Banana Muffins
Servings: 12 muffins
Calories: 246kcal
Gluten-free banana muffins offer a deliciously soft and moist texture that showcases intense banana flavor. These treats feature ripe bananas combined with butter and yogurt while adding a hint of cinnamon resulting in light sweetness that can be enhanced with crunchy pecans or walnuts. These muffins are simple to prepare yet ideal for any gluten-free meal occasion from breakfast through dessert. Their excellent storage capability allows you to savor them fresh or refrigerated while you freeze additional portions for future gluten-free cravings!
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Ingredients
- 2 cups The Gluten Thief All-Purpose Flour spooned & leveled
- 1 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp ground cinnamon
- 1/2 cup butter softened to room temperature
- 3/4 cup brown sugar packed
- 2 egg(s) at room temperature
- 1/3 cup sour cream at room temperature
- 4 bananas mashed
- 1 tsp pure vanilla extract
- Optional: 3/4 cup chopped pecans or walnuts
Instructions
- Preheat oven to 350°F (177°C). Adjust oven rack to lower third position. Grease a 9×5-inch loaf pan and set aside.
- Whisk flour, baking soda, salt, and cinnamon in a bowl. Set aside.
- In a large bowl, beat butter and brown sugar until creamy. Add eggs one at a time, beating well. Mix in yogurt, bananas, and vanilla.
- Slowly mix dry ingredients into wet until just combined. Fold in nuts if using.
- Pour batter into prepared pan. Bake for 60–65 minutes, covering loosely with aluminum foil halfway to prevent over-browning. Bread is done when a toothpick inserted in the center comes out clean.
- Cool in the pan on a wire rack for 1 hour. Then remove bread from pan and cool completely before slicing.
- Store at room temperature for 2 days or refrigerated up to 1 week.
Notes
Muffins keep well at room temperature for a few days or refrigerated for up to a week.
Freeze muffins in an airtight container for up to 3 months. Thaw overnight in the refrigerator or at room temperature before serving.
Nutrition
Calories: 246kcal | Carbohydrates: 37g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 51mg | Sodium: 217mg | Potassium: 180mg | Fiber: 3g | Sugar: 19g | Vitamin A: 341IU | Vitamin C: 3mg | Calcium: 40mg | Iron: 1mg
