Gluten Free One Bowl Banana Muffins
Servings: 12 Muffins
Ingredients
- 2-3 Very Ripe Bananas
- 2 Eggs
- ¼ Cup Melted Coconut Oil
- ¼ Cup Honey Can also use pure maple syrup
- 1 Tsp Vanilla Extract
- 1 Cup Gluten Free Flour I use Bob's 1-to-1
- 1 Tsp Baking Soda
- 1-2 Tsp Cinnamon
Optional Add-Ins
- ½ Cup Crushed Walnuts
- ½ Cup Chocolate Chips
- ½ Cup Blueberries
Instructions
- Preheat oven to 350°F.
- Line muffin tin with parchment cups or spray with coconut oil or non-stick spray.
- Mash bananas in bowl.
- Mix in melted coconut oil, vanilla and honey. If you would like your muffins to be more on the sweeter side, feel free to add 1/4 cup more honey.
- Add eggs, one at a time, beating well after each egg.
- Gradually mix in your flour.
- Mix in baking soda and cinnamon.
- Fold in your add-in ingredients or skip to next step.
- Evenly distribute into muffin tin. This recipe will yield about 12 full-size muffins or 24 mini muffins.
- Bake for 20-25 minutes until golden brown.
Video
Notes
Store muffins in air-tight container in refrigerator for up to four days.
*Make sure your gluten free flour is one that can be directly substituted for regular flour. If you use almond or coconut flour, you may need to add two teaspoons of xanthan gum per cup of flour