How much do I love these banana muffins, let me count the ways. They are super moist. They taste just like a banana muffin should taste. Oh, and you can’t eat just one. I started making these muffins before going gluten free and I knew I had to give them a try with my flour blend. I must say, they are even better than the gluten-filled version! They are light and fluffy, full of fresh banana flavor. The addition of the Greek yogurt adds to the moistness factor. I think I need to go make another batch right now!
I have shared this banana muffin recipe with many friends. It is always a hit no matter where I take them! No one can ever tell they are gluten free. I’m sneaky like that. When I make them for the kids (or my mom friends), I like to add mini chocolate chips. There is something magical about the combination of banana and chocolate. Just add 1 cup mini chocolate chips to the recipe if you would like. I also love these as mini muffins too. So cute and the perfect bite. Whenever I need a quick morning snack for my family, these are my go-to muffin recipe!
gluten free banana muffins
makes 18 muffins
- 2 cups Sarah’s gluten free flour blend
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 bananas, very ripe
- 1 cup sugar
- 2 eggs
- 1/2 cup canola oil
- 2 tablespoons plain Greek yogurt or sour cream
- 1 teaspoon pure vanilla extract
Recipe adapted from Food Network