Gluten Free Banana Muffins
7-Step Gluten Free Banana Muffins. These muffins are naturally dairy-free, freezer friendly and perfect for a quick breakfast or snack.
Equipment
- 1 Muffin Pan
- 1 Large Mixing Bowl
- Measuring Cups
Ingredients
- 1.5 Cups Gluten Free Flour
- 1/4 Cup Brown Sugar
- 1 Tsp Baking Soda
- 3 Bananas
- 2 Eggs
- 1/4 Cup Olive Oil
- 1 Tsp Vanilla Extract
- 1/3 Cup Chocolate Chips
Instructions
- Preheat the oven to 375. Spray your muffin tin with cooking spray or line with paper liners.
- In your mixing bowl combine the flour, sugar and baking soda.
- In a separate bowl, mash the bananas and add in the eggs, oil and vanilla. Combine all ingredients into the large mixing bowl and stir.
- Fold in a 1/3 cup of chocolate chips or your preferred add-in.
- Fill each muffin tin 3/4 of the way full.
- Bake at 375 for 15-20 min, until a toothpick inserted into the middle of a muffin comes out clean. Cooking time will vary depending on the type of muffin tin used.
- Allow muffins to cool for 5 minutes and then remove from muffin to finish cooling completely.
Notes
These muffins can be stored on the counter in an air tight container for 3-4 days. If you would like to freeze them, allow to cool completely and place in an air tight container in the freezer for up to 3 months.