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pamela's gluten free banana muffin
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.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
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
 

  1. Start by preheating your oven to 350°F (175°C). This temperature is just right for baking muffins to golden perfection.
  2. Line your muffin tin with paper liners or grease it with a bit of coconut oil. No one likes a muffin that gets stuck!
  3. 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.
  4. 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.
  5. 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!
  6. 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.
  7. Spoon the batter into your prepared muffin tin. Each cup should be about two-thirds full. This allows room for them to rise.
  8. 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!
  9. 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.

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