Gluten Free Banana Muffins Recipe
This recipe is a real family favorite! I have made these gluten free banana muffins so many times because it is a easy breakfast that everyone will eat! I usually make a double batch and freeze muffins for busy mornings.
What you will need for this recipe:
- Muffins tins (or a loaf pan)
- Cooking spray or muffin liners
- Josie’s Best Gluten Free Muffin and More mix. You’ll need 2 cups for this recipe- there are about 3 1/2 cups in one of our 18oz bags.
- double-acting baking powder, baking soda, salt, cinnamon
- vanilla extract
- butter, sugar, eggs, plain yogurt
- 3-4 ripe bananas
- *1/2 cup chocolate chips or chopped nuts (optional)
I create many of my recipes, and certainly this one, to be versatile. Adding chocolate chips into these muffins will give you chocolate chip muffins, throw in some blueberries and you’ve got gluten free blueberry muffins. You get the picture. They’re delicious and not too adventures for those sensitive taste buds (kiddos and adults alike!).
This gluten free recipe is also great for meal prepping. Make one batch to eat the next day and one batch to freeze! Switch up the batches by adding berries to one and chocolate chips to the other! You can even just sprinkle the berries or chocolate on top of the muffins in the pan to make it extra easy!
Turbinado sugar is also a great addition to any muffin recipe as well. You add about a teaspoon sprinkled on top to the muffins in your pan. This type of sugar is partially refined and still has some of its molasses flavor. It will caramelize in the oven and add a delicious topping to your muffins!
You can find Turbinado sugar in the baking isle of most grocery stores with a substantial baking department.
Here is one of my favorite Mom tips. Keep these muffins on hand (frozen) for those mornings when you have 30 seconds to pack school lunches. We have all been there! Add a couple of these frozen muffins, a frozen yogurt tube, and fruit to your kids lunch box for a super easy lunch!
Our gluten free baking blend, The Muffin and More Mix
The Muffin and more mix is our versatile gluten free all purpose blend. This blend is meant to be used in a recipe and does not have any leavening, sugar, or salt mixed in. You use it just like traditional flour in a recipe.
Being able to pronounce (and tolerate) all ingredients is why we set out to make our own mixes. With Josie’s Best, you can be sure you’re getting high quality ingredients from a dedicated facility. All of Josie’s Best products are certified gluten free be GFCO.
The ingredients in the Muffin and More Mix are: Potato Starch, Brown Rice Flour, Sorghum Flour, Tapioca Starch, and Xanthan Gum.
The Muffin and More mix comes in both 18oz and 5lb bags!
Our other products, The Pancake, The Waffle, and The Crepe, are specific to what they make and can not be used interchangeably . All of Josie’s Best GF products are certified gluten free and made in a dedicated Top 9+ allergen free kitchen. That means they are free from:
- Wheat and Gluten
- Tree Nuts
- Peanuts
- Fish
- Shellfish
- Soy
- Diary
- Eggs
- Sesame
More about Josie’s Best Gluten Free Mixes
Why you’ll love Josie’s Best GF:
✔Classic texture
✔Easily cooks all-the-way through
✔Traditional Flavor
You won’t find:
✖Any weird after-taste
✖Grittiness
✖Cardboard texture
Your family deserves great-tasting baked goods, and we’re here to make them easier for you to create at home!
I started creating my own mixes when I had to change my diet because of a gluten intolerance. I was not satisfied with the taste and texture of other products on the market. I wanted something that would be delicious and satisfying no matter what your dietary needs were.
My dad is a chef and he pushed me to keep refining my recipes until we got the flavor and texture absolutely … perfect! The extra work paid off – people tell me all the time that taste is what sets our mixes apart from other GF brands.
In the beginning, friends started asking me to share my mixes with them and eventually a local restaurant added my pancakes to their menu. We started selling at farmer’s markets and expanded from there.
What makes me happiest is knowing that we’re creating magical breakfast moments for families who thought they’d have to give up Sunday waffles because of food allergies.
My husband and I run the business along with our 3 “helpers”. Truly from our family to yours, we hope you love our products!
You can make these as muffins as the recipe suggests or as a loaf – adjusted cook times are at the bottom of the recipe. I hope you enjoy one of my family’s favorite gluten free muffins 🫶 Josie
Ingredients
- 2 cups Josie’s Best Gluten Free Muffin and More mix
- 2 tsp double-acting baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1 tsp cinnamon
- 1 tsp vanilla extract
- 1/2 cup room temperature butter
- 2/3 cup brown sugar
- 2 eggs
- 3-4 ripe bananas
- 1/3 cup plain yogurt
- *1/2 cup chocolate chips or chopped nuts (optional)
Instructions
Preheat the oven to 350 degrees F.
Line a 12-cup muffin pan or use cooking spray to grease it. Note that this recipe works beautifully in a loaf pan as banana bread. You will just need to increase the baking time- there are alternative baking times at the bottom of the recipe.
In a medium bowl, combine Muffin and More mix, baking powder, baking soda, salt, and cinnamon then set aside.
In a separate bowl, or in the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar together.
Add the eggs, vanilla, mashed bananas, yogurt and mix well.
Add half the dry ingredient mixture to the wet ingredients in the stand mixer and mix gently.
Follow with the rest of the dry ingredients, mixing to combine.
Fold in chocolate chips or chopped nuts (if using).
The batter should be well mixed, but try not to over mix!
Fill the muffin tin to just below the rim of the baking tins.
Bake the muffins for about 20-25 minutes or until a toothpick inserted into the middle comes out with only a few moist crumbs.
Allow the muffins to cool slightly before enjoying! These are pretty perfect with a hot cup of coffee in the morning!
Alternative Baking times for Banana Bread:
Loaf pan:
- Bake 55 to 60 minutes. If you are using a loaf pan make sure to either use parchment or cooking spray to grease the pan.
- Allow the loaf to cool fully on a cooling rack before slicing into.
- Feel free to fully indulge by adding a hearty dollop of your favorite butter!
9×9 pan:
- Bake 35 to 40 minutes. If you are using a square pan make sure to either use parchment or cooking spray to grease the pan.
- Allow the loaf to cool fully on a cooling rack before slicing into.
- You can also add a layer of your favorite frosting and turn this into a banana snacking cake. I promise no one will complain about this one!
Love these muffins- such a hit with the kiddos!
Always a favorite with the family on the weekends or grab and go during the week. Thanks Josie’s Best!
Review Gluten Free Banana Muffins Recipe.