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Easy Gluten-Free Banana Muffins

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  • Author: Emily Smith
  • Yield: 12


  • Moist and flavourful, gluten-free banana muffins are easy to make and delicious to enjoy for breakfast or snack time.


  1. 1/2 cup (125 mL) softened virgin coconut oil (not melted)
  2. 3/4 cup (250 mL) turbinado sugar
  3. 2 large eggs
  4. 4 ripe bananas, peeled and mashed (about 2 cups/500 mL)
  5. 1 tsp (5 mL) pure vanilla extract
  6. 1-½ cups (375 mL) PC Gluten-Free All-Purpose Flour Blend
  7. 1 tsp (5 mL) baking soda
  8. 1 tsp (5 mL) cinnamon
  9. 1/2 tsp (2 mL) salt


  • Preheat oven to 350°F (180°C). Grease a 12 count muffin pan.
  • Cream virgin coconut oil with sugar in a large mixing bowl using electric mixer. Beat in eggs one at a time. Beat in bananas and vanilla until combined.
  • Sift together flour, soda, cinnamon and salt in another bowl.
  • Stir into banana mixture using wooden spoon just until combined.
  • Spoon into prepared muffin pan.
  • Bake 35 minutes or until tester inserted in centre comes out clean.
  • Cool in muffin tin on rack for 10 minutes.
  • Remove from muffin pan and cool completely on rack.
  • Enjoy!