Irresistibly Fluffy Gluten-Free Banana Muffins
These Irresistibly Fluffy Gluten-Free Banana Muffins are a delightful twist on the classic banana muffin recipe. Inspired by Michelle Baker's Easy Banana Muffins, this version is specifically crafted to be gluten-free without sacrificing taste or texture. The combination of rice flour and all-purpose gluten-free flour ensures a moist and fluffy finish, while the addition of xanthan gum provides that perfect lift. Whether you're gluten-sensitive, lactose-free, or simply looking for a healthier muffin option, these muffins will impress with their sweet and satisfying banana flavor. Perfect for breakfast, snacks, or a treat any time of day!
N/A
Servings
N/A
Calories
10
Ingredients
Ingredients
Rice Flour
1 1/4 cups (Sifted)
El Peto All-Purpose Gluten-Free Flour
1 1/4 cups (Sifted)
Xanthan Gum
1/2 teaspoon (N/A)
Gluten-Free Baking Powder
1 teaspoon (N/A)
Baking Soda
1 teaspoon (N/A)
Salt
1/2 teaspoon (N/A)
White Sugar
1/2 cup (N/A)
Bananas
3 (Ripe and mashed)
Egg
1 (Beaten)
Melted Butter
1/3 cup (Melted)
Instructions
1
Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius) and line a muffin pan with paper liners.
2
In a large mixing bowl, sift together the rice flour, el peto all-purpose flour, xanthan gum, gluten-free baking powder, baking soda, and salt until well combined.
3
In a separate bowl, mash the ripe bananas thoroughly. Then, add the beaten egg and melted butter, mixing until the ingredients are evenly combined.
4
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix; it's okay if there are a few lumps.
5
Spoon the thick batter into the lined muffin pan, filling each cup about two-thirds full.
6
Bake in the preheated oven for 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
7
Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is for Irresistibly Fluffy Gluten-Free Banana Muffins.
Are these muffins gluten-free?
Yes, they are specifically crafted to be gluten-free using rice flour and all-purpose gluten-free flour.
How many bananas are needed?
The recipe requires 3 ripe bananas.
What is the oven temperature for baking?
Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius).
How long should I bake the muffins?
Bake the muffins for 20 minutes or until a toothpick comes out clean.
What type of flour is used in this recipe?
The recipe uses 1 1/4 cups of rice flour and 1 1/4 cups of El Peto All-Purpose Gluten-Free Flour.
Do I need to add xanthan gum?
Yes, 1/2 teaspoon of xanthan gum is included to provide the perfect lift.
Is there sugar in this recipe?
Yes, the recipe calls for 1/2 cup of white sugar.
How many eggs are required?
One beaten egg is required for this recipe.
What kind of fat is used?
The recipe uses 1/3 cup of melted butter.
Should the dry ingredients be sifted?
Yes, you should sift together the flours, xanthan gum, baking powder, baking soda, and salt.
How should I prepare the muffin pan?
You should line the muffin pan with paper liners.
How full should I fill the muffin cups?
Fill each muffin cup about two-thirds full with the thick batter.
Can I overmix the batter?
No, you should stir until just combined; it is okay if there are a few lumps.
What is the purpose of baking soda in this recipe?
Baking soda acts as a leavening agent to help the muffins rise.
How much baking powder is needed?
The recipe calls for 1 teaspoon of gluten-free baking powder.
How do I know when the muffins are finished baking?
The muffins are done when a toothpick inserted into the center comes out clean.
Should the bananas be mashed?
Yes, the bananas should be ripe and thoroughly mashed.
How long should the muffins cool in the pan?
Allow them to cool in the pan for a few minutes before moving them to a wire rack.
Are these muffins dairy-free?
The recipe uses butter, but it is tagged as lactose-free, suggesting a dairy-free butter substitute can be used.
Who inspired this recipe?
This version was inspired by Michelle Baker's Easy Banana Muffins.
What is the texture of these muffins?
These muffins are described as moist, fluffy, and sweet.
Can these muffins be eaten for breakfast?
Yes, they are perfect for breakfast, snacks, or as a treat.
How many ingredients are in this recipe?
There are 10 main ingredients in this recipe.
Does this recipe use salt?
Yes, it requires 1/2 teaspoon of salt.
What is the first step of the instructions?
The first step is to preheat the oven to 375 degrees Fahrenheit and line a muffin pan.
Is the batter thick or thin?
The batter is described as thick.
What tags are associated with this recipe?
Tags include gluten-free, banana muffins, lactose-free, and healthy snacks.
Can I use frozen bananas?
The recipe specifies ripe bananas; frozen bananas can be used if thawed and mashed.
What is the serving size?
The specific serving size is not provided in the data, but it typically fills a standard muffin pan.