Gluten-Free Banana Muffins
These banana muffins are so delicious, so gluten-free, so unique you won’t dirty even a single dish to make them.
Servings: 12 large muffins
Calories: 171kcal
Cost: Varies
Ingredients
Muffins
- 3 ripe bananas (1 cup mashed)
- 2 eggs
- 1 cup white granulated sugar
- 1 cup rice flour (NOTES)
- ½ tspn salt
- ¾ tspn baking soda
- ½ tspn baking powder
- ½ tspn cinnamon
- ½ cup vegetable oil
- 1 tspn pure vanilla extract
Glaze (Optional)
- ½ cup powdered sugar
- 1 tbsp milk
Instructions
- Preheat oven to 375 F.
- Get out a 1/2 measuring cup and a 1/4 teaspoon (these will be all you need to measure your ingredients).
- In a large gallon-size Ziploc bag, mash the bananas. Add the eggs, seal the bag, and shake and squish until combined. Add the sugar and mix well. Dump in the flour, salt, baking soda, baking powder, and cinnamon. Before zipping and mixing them all the way in, mix them together a little with your measuring spoon. Now add the oil and vanilla and shake and squish until well combined.
- Snip the corner of the bag and squirt the batter into a lined muffin tin (if you don't want to clean the pan, line it with tin liners so the grease doesn't come through). Don't make the hole very big at all because the batter is very runny. Pinch the corner between each muffin.
- Bake for about 20 minutes or until a toothpick comes out clean. Do Not Overbake!
- To make the glaze, just mix together the powdered sugar and milk or lemon juice and drizzle over cooled muffins.
Notes
Nutrition
Serving: 1muffin | Calories: 171kcal | Carbohydrates: 39g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 45mg | Potassium: 132mg | Fiber: 1g | Sugar: 25g | Vitamin A: 61IU | Vitamin C: 3mg | Calcium: 11mg | Iron: 1mg