Breakfast & Brunch > Gluten-Free Breakfast & Brunch > Other Gluten-Free Options > Gluten-Free Breakfast Muffins Recipe

Gluten-Free Banana Nut Muffins

These gluten-free banana nut muffins are moist, flavorful, and easy to make. They're perfect for a quick breakfast or brunch, and they're a great way to use up ripe bananas. Enjoy a delicious and healthy start to your day with these delightful muffins!

Prep Time
15 minutes
Cook Time
20-25 minutes
Servings
12 muffins
Ingredients
  • 2 Ripe bananas, mashed
  • 1 1/2 cups Gluten-free all-purpose flour blend
  • 1 teaspoon Baking powder
  • 1/2 teaspoon Baking soda
  • 1/4 teaspoon Salt
  • 1/2 cup Brown sugar
  • 2 Eggs
  • 1/4 cup Melted coconut oil (or vegetable oil)
  • 1 teaspoon Vanilla extract
  • 1/2 cup Chopped walnuts or pecans

Preparation

Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well.

Mixing Dry Ingredients

In a large bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt.

Mixing Wet Ingredients

In a separate bowl, mash the ripe bananas. Add the brown sugar, eggs, melted coconut oil (or vegetable oil), and vanilla extract. Mix well until combined.

Combining Wet and Dry Ingredients

Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix.

Adding Nuts

Gently fold in the chopped walnuts or pecans.

Filling Muffin Tin

Fill each muffin cup about 2/3 full.

Baking

Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

Cooling

Let the muffins cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.

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FAQ

  • Can I use a different type of nut?

    Yes, you can use any type of nut you prefer, such as almonds, cashews, or macadamia nuts.
  • Can I add chocolate chips?

    Absolutely! Chocolate chips would be a delicious addition to these muffins. Fold in about 1/2 cup of chocolate chips along with the nuts.
  • How do I store these muffins?

    Store the muffins in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. You can also freeze them for longer storage.