My daughter loves bananas. She will eat just about anything that has bananas in it.
One of the things that she has missed since we went gluten free is banana breads and muffins. I had several regular recipes that I thought might work using gluten free flours. I knew that the flavor of the bananas would help cover up the strong flavor that the gluten free flours sometimes have.
After tweaking things a few times, I finally came up with a gluten free banana muffin that we love. My daughter was thrilled to once again enjoy banana muffins, and I was happy to finally find a recipe that works.
Gluten Free Banana Muffins
- ½ cup + 1 tablespoon sorghum flour
- ½ cup + 1 tablespoon potato starch
- ¼ cup + 2 tablespoon tapioca flour
- 1 ½ teaspoon xanthan gum
- 3/4 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup butter, melted
- 1 1/2 cups mashed bananas
- 2 eggs
- 3/4 teaspoon vanilla
- Preheat oven to 350 degrees. Line muffin pan with liners.
- In a bowl mix sorghum flour, potato starch, tapioca flour, xanthan gum, sugar, baking powder, baking soda, and salt.
- Mix in butter, mashed bananas, eggs, and vanilla. Stir just until incorporated.
- Spoon batter into muffin pan lined with paper liners.
- Bake 25-28 minutes or until done.
- Cool completely.
Subscribe and get posts delivered to your inbox.
Follow me on Twitter.
Subscribe for Free Email Updates from Lynn's Recipe Adventures
{ 10 comments… read them below or add one }
Thanks for sharing! I have been a bit hesitant to try baking from scratch and all of your recipes give me the motivation to try. The banana muffins look delicious.
I am so glad that you enjoying the recipes. I think a recipe like this would be a perfect place to start baking gluten free from scratch.
It’s great you found a banana muffin recipe you like. We have a banana muffin we like and we even frost them and call them cupcakes
And Colleen, don’t be scared to cook gluten free from scratch. We all have the occasional disaster, but it’s just food.
flora´s last blog ..Gluten Free Sandwich Bread
Hello…thank you for this lovely recipe using one of my favourite fruit baking ingredient- Banana. I am still very new to experimenting with gluten free baking. I am not celiac…I am however, intolerant somewhat. I’m still slowly trying to figure it out. I’m thinking trial and error will be key when pleasing my palette ;o)
I now started slowly filling my pantry with some of the products mentioned in your recipe…I’m only missing the potato starch…not bad. I do quite appreciate Sorghum flour…very versatile!
I’ll certainly have to give your recipe a try.
Thanks for sharing and flavourful wishes, Claudia
P.S. I make cookies that are called ‘Brutti ma Buoni’ …nuts, egg whites, sugar…that’s it. Super simple to make ;o)
Just made these, subbing the butter for applesauce. They turned out great. Many thanks!
I am happy to hear that you enjoyed them. I am glad to know that they work well with applesauce in them. Thank you for letting me know.
Ooh, these are wonderful! Light, moist, tender, and Very Banana. I’m impressed.
Thank you, I am glad that you enjoyed them.
Hi,
My family love the muffins but in addition to having a gluten alergic kid, we have someone on weight watchers. Any idea what the protein g’s, fat g’s, fiber, and Carb g’s are so we can estimate points?
Thanks for the recipe
I had everything but the potato starch so I substituted it with 1/2 cup brown rice flour even though it’s not in the same category of flours. and then used 1/2 cup of the tapioca flour. They turned out wonderful. One day I’ll try the recipe the way you posted it and comment again.
Thank you so much for the recipe!