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My friend Aimee shared this recipe with me about 15 years ago, when we both had preschoolers and babies crawling around. She brought it to a playgroup at my house, and if our friendship wasn’t already cemented, it was after I tasted her banana muffins.
Now that we are gluten free over here, we’ve been slowly testing our old favorite recipes to see if they convert well to gluten free. Sadly, many don’t. But, we got really lucky and I think this one tastes BETTER gluten free. That’s right, I said it. The only substitution from the original recipe is the flour. It’s almost never that simple to convert something to gluten free.
Now these muffins are part of our regular rotation of Sunday Morning Muffins, which is the new tradition I started a few months ago to help make Sunday mornings feel special without gluten in this weird Covid-time.
I use so many different gluten free flours, it’s actually kind of insane. I should probably do a dedicated post about it sometime just for fun. There’s even some mixes I make where I mix what seems like 500 different flours together to create an ultimate flour. Eventually I’d like to streamline it, but I’m still getting a feel for what works best in different recipes. The flour that I like to use in this muffin recipe, is this Bob’s Red Mill Gluten Free 1 to 1 Baking Flour. I buy a bunch at a time and then store it in my freezer as I use it up.
All the pictures of muffins on this blog post were baked using Bob’s Red Mill GF 1-to-1 Baking Flour.
Awesome Banana Muffins
Ingredients
- 1 1/2 cups all-purpose flour Optional to use Gluten Free, cup for cup replacement flour that contains xanthan gum (Bob's Red Mill GF 1-to-1 Baking Flour works perfectly)
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1 tsp. cinnamon
- 3 large bananas, mashed
- 3/4 cup sugar
- 1 large egg
- 1/3 cup butter, melted
- 1 tsp. vanilla
- 1 cup chocolate chips Optional to add a few extra chocolate chips on top of the muffins right before they go in the oven so they appear extra yummy.
Instructions
- Preheat oven to 350 F.
- Place paper liners in the muffin pans (about 16).
- Sift together flour, baking powder, baking soda, salt and cinnamon. Set aside.
- In a large bowl, combine bananas, sugar, egg, melted butter and vanilla.
- Add flour mixture to wet mixture and mix until well combined.
- Stir in chocolate chips.
- Fill each muffin liner 2/3 full.
- Bake 25-30 minutes, until the tops are fully golden brown.
And there you go, the most Awesome Banana Muffins you’ll ever have, gluten free or not.
Aimee and I live in different states now, but I still cherish the friendship we had at such a pivotal time of life, living through those baby and toddler years together. And we’ll always have Awesome Banana Muffins!
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The flours! It does feel like a joke sometimes. I have so many flours, my walk-in pantry was designed with buckets lining the bottom for all the ones we like to have handy. It’s embarrassing enough, I’m grateful it’s hidden 🙂
And when you’re trying to do GF for a big family, that’s even more flour! And I guess what you’re telling me is that I’ll probably have a million flours for the rest of my life. It’s weird how some just do better in certain recipes?! I wish there were just one beautiful and perfect flour, lol.
Thank you for the recipe Mary! My family loved them!
Oh, I’m so glad! They’re one of our favorites. Did you make them gluten free? I’ve been working on a GF chocolate muffin. I can’t wait to share.
I bake a lot of gluten free muffins but not these. Next time, I might try king Arthur’s gluten free measure for measure flour or bob’s red mill 1:1 baking flour so I can enjoy them.
I use both of those flours, but prefer Bob’s Red Mill 1:1 for this recipe. Good luck!