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Gluten Free Banana Muffins

Updated on May 15, 2015
Ronna Pennington profile image

Ronna Pennington is a newspaper editor, journalist and freelance ghostwriter and adjunct instructor.

5 stars from 1 rating of Gluten Free Banana Chocolate Chip Muffins

Gluten Free Banana Muffins


Happy Accident

What started out to be banana pancakes were certainly fluffy enough for a muffin mixture. I pulled out some foil muffin liners and gave it a try. Sure enough, big, fluffy banana muffins were the result.

Cook Time

Prep time: 10 min
Cook time: 15 min
Ready in: 25 min
Yields: 12


  • 2 medium bananas
  • 2 eggs
  • 1/2 tsp baking soda, (leveled)
  • 1 1/2 tsp ground cinnamon
  • 1/2 cup rice flour
  • 1/2 cup almond meal
  • 1 tablespoon baking powder, (heaping)
  • peanut butter and chocolate chips, (optional)

Almond meal


  1. Peel and break bananas into several chunks and place in blender.
  2. Add additional ingredients into blender.
  3. Top with lid and use several short pulses on blender to mix ingredients. After ingredients are mixed, choose a high-speed liquify or puree setting to continue mixing. Use high speed until bananas are completely pureed.
  4. Let batter rest while pre-heating oven to 350 degrees.
  5. Pour into paper-lined muffin tins (or use paper-lined foil baking cups). Fill each cup 3/4 full.
  6. Bake at 350 degrees for 15 to 18 minutes or until a toothpick inserted in the center of a muffin comes out clean.
  7. Allow muffins to cool and top with gluten free peanut butter and mini chocolate chips if desired.

Some gluten-free humor


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