Gluten Free Banana Muffins

Gluten Free Banana Muffins

IMG53505Since we’ve gone gluten free in our family, breakfast is turning out to be hard. I decided to try to adapt my grand-mother-in-law’s banana bread recipe to make a gluten-free banana muffin recipe. We’ve made this recipe numerous times now and they taste great. One can’t tell that they are gluten free.

For the ingredients, we like grass-fed butter. Not that butter is fed grass, but that the cows are raised on grass, and then milked and then made into butter.

We’ve gone mostly sugar free in our house, but occasionally will still use some for baking. The original recipe called for 1 cup of sugar, and I’ve reduced it to 1/2 cup and it’s still pretty sweet. I’ll try reducing it again to 1/4 cup.

For the gluten free flour, I have been buying Bob’s Red Mill gluten-free all-purpose flour from Whole Foods. It’s expensive, but these muffins taste just about the same as if I had used flour.

Gluten Free Banana Muffins
Recipe type: breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 18 muffins
Gluten Free banana muffins for those that are avoiding gluten.
  • ½ c butter, preferably grass-fed
  • ½ c sugar, preferably turbinado, or sucnat, or other natural sugar
  • 2 eggs, preferably organic, cage free
  • 3 ripe bananas
  • 1 tsp vanilla extract
  • ½ tsp baking powder
  • ½ tsp baking soda
  • 2 c gluten free flour
  1. In a large bowl, melt butter.
  2. Add sugar and mix.
  3. Add eggs and mix.
  4. In a small bowl, mash the bananas.
  5. Add the bananas and vanilla to the egg/sugar/butter mixture and blend well.
  6. Add the flour, baking soda, and baking powder and mix well.
  7. Divide into 18 muffin cups and bake at 385 for 20 minutes.


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