Gluten-Free Banana Bread Muffins

Healthy, fruit filled, gluten-free muffins.

Muffins are just one of those things that brighten up my mornings. They bring a smile to my face and make my taste buds sing with joy. They’re comforting. They’re delicious. They’re amazing. They’re the perfect breakfast treat.

I love muffins.

And if you’re like me, then you’re also one of those people who loves fruity muffins. Chunks of fresh fruit or berries, dried fruit or simply pureed fruit for that kick of added flavor, fruit-filled muffins are simply the best.

Lately I’ve been craving banana bread, but have been wanting to skip the whole bread part of it. I didn’t want to wait for it to bake. I didn’t feel like having just a slice. I wanted something that I could cup in my hand, slather with vegan butter or creamy almond butter, and eat slowly, thoroughly enjoying each and every bite.

I wanted a muffin.

I wanted that simple, compact and easy-to-eat breakfast that I’ve enjoyed since I was a little girl. I wanted banana bread in a muffin.

And banana bread muffins we have, the gluten-free version of course. Slightly sweet and super moist, these muffins are satisfying my craving and more. They’re taking me to my happy place. And it gets better with every bite.

Sayonara banana bread craving, hello banana bread muffins. It’s wonderful to meet you. And I do believe that we may or may not have just become best friends. You’re welcome back to my breakfast party anytime.

But who would be upset about being best friends with a muffin? Especially if it was a banana bread muffin.

Not me.

Gluten-free Banana Bread Muffins

Gluten-Free Banana Bread Muffins

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: 6 muffins

adapted from Gluten-Free Goddess

Ingredients

Instructions

  1. Preheat the oven to 375 degrees F. Line a 6 muffin pan with silicone or paper liners and set aside.
  2. In a stand up mixer or large mixing bowl, beat all wet ingredients together until fully combined.
  3. In a separate small mixing bowl, whisk together the dry ingredients. Add the dry ingredients to the banana mixture and stir to combine or until you have a nice smooth batter.
  4. Spoon the batter into the muffin tins, filling each cup about 3/4 of the way full. Bake in the center of a warm oven for 14 - 16 minutes, or until a cake tester inserted into the center comes out clean.
  5. Let the muffins cool for 10 minutes on a wire rack.
  6. Enjoy these muffins served warm, topped with vegan butter or creamy almond butter, next to your favorite mug of morning tea or coffee.
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About Queen of Quinoa

Alyssa Rimmer is the quinoa obsessed girl behind the gluten-free blog, the Queen of Quinoa. She loves experimenting with nutritious and whole-food ingredients, and seeks to encourage the everyday home chef that cooking and eating gluten-free can not only be healthy, but also delicious and fun. After struggling with stomach issues throughout her college years, Alyssa decided enough was enough and took her health into her own hands. She started by removing gluten from her diet and hasn’t looked back since. Two happy years have passed and her stomach issues have practically disappeared. Living gluten-free has also helped her to truly discover her passion for cooking and she has embraced her new lifestyle with open arms. With the Queen of Quinoa, Alyssa shares her gluten-free recipes, many of which are focused on the superfood quinoa, and discusses her journey to living a more fulfilled and healthy life. She now also cooks refined sugar-free and although not all her of recipes are vegan, she has loved learning and experimenting with vegan baking. She lives in Burlington, Vermont where she is surrounded by fresh, local produce and is always inspired by the fabulous seasonal ingredients that make this state so special. She is excited to share her recipes with you, as she helps to uncover the amazing world of quinoa.
This entry was posted in Allergy Friendly, Breakfast, Corn-Free, Dairy-Free, Desserts, Gluten-free, Muffins & Scones, Quinoa, Recipe Index, Refined Sugar-Free, Soy-Free and tagged , , , , , . Bookmark the permalink.

17 Responses to Gluten-Free Banana Bread Muffins

  1. cookingwithlysa says:

    I love muffins too..and these look really delicious! Banana bread are always the best ones.

  2. The Queen of Quinoa says:

    Why thank you! Muffins are just the greatest. So glad you like the looks of these :)

  3. Pingback: Gluten Free Banana Bread Muffins Recipe - The Healthy Beehive

  4. Kayla says:

    Hey Alyssa!

    I do not have a 6 muffin pan, only a 12 one. I really want to make these muffins but not sure if it will work out or not! Maybe this is a stupid question but will i have to adjust my baking time for the different pan?

    I am very new to cooking, baking and the gluten and dairy free diet. So glad I have came across your blog I absolutely love it and can’t wait to try out these receipes!

    • Hi Kayla!

      I would suggest just doubling the recipe to make enough batter for 12 muffins. You shouldn’t need to adjust the baking time at all, just watch them. You’ll know when they’re done when you can insert a knife into the center of the muffin and it comes out clean.

      If you want to make the recipe as is and only get 6 muffins, put the batter around the perimeter of the pan (so the outside) and then just fill the empty tins with a little water (especially if your oven runs hot).

      Hope these tips help. Let me know if you have any other questions!

      xo Alyssa

  5. Pingback: October Adopt a Gluten Free Blogger Roundup | Eat, Recycle, Repeat

  6. Leanne says:

    Hello!

    I am back to this site because I tried this recipe (banana muffins) and LOVED them! I have told many friends and family. Thank you for sharing, I am also a quinoa lover, but have never ventured beyond boiling it, until now. :)

    My only trouble is I always have a hard time finding the instructions to roast the quinoa to make flour. The link takes me to your home page. Please help!

    Thank you!

    • Hi Leanne!! So, so happy to hear you enjoyed these muffins. They’re definitely one of my favorites as well. Basically banana anything is a favorite for me.

      Baking with quinoa is AMAZING!! One of my favorite ingredients to add to baked goods because not only does it add great texture and flavor, but also nutrition. If you’re interested in learning more about baking with quinoa, you should check out my new ebook – it’s full of gluten-free baked goods all using quinoa. http://www.queenofquinoa.me/book

      Also, here’s the link to the toasted quinoa flour page (scroll down to the bottom): http://www.queenofquinoa.me/2012/04/vegan-peanut-butter-quinoa-chocolate-cake/

      Thanks for reading and let me know if you have any other questions!

      xx Alyssa

      • Leanne says:

        Thank you!

        I actually signed up for emails from your site earlier today, and also bought your ebook! Just finished making the insanely healthy quinoa cookies in my post-holiday state. Yum!

        Thanks again

        • Awesome!!! So happy you liked them. My absolute favorite cookies in the book are the Salted Peanut Butter & Honey Cookies – they’re amazing!! Let me know if you try and more recipes. I also have a short survey I’d love for you to fill out if you have time :)

          http://ow.ly/gw5mU

  7. corrie says:

    Hi, just found this on Pinterest and wanted to try it soon! What is guar gum and can you substitute Xanthan gum?

    thanks!

  8. Helen MacAndrew says:

    Hi,
    I had a question about making your own flour. I have been thinking of trying to do what you’ve described here for a long time now. I keep reading though about the need to rinse the quinoa before use, so that stops me from trying?
    What are your thoughts on that?
    Thanks,
    Helen
    :)

    • Hi Helen,

      I’ve found that the rising really depends on the person. Some people are more sensitive to the saponins on the quinoa (the coating that makes it bitter) and rinsing helps them. Most quinoa sold commercially is rinsed at least three times, so for me, I never rinse my quinoa. If you do find the need to rinse it, you’ll have to make sure the quinoa is dry before you grind it into a flour. You can do this by either leaving it out overnight or keep it in an oven on low heat.

      Let me know what you end up doing! Making your own flour at home is fun and easy!

      Alyssa

      • Helen MacAndrew says:

        Thanks very much for the info :)
        I’m just having a bit of a problem now with your free cookbook offer. It keeps getting me to fill out “get instant access” and then tells me to check my mail, confirm, etc. But a new box keeps coming up to fill out my name and e-mail! I have filled them out about 4 times now :/
        Not sure what to do now. The last one told me I was already subscribed to the newsletter.

  9. Carolyn German says:

    Hi!
    can I leave the guar gum out? I just dont have it on hand

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