Ah, the beauty of a warm muffin fresh from the oven! As the scent wafts through my kitchen, I can’t help but feel a wave of nostalgia. A great muffin is the perfect pairing with morning coffee or an afternoon tea.

They’re versatile, easy to make, and a classic choice for casual gatherings. You can load them with fruits or nuts as you please. So, what’s on the menu today? We’re diving into Pamela’s gluten-free banana muffin recipe. Grab a cup of your favorite brew and let’s embark on this delightful baking adventure together!

What Pairs Perfectly with These Muffins?

These banana muffins shine on their own, but elevating the experience never hurts. Here are a few delightful pairings to consider:

1. Coffee or Tea: A steaming cup of coffee or a soothing herbal tea complements these muffins beautifully. The flavors mingle in such a delightful way!

2. Greek Yogurt: Serve a dollop of Greek yogurt on the side. It adds creaminess and a nice tang, balancing the sweetness of the banana.

3. Fresh Berries: A handful of fresh berries, like strawberries or blueberries, adds a pop of color and an extra burst of flavor.

With these options, your muffin experience goes from great to exceptional!

Why Bake Banana Muffins?

Banana muffins are more than just a treat. They represent comfort and home. When life gives you ripe bananas, it’s a sign – bake! This gluten-free version from Pamela’s is perfect for everyone. Whether you’ve got dietary restrictions or simply want to try something new, these muffins will captivate your taste buds.

The combination of ripe bananas and crunchy nuts gives these muffins character. They’re soft, moist, and have just the right amount of sweetness. Trust me; one bite will have you coming back for more!

Why This Recipe Works

1. Simple Ingredients: This recipe utilizes pantry staples most people keep on hand. With items like ripe bananas and Pamela’s Baking & Pancake Blend, you can whip up these treats without a trip to the store.

2. Perfect Texture: Pamela’s blend is designed specifically for baked goods. It creates muffins that are moist yet fluffy without needing complicated techniques or multiple types of gluten-free flours.

3. Nutrient-Rich: By incorporating bananas and nuts, you’re not only enjoying a tasty treat but also embracing nutritional benefits. Bananas provide potassium, while nuts add healthy fats!

4. Versatility: You can easily customize this recipe by adding spices or different nuts. You can adjust sweetness and flavors to suit your preferences, making it truly your own.

This recipe ticks all the boxes, and I can’t wait for you to try it!

How Does It Taste?

Imagine the first moment you bite into a muffin. The warm, moist texture crumbles just right against your tongue. You taste the sweet, earthy banana flavor, and then the slight crunch from the walnuts adds depth.

The hint of vanilla dances in the background, while the coconut oil lends a subtle, tropical richness. These muffins are not too sweet, making them perfect for breakfast or a snack. They hold their own against other muffins while bringing a unique flair. One word: delicious.

What Sets This Recipe Apart?

Pamela’s gluten-free banana muffins stand out for a few key reasons. First, it’s the unique blend of ingredients that keeps the texture intact while providing gluten-free assurance. And the beauty lies in the balance of flavors.

Unlike other recipes that may lean towards being overly sweet, this one finds a happy medium. The use of turbinado sugar and honey contributes natural sweetness without overwhelming the palate.

In addition, the option to use different nuts or even omit them altogether, opens up new paths for creativity. You can make these muffins exactly how you like!

The Ingredients

Here’s what you’ll need to create this fantastic recipe:

½ cup fresh blueberries
1 cup mashed ripe bananas (approximately 3 medium bananas)
¼ cup chopped walnuts or pecans
4 tablespoons melted virgin coconut oil
1¾ cups Pamela’s Baking & Pancake Blend
¼ teaspoon ground cinnamon
¼ teaspoon sea salt
½ teaspoon pure vanilla extract
2 large eggs, beaten
½ cup turbinado sugar
1 tablespoon honey

Instructions

Step 1: Preheat Your Oven

Start by preheating your oven to 350°F (175°C). This temperature is just right for baking muffins to golden perfection.

Step 2: Prep Your Muffin Tin

Line your muffin tin with paper liners or grease it with a bit of coconut oil. No one likes a muffin that gets stuck!

Step 3: Mix Wet Ingredients

In a large bowl, mash the bananas until smooth. Then, add the melted coconut oil, bittersweet honey, and vanilla extract. Mix these ingredients until they form a delicious, homogenous mixture.

Step 4: Combine Dry Ingredients

In another bowl, whisk together the Pamela’s Baking & Pancake Blend, cinnamon, sea salt, and turbinado sugar. This step helps to distribute the dry ingredients evenly.

Step 5: Blend Together

Gradually add the dry mixture to your banana mixture, stirring gently. Then, fold in the beaten eggs. Don’t overmix – a few lumps keep the muffins tender!

Step 6: Add Nuts and Berries

If you’re including nuts or blueberries, gently fold them into the batter at this stage. The goal is to keep them evenly distributed without mushing them to bits.

Step 7: Fill Muffin Tins

Spoon the batter into your prepared muffin tin. Each cup should be about two-thirds full. This allows room for them to rise.

Step 8: Bake Away!

Place the muffin tin in the preheated oven. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. You’ll know it’s muffin time when the smell hits you!

Step 9: Cool and Enjoy

Remove the muffins from the oven, and let them cool in the tin for a few minutes before transferring them to a wire rack to cool completely. That is, if you can resist the urge to dive in right away!

Notes: Tips for Success

Use Overripe Bananas: The riper the bananas, the sweeter the muffins. Look for bananas with brown spots for maximum flavor.
Room Temperature Ingredients: Make sure your eggs and coconut oil are at room temperature for a smooth batter.
Mind Your Measurements: When measuring flour, fluff it first before scooping. This ensures you’re not adding too much.
Experiment with Mix-Ins: Feeling adventurous? Try adding chocolate chips or dried fruit to shake things up!
Don’t Skip the Cooling: Let your muffins cool; it gives them time to set and enhances their flavors.

pamela's gluten free banana muffin copycat recipe

Nutrition Information

How Do You Store These Muffins?

Store your muffins in an airtight container. They’ll stay fresh at room temperature for about three days. If you want to keep them for longer, stashing them in the fridge will extend their life. For even better preservation, consider freezing them. They’ll last up to three months in the freezer! Just reheat them in the microwave or oven whenever you’re ready for a snack.

Sides for Pamela’s Gluten-Free Banana Muffin Recipe

1. Greek Yogurt Parfait: Layer yogurt with fruits and a drizzle of honey. It’s refreshing and perfectly complements banana muffins.

2. Fresh Fruit Salad: A bright mix of seasonal fruits will enhance the flavors of the muffins. Berries, melons, and citrus work wonders!

3. Smoothie: A vibrant green smoothie with spinach, banana, and almond milk adds extra nutrients and pairs well with the muffins.

Alternative Ingredients

Sometimes, it’s all about substitutions! Here are some alternatives if you’re missing some ingredients:

1. Banana: Unsweetened applesauce can replace mashed bananas in equal quantities, changing the flavor profile slightly.

2. Nuts: No nuts on hand? Try using seeds, like sunflower or pumpkin seeds. They’ll add a different crunch and flavor.

3. Coconut Oil: If you’re out of coconut oil, melted butter or any neutral oil can substitute perfectly.

4. Turbinado Sugar: Brown sugar can stand in for turbinado; it’ll make your muffins richer in flavor.

Pamela Dunlap

Pamela’s Gluten Free Banana Muffin Recipe

Ah, the beauty of a warm muffin fresh from the oven! As the scent wafts through my kitchen, I can't help but feel a wave of nostalgia. A great muffin is the perfect pairing with morning coffee or an afternoon tea.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 25

Total Time 40

Servings: 12

Course: Breakfast

Cuisine: American

Calories: 260

Ingredients Equipment Method Nutrition Notes

Ingredients

½ cup fresh blueberries
1 cup mashed ripe bananas approximately 3 medium bananas
¼ cup chopped walnuts or pecans
4 tablespoons melted virgin coconut oil
1¾ cups Pamela’s Baking & Pancake Blend
¼ teaspoon ground cinnamon
¼ teaspoon sea salt
½ teaspoon pure vanilla extract
2 large eggs beaten
½ cup turbinado sugar
1 tablespoon honey

Equipment

Muffin tin
Large bowl

Method

Start by preheating your oven to 350°F (175°C). This temperature is just right for baking muffins to golden perfection.
Line your muffin tin with paper liners or grease it with a bit of coconut oil. No one likes a muffin that gets stuck!
In a large bowl, mash the bananas until smooth. Then, add the melted coconut oil, bittersweet honey, and vanilla extract. Mix these ingredients until they form a delicious, homogenous mixture.
In another bowl, whisk together the Pamela’s Baking & Pancake Blend, cinnamon, sea salt, and turbinado sugar. This step helps to distribute the dry ingredients evenly.
Gradually add the dry mixture to your banana mixture, stirring gently. Then, fold in the beaten eggs. Don’t overmix – a few lumps keep the muffins tender!
If you’re including nuts or blueberries, gently fold them into the batter at this stage. The goal is to keep them evenly distributed without mushing them to bits.
Spoon the batter into your prepared muffin tin. Each cup should be about two-thirds full. This allows room for them to rise.
Place the muffin tin in the preheated oven. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. You’ll know it’s muffin time when the smell hits you!
Remove the muffins from the oven, and let them cool in the tin for a few minutes before transferring them to a wire rack to cool completely. That is, if you can resist the urge to dive in right away!

Nutrition

Calories: 260kcal

Notes

Use Overripe Bananas: The riper the bananas, the sweeter the muffins. Look for bananas with brown spots for maximum flavor.
Room Temperature Ingredients: Make sure your eggs and coconut oil are at room temperature for a smooth batter.
Mind Your Measurements: When measuring flour, fluff it first before scooping. This ensures you’re not adding too much.
Experiment with Mix-Ins: Feeling adventurous? Try adding chocolate chips or dried fruit to shake things up!
Don’t Skip the Cooling: Let your muffins cool; it gives them time to set and enhances their flavors.

Tried this recipe?

Let us know how it was!

Frequently Asked Questions

Can I make this recipe vegan?

Yes! Substitute the eggs with flaxseed meal or unsweetened applesauce (1 tablespoon per egg). Use a plant-based yogurt as the substitute for the yogurt if desired.

Can I add chocolate chips to the recipe?

Absolutely! Chocolate chips are a fantastic addition. Just fold them in with the nuts or berries. It’ll turn this treat into a decadent delight.

What can I do with leftover muffins?

Leftover muffins can be repurposed into a breakfast trifle. Layer yogurt, fruit, and crumbled muffins for a delicious treat.

How can I make these muffins more filling?

To add protein, consider adding a scoop of protein powder to the dry ingredients. This makes the muffins more substantial and satisfying.

Conclusion

Pamela’s gluten-free banana muffin recipe combines comfort and flavor beautifully. It’s accessible, wholesome, and adaptable to suit your tastes. From the moment you gather your ingredients to the sweet scent of muffins baking, it’s a rewarding process.

Whether you’re enjoying them on a busy morning or serving them at a gathering, these muffins hold a special place in any kitchen. So, what are you waiting for? Grab those ripe bananas and indulge in the joy of baking. And don’t forget, sharing is caring—unless it’s the last muffin! Enjoy!