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Versatile Banana Muffins

 

The taste combinations are endless with this moist banana muffin recipe as the base. Especially nice are lemon-blueberry or banana raspberry muffins. A muffin that isn’t breaky or crumbly is a real treat for anyone living gluten-free!

 

Makes 12 large or 24 mini muffins

 

Flavour Variations:

  • In place of bananas, canned pumpkin (not sweetened pumpkin pie filling) can be used. In place of berries, ½-1 cup of dried cranberries, raisins or chocolate chips can be used. If using chocolate chips or raisins, sugar can be reduced to 1/4 cup.
  • To make a lemon-berry muffin, add 2 tablespoons (30 ml) of lemon juice and 1 tablespoon (15 ml) of grated lemon rind to the liquid mixture above. Proceed and add 1 cup of berries to the batter.
  • For added fibre, 2 tablespoons of flax seed can be added to the batter.

    Ingredients

    • 1.5 cups (375 ml) all-purpose gluten-free flour (use a gluten-free flour that includes xanthan gum like President’s Choice brand)
    • 1/3 cup (80 ml) granulated sugar
    • 1 tsp (5 ml) baking powder
    • 1 tsp (5 ml) baking soda  
    • 1/2 tsp (2.5 ml) salt 
    • 1 egg
    • 1/2 cup (125 ml) melted butter (or vegetable oil or half butter with half oil)
    • 3 mashed overripe bananas (the bananas can be thawed from frozen and the mashed mix of banana and its liquid should equal about 1 cup in total or just slightly more)
    • 1 tsp (5 ml) vanilla extract
    • 1 cup (250 ml) chopped fresh or frozen blueberries or raspberries, optional

    Instructions

    1

    Preheat oven to 375° F (180° C). Lightly mist muffin tins with cooking oil spray.

    2

    In large bowl, combine flour, sugar, baking powder, baking soda and salt. Create a well in the center.

    3

    In separate bowl, beat egg. Add melted butter and mashed bananas and blend well. Pour into dry ingredients and lightly stir until just mixed. If using fruit, lightly fold in. Alternately, fill muffin tins half full, put half the berries in, cover with remaining batter and remaining berries on top.

    4

    Divide mixture into 12 regular-sized or 24 mini muffin tins. For regular muffins, bake for approximately 22 minutes. For mini-muffins, bake for 13-15 minutes or until golden and toothpick inserted into center comes out clean.

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