Gluten-Free Banana Bread Muffins
Naturally sweetened muffins made with ripe bananas, ground almonds, and gluten-free oats. Eggs bind the batter while cinnamon adds warmth. Topped with banana slices and a sprinkle of oats or almonds before baking. Tender crumb, quick to prepare, naturally moist from banana.
Ingredients
Instructions
- 1
Preheat oven to 350°F with convection.
- 2
Reserve half a banana for garnish. Mash remaining bananas with a fork.
- 3
Set aside 1 tablespoon of oats and 1 tablespoon of almonds for topping.
- 4
Mix eggs, cinnamon, oats, ground almonds, gluten-free flour, and baking powder into the mashed bananas. Stir until well combined.
- 5
Fill the cavities of a muffin tin lined with paper cases.
- 6
Chop reserved banana into pieces and top each muffin with banana pieces. Sprinkle with reserved oats or almonds.
- 7
Bake in the center of the oven for approximately 20 minutes.
- 8
Cool on a wire rack.
Tips
Use very ripe bananas for maximum natural sweetness and easier mashing.
Do not overmix after adding dry ingredients to avoid dense muffins.
Good to Know
Airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.
Batter can be prepared up to 2 hours in advance and refrigerated before baking.
Serve warm or at room temperature with butter, honey, or yogurt.
Common Mistakes
Do not skip the convection setting to avoid uneven baking.
Do not use underripe bananas; they lack sweetness and won't mash smoothly.
Substitutions
denser texture