Gluten-Free Maple Banana Muffins
A classic gluten-free banana muffin recipe with a cozy twist for fall! Naturally sweetened with maple syrup, these fluffy gluten-free maple banana muffins are the perfect weekend baking project for those ripe bananas on your counter!
Print
Pin
Servings: 12 Muffins
Ingredients
- 1 ½ cups Mashed Bananas (About 3 large Overripe, Spotty Bananas!)
- ½ cup Butter, melted
- ½ cup Pure Maple Syrup
- 2 Large Eggs (Room Temperature)
- 1 teaspoon Vanilla Extract
- ½ teaspoon Maple Extract
- 1 ½ cups Gluten-Free Measure-For-Measure Flour (240 grams)
- 1 teaspoon Cinnamon
- 1 teaspoon Baking Soda
- ½ teaspoon Salt
Instructions
- Mix The Dry Ingredients. In a medium bowl, combine gluten-free flour, baking soda, cinnamon, and salt. Whisk until evenly blended, then set this mixture aside.
- Mix The Wet Ingredients. In a large bowl, combine mashed bananas, melted butter, maple syrup, eggs, vanilla, and maple extract. Whisk until evenly blended.
- Finish The Muffin Batter. Add the dry ingredients to the wet ingredients, and stir until just evenly blended, with no dry clumps of flour remaining.
- If You Can, Let The Batter Rest! If time allows, let the batter rest at least 45-60 minutes, so the muffins rise taller in the oven and have a more tender crumb. If you're in a rush, you can skip this step, but the muffins won't rise as tall or be *quite* as tender.
- Preheat & Prep. While the batter rests, preheat the oven to 375 degrees F. Line a 12-cup metal muffin pan with parchment paper liners.
- Bake. Use an ice cream scoop or large cookie scoop to divide the batter into the prepared muffin tin. (You should have enough for 12 muffins!) Bake in preheated oven 17-20 minutes, or until the tops are golden brown and toothpick inserted in the center of a muffin comes out clean with just a few moist crumbs.
- Serve & Store. Let the muffins cool on a wire rack 10-15 minutes before eating. Store leftover muffins in an airtight container 2-3 days at room temperature, or freeze up to 4 months.
Notes
- Measure The Bananas! For best results, measure 1 1/2 cups mashed banana, rather than going by the number of bananas. You'll get a better ratio of wet:dry ingredients and the best texture this way!
- Measure Flour Carefully. Similarly, you'll get the best texture if you weigh the flour in grams. If you don't have a kitchen scale, make sure you spoon flour INTO the measuring cup instead of scooping WITH the measuring cup so you don't accidentally add too much flour. (No one wants gummy, dry, or dense muffins!)
- Additional Mix-Ins or Extras To Try. Feel free to add some chocolate chips, walnuts, or toasted pecans to these muffins for a little something extra! The flavors are delicious together. (Plus, who doesn't love maple banana nut muffins!?)
Video
Find the recipe:
sweetsandthankyou.com/maple-banana-muffins/