Fluffy, Moist Gluten Free Banana Muffins with Oil

Ready for an uber fluffy, bakery-style gluten-free banana muffin ready in 30 minutes? These homemade muffins use oil in the batter, ensuring they are extra moist and tender. Plus, a bonus trick of letting the batter rest for 10 minutes before baking means you can say goodbye to a dense or gummy texture that often plague GF banana muffin recipes.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 375 degrees fahrenheit. Lightly grease 11 muffin tin cups or line with muffin papers. Set aside.

Step 2

In a large bowl whisk together gluten free flour, sugar, brown sugar, baking powder, baking soda, salt, and cinnamon.

Step 3

In a smaller bowl whisk together mashed bananas, egg, oil, and vanilla extract. Pour wet ingredients into dry and stir until just combined. The batter will be very thick. Gently mix in any desired mix-ins, such as chocolate chips, nuts, dried cranberries, or blueberries (see recipe notes).

Step 4

Spoon batter evenly into prepared muffin cups, about ¾ full. To do this quickly, cleanly, and evenly I use an ice cream scoop. Let the muffins rest for 10 minutes before baking, giving time for the moisture to saturate the starches, softening the texture and eliminating gumminess.

Step 5

Bake for 18-20 minutes, or until toothpick inserted into center of a muffin comes out clean. Cool in muffin tins for 5 minutes then remove to a wire racks to cool completely.

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