How can I store these gluten-free banana muffins?

Allow the banana muffins to cool fully on the counter. Place cooled muffins in an airtight container or a Ziploc bag and store at room temperature for up to 1 week. Ensure the muffins are thoroughly cooled before sealing them up, as trapped steam from the warm muffins will make them excessively moist and a little sticky.

Can I freeze these muffins?

Yes! These gluten-free banana muffins can be stored in an airtight container or resealable freezer bag and frozen for up to one month. If using a bag, squeeze all the air before sealing. To prevent the muffins from sticking together when frozen, you can put them back in the muffin tin and freeze them for 20 minutes. Once partially frozen, the muffins can be placed in a resealable bag or an airtight container, and they won’t stick together.

What can I use if I don’t have silicone muffin liners?

Paper muffin liners did not work great when testing this recipe because the muffins tended to stick to the liners. If you do not have silicone muffin liners, you can grease the tin with coconut oil or cooking spray and scoop the batter directly into the muffin tin wells. This will work best with a non-stick tin. In addition, you can run a butter knife along the well to help release muffins.

The Best Gluten-Free Banana Muffins - Easy

Name: The Best Gluten-Free Banana Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 2 cups gluten-free 1:1 all-purpose flour (256 g) (your favorite Gluten-free flour blend); 2 tsp baking powder; 1/2 tsp ground cinnamon; 1 tsp sea salt; 1 rounded cup mashed bananas (about 3 small bananas, 280 g); 1/2 cup (120ml) avocado oil or canola oil; 1/2 cup light brown sugar, packed (85 g); 2 large eggs; 1/4 cup (60ml) milk, dairy or alternative; 1 tsp pure vanilla extract; Variations and Favorite Mix-Ins with Banana Muffins; Add a 1/2 cup of Chocolate Chips

The Best Gluten-Free Banana Muffins

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This moist gluten-free banana muffin recipe is perfect for an easy breakfast or a delicious snack! It is full of rich banana flavor and perfect for the whole family on a busy morning!

Author: Sherie Friedlander
Prep Time: 10 Minutes
Cook Time: 20 Minutes
Total Time: 30 Minutes
Yield: 12 Muffins 1x
Category: Desserts
Method: Bake
Cuisine: American
Diet: Gluten Free

Ingredients

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2 cups gluten-free 1:1 all-purpose flour (256 g) (your favorite Gluten-free flour blend)

2 tsp baking powder

1/2 tsp ground cinnamon

1 tsp sea salt

1 rounded cup mashed bananas (about 3 small bananas, 280 g)

1/2 cup (120ml) avocado oil or canola oil

1/2 cup light brown sugar, packed (85 g)

2 large eggs

1/4 cup (60ml) milk, dairy or alternative

1 tsp pure vanilla extract

Variations and Favorite Mix-Ins with Banana Muffins

Add a 1/2 cup of Chocolate Chips

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Instructions

Preheat the oven to 375 F. Line a muffin tin with silicone liners and set aside.
Combine the dry ingredients (except for the brown sugar) in a large bowl and whisk until evenly dispersed.
In a large mixing bowl, mash the bananas with a fork until there are no large lumps. Measure out one rounded cup of mashed bananas and discard any excess. Return the mashed banana to the large mixing bowl.
Add the wet ingredients – banana mixture (oil, eggs, milk and vanilla extract) and brown sugar to the large bowl with the mashed banana. Whisk together until the brown sugar fully dissolves and everything is well incorporated.
Pour the dry ingredients into the bowl with the wet ingredients and stir using a rubber spatula. Continue to stir until the batter is smooth and lump-free.
Using a 2-ounce scoop or spoon, divide the batter between the paper muffin liners or muffin cups.
Place the muffins in the preheated oven and set a timer for 5 minutes. After 5 minutes, reduce the temperature to 350 F, leaving the muffins in the oven, and bake for another 15-17 minutes or until you can insert a toothpick in the center of a muffin and have it come out cleanly.
Remove the banana muffins from the oven and allow them to cool in the muffin tin for at least 5 minutes. After 5 minutes, remove and store uncovered at room temperature until thoroughly cooled.

Notes

These muffins are wholesome and lightly sweetened. If you prefer sweeter muffins, you can add up to an additional ½ cup of sugar to the recipe. This will make the muffins more like cake. You could also top them with turbinado sugar for a bakery-style muffin.

Mix in walnuts, pecans, or chocolate chips for added flavor and texture.

Because this recipe relies on the bananas for a lot of the sweetness, overripe bananas are essential. If you are using bananas that are lightly spotted or yellow, you will want to add a little additional sugar to compensate. I do not recommend trying this recipe with green or bright yellow bananas.

Using a 2-ounce ice cream scoop with a release makes for easy and even measuring when scooping the batter into the muffin wells.

When measuring gluten-free flour (or any flour for that matter), using the ‘spoon and level’ method is best. This involves spooning the flour from the flour sack into the measuring cup and then leveling if off with the back of a butter knife so it is not packed. An easy alternative is using a kitchen scale (but make sure it is calibrated!).

When changing the temperature from 375 F to 350 F, there is no need to open the oven door or remove the muffins from the oven. Keep the muffins in the range and allow them to continue to cook, adjust the temp.

Dark-colored muffin tins will promote faster cooking than lightly colored tin or ceramic muffin pans.

Allow the muffins to cool fully before placing them in an airtight container or Ziploc bag. Cooled muffins can be stored in a Ziploc bag on the counter.

Find it online: https://delectablefoodlife.com/easy-moist-perfect-gluten-free-banana-muffins/