Description
Craving banana bread? Enjoy a miniature version with this gluten-free banana muffin recipe! Sweetened with bananas, these quick and fluffy muffins contain less added sugar than the average baked good but taste just as delicious. Pair them with your morning coffee or eat them all alone as a snack. Either way, these muffins won’t last long.
Ingredients
Units
Scale
- 3 extra ripe medium bananas
- 2 eggs
- 1 cup grated zucchini (1 medium zucchini)
- 1/3 cup canola oil
- 1/2 cup plain Greek yogurt
- 1 tsp vanilla
- 1.5 cups all-purpose gluten-free flour (I used Bob’s Red Mill)
- 1/3 cup brown sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/4 tsp salt
Instructions
- Preheat the oven to 350℉/180℃, and line a muffin tin with baking cups.
- Mash the bananas with a fork in a large mixing bowl.
- Add the eggs, grated zucchini, canola oil, Greek yogurt, and vanilla to the bowl. Stir until well-combined.
- Pour the flour, brown sugar, baking powder, baking soda, cinnamon and salt into the mixing bowl. Stir with a spatula or wooden spoon until all the ingredients form a smooth-ish batter.
- Use an ice-cream scoop to transfer the muffin batter into the muffin cups.
- Bake the muffins for 25 minutes or until a toothpick comes out clean when inserted into the middle of a muffin. Allow the muffins to cool slightly before removing them from the muffin tin.
Nutrition
- Serving Size: 1 muffin