Gluten Free Banana Muffins

Banana Muffins

There is something about the smell of freshly baked banana muffins that makes me instantly hungry no matter if I just ate. These Gluten Free Banana Muffins are moist and delicious. They are great for breakfast, as a snack or for kids parties. Hope you enjoy them.


Gluten Free Banana Muffins

Gluten Free Banana Muffins


  • 2 eggs
  • 1/2 cup brown sugar
  • 1 tspn vanilla extract
  • 2 bananas
  • 1/2 cup vegetable oil
  • 1/2 cup white rice flour
  • 1/2 cup potato starch
  • 1/2 cup sorghum flour
  • 1 tspn baking powder
  • 1 tspn baking soda
  • pinch salt
  • 1/2 tspn cinnamon


  1. Preheat oven to 350F/175C degrees.
  2. Line muffin tray with patties.
  3. In a bowl lightly whisk eggs and add sugar.
  4. Add vanilla, mashed banana and vegetable oil.
  5. Sift the rice flour, potato starch, sorghum flour, baking powder, baking soda, salt and cinnamon.
  6. Stir until combined and separate mixture between 12 muffin patties.
  7. Place in the oven and cook for approx 14 minutes.
  8. Transfer to a wire tray to cool before serving.
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2 thoughts on “Gluten Free Banana Muffins

  1. Xanthum gum is a binding agent and is required to keep ingredients together. In this recipe I didn’t use xantham gum as the potato starch keeps the muffins moist and not crumbly at all. Hope you enjoy them. GFM

  2. Chocolate Squash Protein Chia Cookies are sooooooo good!!!! This was the first repceis I’ve made from your collection and oh my! Num!!! This was the first recipe I’ve made from your collection and they turned out fantastic! I used sorghum flour because that is what I had. Also, since I used the TIUP protein powder and find it really sweet I just used the coconut sugar and omitted the stevia. Didn’t miss it at all. The squash was a combo of acorn I had roasted and TJ’s organic pumpkin. So moist and chocolaty!! Will be making them again. Thank you. =)

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