Gluten-Free Whole Grain Banana Muffins

Recipe by Charlotte Rutledge
39 Reviews 4.9 out of 5 stars

Moist and tender, with just the right amount of banana flavor, these muffins feature our whole-grain gluten-free Measure for Measure Flour. They exemplify just how quick and easy it is to use this flour and to incorporate flavorful, whole-grain goodness into a tasty gluten-free breakfast.

Prep
10 mins
Bake
20 to 24 mins
Total
35 mins
Yield
12 muffins
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Gluten-Free Whole Grain Banana Muffins - select to zoom
Gluten-Free Whole Grain Banana Muffins - select to zoom
Gluten-Free Whole Grain Banana Muffins - select to zoom

Instructions

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  1. Preheat the oven to 375°F. Grease a 12-cup muffin pan, or line it with papers.

  2. Whisk together the flour, baking powder, baking soda, salt, cinnamon, sugar, and nuts. Set aside.

  3. Stir together the oil, eggs, vanilla, and mashed bananas.

  4. Combine the dry and wet ingredients, stirring until well combined.

  5. Divide the batter evenly among the muffin cups.

  6. Bake the muffins for 20 to 24 minutes, until the middle of a center muffin springs back when lightly touched.

  7. Remove the pan from the oven, and let the muffins rest for 5 minutes before removing them from the pan.

  8. Serve muffins warm or at room temperature. Wrap any leftovers airtight, and store at room temperature for several days; freeze for longer storage.

Tips from our Bakers

  • For pumpkin muffins: Use one 15-ounce can pumpkin in place of mashed banana. Add 1 teaspoon pumpkin pie spice along with the dry ingredients. Mix and bake as directed above.

  • Be aware: some of your baking ingredients can be a hidden source of gluten. Learn more at our blog post: For gluten-free baking, think beyond just flour. For additional information on King Arthur-produced products, read the complete details of our allergen program, including our contact-prevention practices.

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