Gluten-free Banana Bread Muffins

These Gluten-Free Banana Bread Muffins are super moist, fluffy, and the best part, Gluten-Free. They are perfect for a quick light breakfast or a mid-day snack and a great way to use up overripe bananas. They are really easy to make, in a few minutes, you’ll be enjoying a delicious batch of homemade muffins.

A while ago, I received some amazing products from a brand called Eden’s Cuisine. Eden’s cuisine is a Nigerian brand that makes delicious products using our locally grown Tigernut. Amongst the products I received was their Tigernut whole flour which is the main ingredient in these yummy Gluten-Free banana bread muffins.

Gluten-Free Banana Bread Muffins Ingredients

For these muffins, you’ll need a few simple baking ingredients:

Dry Ingredients

1. Eden’s cuisine Tigernut whole flour
2. Vanilla extract
3. Baking soda
4. Salt

Wet Ingredients

1. Eggs
2. Yogurt
3. Honey
4. Overripe bananas

Toppings of your choice (I used fresh blueberries, walnuts, and chocolate chunks).

How to make gluten-free banana bread muffins

This recipe is really easy to make like my blueberry breakfast muffins and since there’s no gluten in this recipe, you don’t have to worry about over-mixing the batter.

1. Preheat your oven to 180 degrees Celsius and line a muffin pan with baking cups or cupcake liners.
2. Mash the bananas in a bowl and add the other wet ingredients.
3. Add in the dry ingredients and whisk till your batter forms.
4. Evenly divide the batter into the muffin pan. They should be 90% full.
5. Top the batter with the toppings of your choice.
6. Bake the blueberry muffins for 28-30minutes, or until they are lightly golden brown on the top and a toothpick inserted inside comes out clean.
7. Let them cool and enjoy!

How to store muffins

Baked goods like these muffins taste even better the next day. Store leftovers in really well at room temperature for up to 3-days. After that, you can store them in the fridge for about one week (although, it’s entirely possible that they wouldn’t last that long).

You can also freeze a batch of the muffins in a freezer-safe container for up to 2-months. When you want a quick breakfast, simply thaw them out in the fridge overnight or on your countertop. Once thawed, you can warm them up the microwave if you want and enjoy!

More breakfast recipes to try

Blueberry Breakfast Muffins

Bagel & Omelet Sandwich

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