How long does gluten-free banana bread last?

Gluten-free banana bread typically lasts 2-3 days at room temperature, up to a week in the refrigerator, and several months in the freezer. Ensure it’s stored in an airtight container for best results.

Why did my gluten free muffins not rise?

Several factors can cause gluten-free muffins not to rise. Ensure that your baking powder and baking soda are fresh. Also, avoid overmixing the batter and make sure your oven temperature is accurate. Using a good quality gluten-free flour blend will also help.

Why is my gluten-free banana bread crumbly?

Crumbly gluten-free banana bread is often caused by a lack of binding agents. To fix this, make sure you add enough eggs, yogurt, or flaxseed meal. Furthermore, using the correct gluten-free flour blend is also essential to avoid a crumbly texture.

How do you make gluten-free muffins less dense?

To make gluten-free muffins less dense, try adding extra liquid like applesauce or buttermilk. Avoid using heavy flours like almond flour alone and consider a good quality blend. It is also important not to overmix the batter. Additionally, ensure that you have enough leavening agents like baking powder or baking soda.

Gluten Free Banana Bread Muffins: A Powerful Recipe

Description

Whip up a batch of incredibly moist and flavorful gluten-free banana bread muffins! Made with simple ingredients and ripe bananas, these easy muffins are a perfect healthy breakfast or snack that everyone will love, whether they follow a gluten-free diet or not.

Ingredients

3 ripe bananas, mashed (about 1 ½ cups)
2 large eggs
1/3 cup melted butter or coconut oil
1/2 cup brown sugar (or maple syrup)
1 tsp vanilla extract
2 cups gluten-free flour blend (with xanthan gum)
1 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon (optional)
Optional add-ins: 1/2 cup chocolate chips or chopped walnuts

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Instructions

Preheat: Preheat oven to 350°F (175°C). Line a muffin tin with paper liners or grease well.
Mix Wet Ingredients: In a large bowl, mash the bananas. Whisk in the eggs, melted butter/oil, brown sugar, and vanilla until smooth.
Combine Dry Ingredients: In a separate bowl, whisk together the gluten-free flour, baking soda, salt, and cinnamon.
Combine: Gently fold the dry ingredients into the wet ingredients until just combined. Do not overmix. Fold in any optional add-ins.
Bake: Divide the batter evenly among the muffin cups, filling each about 3/4 full.
Bake: Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
Cool: Let the muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Notes

Don’t Overmix: Overmixing is the #1 cause of tough, dense gluten-free muffins. Mix until the ingredients are just combined.

Flour Blend: Using a good-quality 1:1 gluten-free flour blend that includes xanthan gum is crucial for the right texture.

Banana Ripeness: The riper the bananas, the sweeter and more moist your muffins will be.

Storage: Store cooled muffins in an airtight container at room temperature for 2-3 days, in the fridge for up to a week, or freeze for up to 3 months.

Add-Ins: Feel free to add chocolate chips, nuts, or even a swirl of peanut butter for extra flavor.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Breakfast, Snack
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: ~180 kcal
Sugar: ~12g
Sodium: ~220mg
Fat: ~6g
Saturated Fat: ~3.5g
Saturated Fat: ~2g
Trans Fat: 0g
Carbohydrates: ~30g
Fiber: ~2g
Protein: ~3g
Cholesterol: ~40mg