Illustrative serving image, not a documented photograph of a kitchen-tested batch. The image broadly depicts banana muffins.
Jump to ingredients and method
Gluten-free muffins made with banana, eggs, butter and yogurt.
Kitchen-testing note: A documented cooking test is pending. Timings in the method are estimates; finished yield and results have not been confirmed in our current testing log. Nutrition figures and unsupported historical rating totals have been removed.
Before you cook
Bananas vary in size; record the prepared banana weight in the first test. Changing only the yogurt does not remove the butter from this recipe. Include cooling after baking.
Choosing gluten-free ingredients
Check the exact products you buy, especially flour, oats, bread, pasta, sauces and broth. Gluten-free labeling and third-party certification are different. A recipe page or scanner cannot guarantee a dish’s preparation. Use clean equipment and protect ingredients from contact with gluten-containing foods. Gluten-free does not mean free of dairy, eggs, nuts or other allergens. See the FDA guide to gluten-free labels.
2x and 3x show total ingredients for two or three separate batches. Cook each batch using the original method: amounts written in the steps, pan sizes and cooking times apply to one batch.
-
1Preheat and Prep Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease well with butter or oil to prevent sticking.
-
2Mix Dry Ingredients In a medium bowl, whisk together the gluten-free flour, baking soda, salt, granulated sugar, and brown sugar until evenly combined.
-
3Combine Wet Ingredients In a large bowl, mash the ripe bananas thoroughly. Add the melted butter, eggs, vanilla extract, and yogurt. Whisk until smooth and well mixed.
-
4Bring Wet and Dry Together Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Don’t overmix; a few lumps are okay. If using, fold in walnuts or chocolate chips now.
-
5Fill Muffin Cups Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
-
6Bake and Cool Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and let muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Handling ingredients
Do not taste raw batter or dough. Gluten-free flour is not automatically ready to eat. See FDA flour handling guidance. Let baked goods cool as directed. Storage depends on the finished ingredients; cream-cheese frosting, custard and perishable toppings need refrigeration.
Browse the gluten-free recipe collection and read each recipe’s current testing notes.
Rate This Recipe
Did you make this? We'd love to hear how it turned out!