Adapted from Gluten-Free Baking, this recipe is a favorite—muffins so delicious you’d never know they’re gluten-free. I take them out of the oven when they’re still just slightly under-baked; they keep cooking a bit in the muffin tin and end up perfectly moist and smooth. They’re one of my ultimate breakfast treats. You can add half a cup of mini chocolate chips and / or half a cup of chopped walnuts if you like. Just mix them in before you put the batter in the muffin tin. But I love these muffins in their purest banana-only form, still warm from the oven, sliced in half with a smear of butter.
The original recipe says this amount of batter fills a 15-cup muffin tin. I prefer to fill the cups with more batter for fluffier muffins, and for me this recipe consistently makes 11 beautiful muffins.
3 medium very ripe bananas
1 stick butter, melted and somewhat cooled
2 large eggs, whisked
3/4 cup lightly packed dark brown sugar
2 cups gluten-free flour (I use Cup 4 Cup)
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1. Preheat the oven to 350 degrees. Grease a standard 12-cup muffin tin with butter, or line it with paper muffin cups.
2. In a large mixing bowl, mash the bananas with a fork or potato masher. Add the butter, eggs, and brown sugar and stir to combine. Add the gluten-free flour, baking powder, baking soda and salt. Mix until well combined. You’ll still have some lumps of banana, which is just fine.
3. Fill the muffin cups almost to the top, leaving just a little room for the batter to rise and form a round, fluffy muffin.
4. Bake for 18–21 minutes, depending on your oven. (In our oven, 19 minutes is perfect.) When a toothpick inserted into a muffin comes out mostly clean, take them out and let them finish cooking in the tin for about ten minutes. Then transfer them to a cooling rack. Enjoy them immediately! You can also wrap and store them on the counter for a day or so, but in my experience, there won’t be many left over.