One Bowl Gluten-Free Banana Muffins
Banana muffins made in one bowl with minimal ingredients for an easy breakfast option or snack. I love to pack one in my preschooler's lunchbox. They are free of gluten, dairy, and nuts, which make them safe to take into schools.
Equipment
- mixing bowl
- muffin tin
Ingredients
- 2 eggs
- 2 ripe mashed bananas 285g from two large bananas
- ¼ cup maple syrup
- 1 teaspoon vanilla extract
- ¾ cup gluten-free baking mix 111g
- 1 teaspoon cinnamon
- ½ teaspoon baking powder
- ¼ teaspoon sea salt
Instructions
- Preheat oven to 350 ℉. Line a muffin tin with liners.
- In a large mixing bowl, whisk the eggs. Add the mashed banana, maple syrup, and vanilla extract. Whisk again until all ingredients are combined.
- Add the gluten-free baking mix, cinnamon, baking powder, and sea salt. Stir until a muffin batter is formed.
- Transfer the batter to the muffin tin, filling each cavity about ⅔ to ¾ of the way to the top. Baking for 20 to 24 minutes, until a toothpick inserted comes out clean. Allow the muffins to cool for about 10 minutes in the muffin tin, before placing them on a wire rack to cool completely. Store baked muffins in the refrigerator for up to 4 days, or freeze for up to 6 months.