Gluten Free Banana Muffins

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.

Lynn's Kitchen Adventures

Comments

  1. Colleen says:

    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.

  2. 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 =-.

  3. 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)

  4. 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.

  5. Mari Ylitalo says:

    Ooh, these are wonderful! Light, moist, tender, and Very Banana. I’m impressed.

  6. 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

  7. 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!

  8. This recipe is a winner. My husband and I loved them, but my sweet-tooth bearing young one didn’t think they were sweet enough. As sweet as my over-ripe bananas were, there is no way I’d increase the sugar since they browned so nicely. It’s tough having a 4-year-old critic.

  9. These were awesome. Thanks for sharing. I’ve been looking at over ripe bananas for two days and wishing for a GF recipe! They were half gone in about two hours…. :). I truly think this us the best GF recipe I have tried!

    • Thanks for letting me know. I really appreciate it. They are a favorite in our family as well. ( And sorry I did not respond before now)

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