Because I use four bananas and a mini muffin pan, I almost always get closer to 30 mini muffins instead of the standard 24. Your exact yield will depend on the size of your mini muffin cups.
Gluten Free Banana Bread Mini Muffins
Makes 30 muffins
Gluten free banana bread mini muffins — perfect bite-sized sweetness without the gluten.
Ingredients
- 4 very ripe bananas, mashed
- ½ cup granulated sugar
- ⅓ cup butter, melted
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ½ cups gluten-free 1:1 baking flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon cinnamon
- ½ cup mini chocolate chips, for topping
Instructions
- Preheat oven to 350°F and line a mini muffin pan or grease it lightly.
- In a large bowl, mash the 4 ripe bananas until smooth.
- Add the ½ cup sugar, ⅓ cup melted butter or coconut oil, 1 egg, and vanilla. Mix until fully combined.
- Add the gluten-free flour, baking soda, salt, and cinnamon directly into the bowl. Gently stir until just combined — avoid overmixing.
- Scoop the batter into the mini muffin cups, filling each about ¾ full. Dot the tops with mini chocolate chips.
- Bake for 10–13 minutes, or until a toothpick comes out clean and the tops spring back. Let cool in the pan for 5 minutes, then transfer to a rack.
Notes
Store in an airtight container for 2–3 days. They stay soft thanks to the bananas. Refrigerator:
Keep up to 1 week in a sealed container. Freezer:
Freeze in a single layer, then transfer to a freezer bag. Keeps well for up to 2 months.
To thaw: let sit at room temp 20–30 minutes or microwave 10–15 seconds.
Nutrition per Serving
Calories: 83kcalCarbohydrates: 13gProtein: 1gFat: 3gFiber: 1g
Nutrition information is an estimate for general guidance only. Variations in ingredients, brands, or calculation methods may affect the actual values.
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