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There’s nothing like a fresh, melt-in-your-mouth gluten free banana muffin. I love using fruit like bananas or applesauce to reduce the fat and raise the flavor of my quick breads like these gluten free muffins, so this recipe is a happy marriage of tasty gluten free banana bread and lower fat muffins!
I add blueberries because I love the combination, but you could add chocolate chips or chunks for more of a chunky monkey style muffin or if you’d rather skip it, just make a tradition gluten free banana muffin your way! (If you really are looking for a straight up blueberry muffin recipe, hop to that recipe here.)
Just look at how moist and yummy these muffins are! I want another one right now, actually.
The addition of flaxseed meal offers a subtle, but nutty flavor, support for the structure of the muffins and a serious nutritional boost you can feel good about every morning you bite into one of these yummy treats! Feel free to use any berries, chips or other additions … or none at all for a traditional banana bread taste.
And of course — more options: for an even easier muffin-making experience, just grab one of my easy, yummy gfJules™ Muffin Mixes!
Depending on the size muffin you’re keen to make, the mix or this scratch recipe makes between 10-16 muffins (mini muffins are around 24). The giants take longer to bake, but they are oh-so-satisfying!
How’s your favorite way to enjoy a gluten free banana muffins? Are you all in with fruit, or do you add some chocolate? Any other funky additions I should know about and try? I’d love to hear about them!
Share in the comments below, and as always, feel free to join in the conversation on my gfJules Facebook page, Instagram or Twitter! I also pin lovely gluten free recipes all the time – follow my Pinterest boards! If you love recipe videos, check out my gfJules YouTube channel. And if you’d like more gluten free recipe inspiration delivered to your email box, sign up for my free recipe e-newsletter where I also send out coupons – squeeee!
Happy muffin baking!
Preheat oven to 350ºF (static) or 325ºF (convection).
Oil or line muffin cups and set aside (makes approximately 16 muffins).
Cream the butter and sugar until the mixture is light and fluffy. Add the eggs and vanilla and beat well. Mix in sour cream and banana until well blended.
In a separate bowl, whisk together all the dry ingredients then add gradually into the wet mixture until thoroughly mixed. Lastly, gently stir in the blueberries.
Spoon the batter into prepared muffin tins, filling two-thirds full. Bake for 25-30 minutes or until lightly browned and a toothpick inserted into the center of a muffin comes out clean.
Allow to cool for 10 minutes before removing from tins.