Gluten Free Banana Bread Muffins

When I started my gluten free journey I oftentimes found myself either straying from the plan and eating glutenous baked goods or being angry because I loved baked goods and I couldn’t have them. I started this journey in 2015 and for those of you who were also gluten free at that time know the options were nothing like what we have available to us today. I knew if I was going to be consistent I would need to do the baking myself. 

The last eight years have been filled with trial and error – I’ll spare you the details, let’s just say after many, many, many lost hours and dollars I finally figured out the science (and magic) of baking with gluten free flours and other staples. 

I won’t torture you with a novel or make you scroll endlessly to get to the recipe. Here you go!

• 2-3 ripe bananas

• 1/3 cup melted butter

• 1 tsp baking soda

• Pinch of salt

• 3/4 cup sugar

• 1 large egg beaten

• 1 tsp vanilla

• 1 1/2 cups gluten free flour

• 1 tbsp ground flaxseed (optional)

Preheat oven to 350 degrees. Spray or line a muffin pan.

Mash bananas with fork. Mix with butter, add baking soda and salt. Stir in sugar, eggs and vanilla. Mix in flour and flaxseed.

Tip: Allow batter to rest 10-15 minutes before pouring into muffin pans.

Bake for 24 minutes.

Note: If you are not gluten free, you can sub the gluten free flour for your favorite flour. 

One last note: Not all gluten free flours are created equally. I have tried sooooo many, and my favorite is Cup4Cup. 

Until next time, friends!

xo, Sonya