This recipe took more than a few tries to get right. I have a few different gluten-free flours, so trying to find the one that makes the best muffin can be tricky. But I think I got it.
Gluten allergies seem to be more prevalent these days. I don’t know if it’s because we know more about it than we did previously, but I’m sure knowing what the cause of all those upset stomachs were brings peace to a large group of people. I’m so glad there are so many different options for people with gluten allergies. These gluten free banana bread muffins are probably my favorite gluten free recipe I’ve baked so far.
My favorite thing about any banana recipe is the smell that floats through the house when the muffins are in the oven baking. When I made this recipe the other day, I put the muffins in the oven and went to lay my daughter down for nap. Walking down the stairs after getting her down, and smelling that baked goodness, just gave me a feeling of homeyness. Banana bread, or in this case banana muffins, just feels like home to me.
Gluten-Free Banana Bread Muffins
Print recipeIngredients
- 1 3/4 cup Spelt flour (You could also use arrowroot flour)
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon heaping cinnamon
- 1/2 cup unsalted butter, softened
- 1/2 cup light brown sugar, packed
- 1/4 cup sugar
- 2 large eggs
- 3 ripe bananas, smashed
Directions
| Preheat oven to 400 degrees. Line muffin tin with cupcake liners or spray tin. | |
| In a medium bowl, combine flour, baking powder, baking soda, salt and cinnamon. Set aside. | |
| In the bowl of a stand mixer with paddle attachment, cream butter and both sugars until fluffy. | |
| Add eggs one at a time, blending well after each addition. | |
| Alternate adding in flour and bananas, starting and ending with the flour mixture. Blend until just combined. | |
| Divide the batter evenly among the 12 lined cups. Bake 16-19 minutes, or until toothpick inserted comes out clean. | |
| Cool in pan for 5 minutes, then remove to wire rack to cool completely. | |
Enjoy!
It takes some work to figure out gluten-free baking, doesn’t it?!
These sound fabulous Tiffany!
I get a fussy tummy of I eat too much wheat. I will definitely have to give these a try! Pinned and stumbled!
Have a great weekend.
xoxo
These look so good! I’m definitely going to pass this recipe on to my mom because she doesn’t eat gluten and is always looking for good alternatives.
These look amazing! Thanks for sharing the recipe.
Okay, you’re gonna make me fat, lol 😉 ha! This looks and sounds yummy too!! I’m going to go through your blog asap and print out more yummy recipes. I love to bake and cook. I have fun and enjoy seeing the recipes you post. Like I said on Instagram = those bluberry muffins are YUMMY!!
Wow, these actually look really soft!! I don’t know why but I always assume anything gluten free is going to look and taste like crap. These pics have me wanting to eat all of the muffins lol. Thanks for sharing this, you’re right about the gluten allergies being on the rise, it’s nice to have gluten free recipes like this when making things for a crowd.
I LOVE banana bread so I’m totally trying these out! They actually look super yummy! 🙂
I’m trying to get my husband to test out my theory that he’s got a gluten allergy, but it hasn’t gone over too well. These sound really good. Thank you for sharing this recipe with us. I need as many gluten free ideas as I can get.
These sound yummy! I’ll have to give them a try sometime.
Thanks Jenny! They are pretty good. Gluten free doesn’t have to taste gross! 🙂
Yum! These sound delicious. I have tried to bake a few things with gluten-free flour and they weren’t great :-p Glad you found a way to make them good! I’ll just let you do the experimenting and then do what you do! 😉