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close up photo of a banana muffin with chocolate chips on a platter
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Gluten-Free Banana Muffins

A delicious gluten-free recipe for banana muffins made with a blend of gluten-free all-purpose flour and oat flour, Greek yogurt, ripe bananas and coconut oil.
Course Bread, Breakfast, Snack
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 muffins
Calories 260kcal
Author Amee

Ingredients

  • 3 medium bananas very ripe, mashed
  • 1 cup gluten-free all-purpose flour King Arthur brand recommended
  • ¾ cup oat flour made with certified gluten-free oats
  • ¾ cup brown sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 egg
  • ¼ cup coconut oil melted and cooled (you can also use melted butter here)
  • ¾ cup plain full-fat Greek yogurt
  • 1 teaspoon good quality vanilla extract
  • ¾ cup semisweet chocolate chips or 60% cacao (regular or mini chips)

Instructions

  • Preheat oven to 350 degrees.
  • In a large bowl, combine all dry ingredients, including sugar.
  • Whisk until well mixed.
  • In the bowl of an electric mixer, combine banana, vanilla, egg, coconut oil and yogurt.
  • Make sure that the coconut oil isn't warm or it will solidify in chunks in your batter.
  • It must be soft but make sure it has completely cooled before adding to your mixer.
  • Mix until well incorporated on medium speed.
  • Stir in flour mixture and chocolate chips. Spray muffin pan with cooking spray.
  • Fill 16 muffin cups with batter.
  • Bake for 20-25 minutes until toothpick comes out clean. Check muffins at 20 minutes and bake a little bit longer, if necessary, since oven temperatures can vary.
  • Cool on wire racks.

Nutrition

Calories: 260kcal | Carbohydrates: 39g | Protein: 5g | Fat: 10g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 240mg | Potassium: 239mg | Fiber: 3g | Sugar: 22g | Vitamin A: 45IU | Vitamin C: 3mg | Calcium: 66mg | Iron: 2mg