These gluten free banana muffins are irresistibly tender with a rich banana flavor. You can serve them on their own, or transform them into cupcakes with the frosting of your choice!
Gluten free banana muffins (um, cupcakes)
Happy New Year! It’s hard to believe that we’ve hopped right into 2016. December already seems like a blur. We spent the holidays in Illinois with my family, where the nine grandkids (all under the age of 7!) created the best kind of chaos. James’s parents then visited us back home for more merry-making, and we then celebrated Juniper’s first birthday (how in the world did that happen?). That’s where these gluten free banana muffins come in.
This was Juniper’s first experience eating cake, and I wanted to give her something that wasn’t too sugary in the hopes of allaying her sweet tooth for at least a couple more months (there’s no hope of preventing it—she is a Sizemore after all). I therefore made a simple batter which I adapted from Elana’s Pantry using almond flour, mashed bananas and honey. Without frosting, they make for fantastic muffins—they’re ultra tender and moist, with a sweet, sticky top. It’s what banana bread dreams are made of. However, you can take them to even higher heights (literally and figuratively) by swirling on some cream cheese or chocolate frosting. Nobody had a clue that the cupcakes were naturally gluten free, or that they were kinda-sorta healthy. And, most importantly, little Juni loved them.
Gluten Free Banana Muffins / Cupcakes
- 1 ¾ cups (6.1 ounces) almond flour/meal
- 1 tablespoon (0.3 ounces) arrowroot flour
- ¼ teaspoon fine grain sea salt
- ½ teaspoon baking soda
- 2 large eggs
- ¼ cup grapeseed oil (or another neutral oil)
- ¼ cup honey
- ½ teaspoon lemon juice
- ½ teaspoon vanilla extract
- 1 scant cup mashed banana (2 medium bananas)
- Preheat the oven to 350˚. Line 10 muffin cups with paper liners.
- In a large bowl whisk together the almond flour, arrowroot flour, salt and baking soda.
- In a separate bowl, whisk the eggs with the oil, honey, lemon juice, vanilla and mashed banana. Whisk the wet ingredients into the dry ingredients. The batter is fairly wet, but that’s ok.
- Divide the batter among the muffin cups (an ice cream scoop with a lever is a great tool for this task). Bake 25-28 minutes, turning the pans halfway through the cooking time, until golden brown on top. A toothpick inserted in the center should come out clean. Cool the muffins in the pan for 10 minutes, then transfer them to a rack to cool completely (the centers will sink slightly). Serve unadorned as muffins, or top them with the frosting of your choice to transform them into cupcakes. Do Ahead: The muffins can be stored in an airtight container for up to 4 days, or frozen for up to 2 months.
Tip: When baking muffins and cupcakes, it’s best to use a lighter-colored metal muffin pan, not a dark-colored pan, which absorbs and retains more heat causing muffins to brown too quickly on the bottom and sides. If you do use a dark muffin tin, reduce the oven temperature by 25 degrees and check for doneness early!