### Easy Gluten-Free Banana Muffins Recipe
#### Introduction
Hey there, banana muffin enthusiast! Today, we’re diving into a recipe that’s not just a treat for your taste buds but also a winner for those looking to avoid gluten. These gluten-free banana muffins are fluffy, moist, and packed with that irresistible banana flavor we all love. Plus, they’re super easy to make, so you’ll be enjoying a fresh batch in no time!
#### Ingredients
Here’s your shopping list for these delightful muffins:
– **3 ripe bananas** (the riper, the better!)
– **2 large eggs**
– **1/3 cup coconut oil** (melted and cooled)
– **1/2 cup maple syrup** (or honey for a different twist)
– **1 teaspoon vanilla extract**
– **1 teaspoon apple cider vinegar** (helps with the rise)
– **2 cups gluten-free all-purpose flour** (Bob’s Red Mill or King Arthur are great choices)
– **1 teaspoon baking powder**
– **1/2 teaspoon baking soda**
– **1/2 teaspoon salt**
– **1/2 teaspoon ground cinnamon**
– **Optional:** 1/2 cup chopped nuts (like walnuts or pecans) or chocolate chips
#### Preparation Steps
Let’s break it down Barney style:
1. **Prep the Bananas:** Start by mashing those ripe bananas in a large mixing bowl until smooth. Use a fork or a potato masher – whatever gets the job done!
2. **Mix Wet Ingredients:** Add the eggs, melted coconut oil, maple syrup, vanilla extract, and apple cider vinegar to the mashed bananas. Mix until well combined.
3. **Combine Dry Ingredients:** In a separate bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, and cinnamon.
4. **Combine Wet and Dry:** Gradually add the dry ingredients to the wet mixture, stirring just until combined. Don’t overmix! If you’re adding nuts or chocolate chips, fold them in now.
#### Cooking/Baking Instructions
Time to get baking!
1. **Preheat Oven:** Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it.
2. **Fill the Muffin Tin:** Spoon the batter into the muffin cups, filling each about 3/4 full. This ensures they have room to rise.
3. **Bake:** Pop the muffin tin into the preheated oven and bake for about 18-22 minutes. Check for doneness by inserting a toothpick into the center of a muffin – if it comes out clean, they’re ready to go!
4. **Cool Down:** Allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely. This helps them set and prevents sogginess.
#### Serving Suggestions
These muffins are fantastic on their own, but here are a few serving ideas to make them even more delightful:
– **Garnish with a drizzle of honey** or a dollop of your favorite nut butter.
– **Serve with fresh fruit** on the side for a complete breakfast.
– **Pair with a cup of coffee** or a glass of cold almond milk.
#### Additional Tips
Want to level up these muffins? Here are some insider tips:
– **Add a Streusel Topping:** Mix together 2 tablespoons of gluten-free flour, 2 tablespoons of brown sugar, and 1 tablespoon of melted butter. Sprinkle over the batter before baking for a crunchy topping.
– **Make Them Vegan:** Substitute the eggs with flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg) and use maple syrup instead of honey.
– **Boost the Fiber:** Add 1/4 cup of gluten-free oats to the batter for extra texture and fiber.
#### Wrap-Up
And there you have it – an easy, gluten-free banana muffin recipe that’s sure to become a household favorite. These muffins are not only delicious but also versatile, allowing for plenty of fun tweaks and additions. So, grab those ripe bananas and get baking!
**Fun Fact:** Did you know that the first recorded banana bread recipe appeared in Pillsbury’s 1933 Balanced Recipes cookbook? Since then, banana bread and its muffin variations have become a staple in kitchens worldwide. Happy baking!
