Gluten free cooks need recipes like these gluten free Banana Muffins. It can be turned into a cake, with or without cream cheese icing, or doubled and baked in a Bundt pan. Add a chocolate glaze and it's perfect for any celebration.
The original recipe for these banana muffins was one of the first successful gluten free muffins I made. At that time I made them with only white rice flour but was surprised and thrilled to finally make a recipe that worked!
After so many disappointing results it was satisfying to finally make a muffin with a decent taste that looked nice and held together when I picked it up.
As I gained more gluten free baking experience I had the confidence to improve the recipe. This is what I wanted to improve:
- While the taste was pretty good I knew I could make them not taste gluten free. The standard we should all be aiming for.
- The muffins were too delicate and I knew I could improve the structure. I didn't want them to fall apart when tossed around in my lunch bag and I needed them to stand up to freezing.
As I learned more about the properties of different flours and starches I experimented. I tried them with and without xanthan gum (a binder) and learned more about structure. I tried many different flour combinations to and I still do that.
Bake And Learn
This updated version for banana muffins is a basic recipe that is ideal for experimenting. I've written it with that in mind and encourage you to experiment. Substitute two tablespoons of any flour you have. As you gain confidence try substituting ¼-½ cup of any flour you've got. Make notes of what you did and how they turned out.
How To Become More Confident with Gluten Free Substitutions
There's so much to learn about gluten free baking and especially all the gluten free flour options available. My advice is don't worry about it, just bake with what you know and pay attention to what you're doing. At the end of the day it's you eating what you bake so your taste buds and the most important factor.
If you're keen to know more about all the gluten free flours you can dive into my 12-post series starting with How To Use Rice Flour in Gluten Free Baking.
It covers the properties and best uses of 21 ingredients gluten free cooks can use. Writing this series taught me to be more confident making substitutions and reading it (or watching on YouTube) will increase your confidence too.
Store Bought vs Homemade Gluten Free Flour Blends
Once you find a gluten free flour blend that you like, life gets easier. Whether you make it yourself or buy one that doesn't change the need for baking and learning by trial and error.
I make my own. When I first began to cook I noticed the ingredients for even a simple pancake recipe were already in my kitchen so I never bought prepared mixes for anything. When I started gluten free baking there weren't as many blends available and as I learned I started to blog and share what I was learning.
My encouragement is simply to not give up. There is a blend out there for 'most' of the things you bake. When you start getting into homemade pizza, puff pastry, pasta dough and breads the all purpose-type blends often fall short.
If you're interested in making your own blend here are two posts for you to look at:
Making My EGFG Flour Blend on YouTube
Baking By Weight
In my post Baking by Weight, I talk about the accuracy of using a scale and weighing your flour. This is a great option if you're still struggling to produce excellent baked goods. The problem is, most recipes give cup measurements.
I learned to bake using cups so that's how I write most recipes. I still use a digital kitchen scale to make my flour blend. This ensures accuracy and it's super easy to do, it just takes effort on the front end getting organized.
Kids in the Kitchen
If your kids love eating these banana muffins be sure to let them help. Young children love to put paper liners in muffin tins, measure flour and chocolate chips, crack eggs and mash bananas. This is a wonderful way to spend a Saturday morning and you will be sure to create some lasting childhood memories. If you're lucky, you will eventually have someone making muffins for you.
A Basic Recipe with Variations
I love to transform an everyday recipe into something 'gourmet'. When doubled and baked in a bundt pan this muffin recipe makes a beautiful dessert. Technically cake is different from muffins but for my everyday style of cooking, this Banana Bundt Cake with Chocolate Glaze or cream cheese icing is definitely a winner.
PIN for later...
Tools for Gluten Free Bakers
Many people struggle with baking. Every oven is different, standard baking pans vary and even your kitchen temperature and humidity can affect the outcome of baked goods. These are just some of the factors that challenge us everyday home cooks. But when you bake something that turns out, you know the joy of baking.
My advice is to buy quality bakeware, not the most expensive but not the cheapest either. Many baking pans and tools will last decades. Then it's up to you to get in the kitchen, bake up a storm, make a few notes and keep your favourite recipes. Here are a few tools for baking muffins:
- regular size muffin pan in 6 or 12 cups, my choice for everyday snacks
- mini size muffin tin for a change from the ordinary
- silicone muffin baking pan, 6 or 12
- ceramic coated muffin tin
- a regular 10-inch Bundt pan, or even the mini Bundt pans
- regular round silicone muffin liners or a set of different shaped muffin liners
I'd love to hear if you liked this recipe or how you adjusted it. Let me know in the comments below.
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Gluten Free Banana Muffins
- 1¼ cups EGFG gluten free flour blend* (165 g)
- 2 tablespoon any gluten free flour (try oat, almond, coconut, teff, buckwheat etc.)
- ½ cup sugar
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon xanthan gum**
- ¼ teaspoon salt
- 3 ripe bananas
- 2 eggs
- ¼ cup cooking oil
- 1 teaspoon vanilla
OPTIONAL ADD INS
- ¼ cup chopped nuts, chocolate chips, shredded coconut, dried pineapple etc.
- Preheat oven to 350°F.
- Prepare muffin pan with paper or silicone liners.
- Combine all dry ingredients in a bowl. Set aside.
- In another bowl mash bananas. Add eggs, oil and vanilla. Mix thoroughly.
- Add wet ingredients to dry ingredients. Stir until combined.
- Using a portion scoop fill muffin cups ¾ full. Bake for 22-25 minutes.
- Cool in the pan for 2 minutes then transfer to rack and cool completely.
- Store in airtight container. Freeze if not eating within a few days.