Easy Homemade Gluten-Free Banana Bread Muffins
These moist and tender banana bread muffins are packed with ripe banana flavor and warm cinnamon, making them a perfect gluten-free breakfast or snack. With a golden-brown top and a soft, fluffy interior, they come together quickly with simple pantry staples.
Ingredients
Ingredients
- 1 3/4 cup Gluten-Free All-Purpose Flour Use a blend that contains xanthan gum, or add 1/2 tsp.
- 1 tsp Baking Soda
- 1/2 tsp Ground Cinnamon
- 1/4 tsp Salt
- 3 medium Ripe Bananas Mashed well (about 1 1/4 cups)
- 1/2 cup Granulated Sugar
- 1/3 cup Unsalted Butter Melted and slightly cooled
- 1 large Egg Room temperature
- 1 tsp Vanilla Extract
Notes
Storage: Keep muffins in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week. Make-Ahead: These muffins freeze beautifully for up to 3 months; just thaw at room temperature. Variations: Fold in 1/2 cup of chocolate chips, chopped walnuts, or pecans before baking for extra texture.