Gluten free banana bread muffins

    35 min

    Easier to share than slicing a loaf, and quicker to bake! Buns are also easier to control for perfect baking, especially with GF, than in a loaf tin (see footnote for loaves). Makes 24 regular muffins or 30 to 36 small-case muffins, with only 15 minutes of prep and 20 minutes baking.


    17 people made this

    Makes: 24 muffins

    • 5 large ripe bananas
    • zest and juice of 2 unwaxed lemons
    • 160g unsalted butter, at room temperature
    • 200g soft light brown or golden caster sugar
    • 100g soft dark brown sugar
    • 4 large eggs
    • 2 teaspoons vanilla extract
    • 420g gluten-free flour
    • 4 heaped teaspoons gluten-free baking powder
    • 1 teaspoon ground allspice
    • 1 teaspoon ground cinnamon
    • 100g pecans, chopped finely, leaving aside some larger pieces to garnish (optional)

    Prep:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Preheat oven to 180 C / 160 C fan / Gas 4. Line two 12-hole muffin tins with paper cases.
    2. Slice thickly or break apart the bananas into a bowl and add the lemon juice from both lemons. Mash with a fork or potato masher to the consistency of chunky apple sauce.
    3. Cream together the butter and sugars in a second bowl; add eggs one at a time, with the vanilla extract and lemon zest, and beat until creamy and smooth.
    4. Add the flour, baking powder, spices, and chopped nuts (if using) a third or so at a time to the butter/sugar, alternating with the banana mixture, and beat well after each addition. (Remember, this is gluten-free, so you don't have to worry about over-mixing the dry with the wet. In fact, incorporate as much air as you can.) You will see holes open up as the lemon reacts with the baking powder.
    5. Spoon into muffin cases, filling no more than 3/4 full. The mixture should 'dollop' and not be too runny, but hold its shape as it's dropped. Place a pecan chunk in the centre of each (optional).
    6. Bake for 20 minutes or so, turning trays halfway through for even baking, until golden brown and a skewer inserted into the centre comes out clean. Remove from the oven, and remove the muffins from the trays and place on a cooling rack to cool before enjoying.


    You could use walnuts instead of pecans if you prefer, but the recipe is just fine with no nuts at all (or, just as a garnish). You could also make two 9"x5" loaves from this recipe - just grease two loaf tins and line with parchment/baking paper, and increase baking time to 45 to 60 minutes. (Remember with GF loaves to let them cool in the loaf tins *before* removing them.)

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