Banana muffins are a wonderful use for over-ripe bananas, in fact the more sorry looking, the better! These muffins are both simple and delicious. Next time you have some over-ripe bananas give them a whirl, you’ll be very pleased with the results. Either regular SR flour or gluten free flour works equally well, so feel free to use whichever suits you and your family. I find the Aldi brand “Has No” gluten free flour yields excellent results and is very economical. The recipe also works well as a loaf cake, just adjust the cooking time accordingly. These muffins also freeze very well, I tend to wrap them individually and pop them in the freezer for easy morning tea snacks for the week. Baking a double batch is always a great time saver too!
Easy gluten free banana muffins (makes 12)
- 130 g soft butter
- 1 cup brown sugar
- 1 tsp vanilla
- 2 eggs
- 3 over-ripe bananas
- ¾ cup almond meal
- 1 cup gluten free SR flour
- ½ tsp bi-carb soda
- 1 tsp cinnamon
- Beat butter and sugar until light and creamy.
- Add eggs and beat.
- Add mashed bananas, beat slightly.
- Add dry ingredients and fold together with a wooden spoon, stirring gently to combine.
- Spoon into muffin tins, I use paper liners for easy of cleaning etc, but that’s not necessary.
- Bake for approx. 20 mins, 180 degrees (170 fan forced), muffins are cooked when a skewer comes out clean. If using a loaf pan rather than muffins, check for doneness after 30 mins.