Gluten-free banana muffins

The perfectly delicious use for those over-ripe bananas!

This recipe is gluten-free and yields 12 muffins.


270g gluten-free self-raising flour
90g rice flour (see note)
85g coconut sugar
310ml milk
60ml vegetable oil
1 egg
2/3 cup mashed banana

Take Note:

If you don’t have rice flour, any gluten-free plain flour can be used. You will need 1 large banana for this recipe.

* These muffins are best eaten on the day of making.

Step 1

Preheat oven to 200C/180C fan-forced. Line twelve 80ml (1/3 cup) muffin pans with paper cases.

Step 2

Use a balloon whisk to whisk together the floursand sugar in a large bowl. Make a well in the centre.

Step 3

Whisk the milk , oil , egg and extract together in a medium jug. Add to the well and stir until nearly combined. Add the banana and gently stir until just combined.

Step 4

Spoon mixture evenly among paper cases. Bake for 20-25 minutes or until a skewer inserted into one muffin comes out clean. Serve warm.

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