Gluten-Free Banana Bread Muffins

5 from 2 votes

Gluten-Free Banana Bread Muffins

These light, fluffy, and moist gluten-free banana bread muffins are so easy to make, and only take 25 minutes. They're packed with bananas, nuts, and maple syrup, and are a perfect breakfast treat.

Prep Time10

Cook Time15

Total Time25

Course: Breakfast

Cuisine: American

Keyword: banana walnut muffins, moist banana muffins, recipes for gluten-free banana bread

Servings: muffins

Calories: 169kcal

Author: Alyssa

Ingredients

2 large mashed ripe bananas
1/4 cup melted organic coconut oil
1/4 cup organic Vermont maple syrup
1/4 cup coconut sugar
1 teaspoon pure vanilla extract
2 large organic free-range eggs
1/4 teaspoon apple cider vinegar
1 cup toasted quinoa flour
1/2 cup tapioca flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
Pinch of salt
1/4 cup walnuts (any kind of nuts would work)

Instructions

Preheat the oven to 375F. Grease a 12-cup muffin tin and set aside.
In a large mixing bowl, beat all wet ingredients together (including the bananas and the sugar) until fully combined.
Add the dry ingredients to the banana mixture and stir to combine, until you have a nice smooth batter.
Spoon the batter into the muffin tins, filling each cup about ¾ of the way full. Top each muffin with some walnuts and gently press down so that walnuts stick as the muffins bake.
Bake in the center of a warm oven for 13 - 15 minutes, or until a cake tester inserted into the center comes out clean.
Let the muffins cool for 10 minutes on a wire rack.
Enjoy these muffins served warm, topped with vegan butter, jam, or your favorite nut butter.

Notes

Store leftover muffins in an airtight bag on the counter for 4 days, or in the fridge for 1 week. You can also double bag and store in the freezer for 5 months. Reheat in a toaster oven on medium heat, or in a microwave on 80% power in 15-second increments.

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