Banana Bread Muffins


My dad loved banana nut bread, so I came up with these gluten free banana bread muffins.



Sherill's GF Banana Bread Muffins
These are named after my dad, because he loves banana bread! They are super easy to make and so yummy everyone will love them. Use these muffins for breakfast, a snack or on-the-go in your lunch sack or backpack .
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  1. 1/3 cup coconut oil + 2 Tablespoons butter
  2. 2/3 cup brown sugar, packed
  3. 2 large eggs slightly beaten
  4. 2 teaspoon vanilla extract
  5. 1 3/4 cups all-purpose gluten-free flour
  6. (Bob’s Red Mill)
  7. 2 teaspoons baking powder
  8. 2 teaspoons cinnamon
  9. 2 shakes of nutmeg
  10. 2 shakes of turmeric
  11. 1 teaspoon xanthan gum
  12. 1/2 teaspoon salt
  13. 1 1/2 cups mashed ripe bananas
  14. (usually 3 good sized bananas)
  15. 1/2 cup chopped pecans or 1/2 cup walnuts
  16. 1/2 cup raisins or 1/2 cup chocolate chips or 1/2 cup chocolate sprinkles
  1. Preheat oven to 350.
  2. Beat together oil, sugar, eggs, and vanilla in large bowl.
  3. In another bowl blend flour, baking powder, cinnamon, nutmeg, turmeric and xanthan
  4. Smash bananas until smooth
  5. Add bananas to liquid mixture
  6. Add liquid mixture to flour mixture and blend just until mix; do not over mix
  7. Stir in nuts, raisins and chocolate chips as desired.
  8. Batter will be somewhat soft, almost liquidly
  9. Transfer pan with paper liners or silicone muffin pan.
  10. Bake muffins for 25 – 30 minutes; test for doneness with tootpick
  1. Optional: use 3 tiny loaf pans, bake for 30 mins.; 9x5" loaf pan bake for 1 hour; two - 5x3" loaf pans bake for 45 mins.
Adapted from Bob's Redmill muffin recipe
Adapted from Bob's Redmill muffin recipe
Renee Matthews | Gluten Free Coach | Dietitian
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