loaf pan, the regular muffin pan, the cake pans, and the cookie sheets. I think my current mini muffin pan needs to have an unfortunate accident, so I can buy the USA one…..

    • April 11, 2015 at 7:44 AM

      I’ll be honest, I moved away from a lot of the USA Pans bakeware (the lines on their baking sheets and loaf pans finally ruined me for them), but their muffin tins are still unequaled!

    • Holly
      April 13, 2015 at 7:16 PM

      What baking sheets do you like, if not the USA brand?

  • Jennifer S.
    April 10, 2015 at 10:13 AM

    beautiful!

    • April 10, 2015 at 12:45 PM

      Aw, thanks, Jennifer!!

  • Liz
    April 10, 2015 at 9:56 AM

    I have all your books in Kindle–they’re awesome! Going to try these banana muffins today. Thanks!

  • Lucy
    April 10, 2015 at 9:33 AM

    Yum, have a few frozen bananas :)
    So I ordered the Better Batter flour from the States and picked it up yesterday…yea!
    Ordered the book and thermometer from Amazon Canada, won’t arrive until May 7th…say what? Wanted to save a few $$ since the Canadian $ is low, now I’m paying the price….
    I should have listened to my old man…
    I have a little break today, the fruit trees won’t arrive until late this afternoon. So in the kitchen you’ll find me :)
    Kitchen is my domain, my old man can’t boil water to save his life…. this maybe a conspiracy…
    Have a great day Nicole :)

    • April 10, 2015 at 12:45 PM

      May 7, Lucy? That stinks! I will try to keep you in new recipes from now until then anyway. :)

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