If you are looking for a fail-proof, can’t-tell-it’s-gluten-free, don’t-cave-in-the-middle, dairy-free, entirely DELICIOUS banana muffin, look no further.
This was seriously the result of probably 17 failed attempts to come up with the perfect muffin recipe. I was so close to giving up, but then I couldn’t waste the four ripe bananas on my counter so I had to try again.
Also, perhaps you don’t like bananas? (How’d you get here?)
Don’t worry, you can totally turn this into a cinnamon apple muffin recipe by substituting the bananas for applesauce and adding 1tsp cinnamon! (See notes at bottom of recipe).
Back to the bananas…
So here’s the thing about muffins..
I appreciate when people offer me totally healthy gluten free items. Truly, I do.
But I hate when they say, “It tastes just like a regular one! You wouldn’t even know!”
Why? Because that is usually SO not true!
I have never been super into breads and pastries, but I do love a good muffin, and if I am going to eat one- it needs to be worth it.
So, trust me, as a food snob, this muffin really does taste like the real deal. It totally meets the good muffin criteria (which I made up, by the way):
It doesn’t fall apart.
It doesn’t cave in the middle.
It doesn’t taste like a multivitamin.
Go ahead, give it a try, and have a little party in your kitchen like I did when I took that first bite.
Fail Proof Banana Muffins
Here's What You Need
- 4 ripe bananas smashed
- 1/3 c melted coconut oil
- 1/2 c sugar*
- 1 egg beaten
- 1 tsp vanilla
- 1 tsp baking soda heaping
- 1/4 tsp salt**
- 1 1/2 c gluten free all purpose flour***
Here's What You Do
Preheat oven to 350F.
Combine bananas and coconut in a mixing bowl, using the paddle attachment. (You can also do this by hand with a spatula, but I wouldn’t recommend a whisk). Add sugar, egg, and vanilla. Add baking soda and salt, followed by flour. Be careful to only mix ingredients until just incorporated, as over-mixing can cause the muffins to be less fluffy as they bake.
Divide batter evenly among a greased or lined muffin tin (I prefer to grease mine with coconut oil, as I don’t prefer the look or texture of the edges of a muffin crammed inside a liner!)
Bake 25-30 minutes until light golden brown. If you are unsure if they are ready, stick a toothpick in- if it comes out clean, you’re good to go!
Serve warm or cool for an easy dessert or a breakfast splurge!
- *Feel free to use Stevia baking blend, or another sugar of your choice, as long is it measure 1:1.
- **You can use just 1/8tsp salt if you prefer, but I like the added rise it gives the muffins to use 1/4tsp!
- ***My go-to gluten free flour is Bob’s Red Mill Gluten Free 1:1. You can obviously use another brand if you prefer, but make sure it states that it measures 1:1.
- To make this an apple cinnamon muffin instead, sub the bananas out for 1 cup of applesauce, and add 1tsp cinnamon and 2 additional eggs (bananas help bind the muffins, which is needed with gluten free, so the extra eggs will take on that role!)