Go Back
Print
Bannana Muffins

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

  1. Preheat oven to 350F.

  2. 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.

  3. 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!)

  4. 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!

  5. Serve warm or cool for an easy dessert or a breakfast splurge!

Recipe Notes

  1. *Feel free to use Stevia baking blend, or another sugar of your choice, as long is it measure 1:1.
  2. **You can use just 1/8tsp salt if you prefer, but I like the added rise it gives the muffins to use 1/4tsp!
  3. ***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.
  4. 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!)