Delicious gluten free banana muffins made easily in your kitchen. They are perfect for brunch, breakfast or snack. Kids love them!
You don’t even know how happy I am to share these gluten free banana muffins with you. They are 100% success! Sometimes I find harder to make cakes, muffins or cupcakes gluten free. But after few years of trying to bake gluten free I came to the realization that oat flour and almond flour are the easiest to work with.
Also, I’ve never used any gluten free flour blend before, but I would love to try it in the near future. I am usually unsuccessful with coconut flour except for my Coconut Flour Brownies. So if you have any recipes with coconut flour please give it to me because I have plenty of coconut flour sitting in my pantry.
Anyway, when I was making these gluten free banana muffins I was a little skeptical and I was hoping they will come out delicious. Once I took them from the oven I wanted to try them right away. I can honestly say they are so yummy, mouthwatering and sweet enough —> I don’t really like over sweet desserts, therefore my desserts are always less sweet than usual.
At first I thought that I will make these muffins very dry. However, they are perfectly moist. I used simple ingredients like gluten free oat flour, almond flour, bananas, coconut sugar and a little cinnamon to add more flavor. These gluten free banana muffins raise perfectly and you can freeze them for the future. Me and my children love them! I will surely make them often:)
Gluten Free Banana Muffins
- Preheat oven to 375 F. Prepare muffin baking pan with liners.
- In a separate bowl whisk eggs, add greek yogurt, coconut oil and vanilla extract. Mix with a spoon very well. Add mashed bananas.
- Add dry ingredients to wet ingredients. Combine very well with a spoon.
- Bake for 25 minutes.