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Gluten-Free Banana Muffins That Stay Moist for Perfection!

Gluten-Free Banana Muffins That Stay Moist
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Delicious and moist gluten-free banana muffins perfect for breakfast or a snack.

Ingredients

Scale
  • 3 ripe bananas
  • 2 cups gluten-free all-purpose flour
  • 1/2 cup sugar
  • 1/4 cup melted coconut oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon

Instructions

  1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a large bowl, mash the ripe bananas until smooth.
  3. Add the melted coconut oil, sugar, eggs, and vanilla extract to the mashed bananas and mix well.
  4. In another bowl, whisk together the gluten-free flour, baking soda, salt, and cinnamon.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  6. Pour the batter into the prepared muffin tin, filling each cup about 2/3 full.
  7. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
  8. Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Notes

  • Make sure the bananas are very ripe for the best flavor.
  • Store muffins in an airtight container to maintain moisture.
  • These muffins can be frozen for up to 3 months.

Nutrition

Find it online: https://howeats.com/gluten-free-banana-muffins-moist-recipe/