Banana Bread Muffins (Made with Rice Flour!)

https://www.youtube.com/watch?v=Vf6NEk4eEe0

Ripe bananas sitting on your kitchen counter? Then you are in the right place!

Another fun, easy, and delicious recipe to enjoy bananas, and it's gluten-free!

Why You'll Love This Recipe

If you are new to gluten-free baking, rice flour is an absolute dream to work with. Because there is no gluten, you don’t have to worry about over-mixing or overworking the batter. It makes the mixing process much lighter and completely stress-free! The result is an incredibly moist, soft muffin with a wonderfully satisfying texture.

Ingredients

• 2 Ripe Bananas(about 200g)

• 1 Egg

• 3 Tbsp Sugar

• 1/4 cup Coconut Oil

• 1 cup (about 165g) Rice Flour

• 1/4 tsp Baking Powder

• 1/4 tsp Baking Soda

• A pinch of Salt

• 1/2 tsp Vanilla Paste (or Vanilla Extract)

• 1/4 tsp Cinnamon Powder

• 30g Pecan Nuts 

Instructions

1. Preheat your oven to 350°F (176-180°C) and line your muffin pan with paper liners.

2. In a large bowl, lightly mash your ripe bananas. From here, we will build our batter by adding ingredients one by one, giving a light whisk after each addition:

   • Add the egg... and whisk!

   • Add the sugar... and whisk!

   • Add a pinch of salt... and whisk!

   • Pour in the coconut oil... and whisk!

   • Add the vanilla extract... and whisk until everything is smooth.

3. Sift your dry ingredients (rice flour, baking powder, baking soda, and cinnamon powder) into your bowl. Switch to a spatula and gently fold everything together just until the batter forms.

4. Roughly chop or crush your pecan nuts, add them to the bowl, and give it one final, gentle fold to distribute them.

5. Spoon the batter into your muffin liners, filling them almost all the way to the top. Tap the muffin pan lightly on your counter a few times to release any trapped air bubbles.

   Bake on the middle rack for about 22 minutes, or until a toothpick inserted into the center comes out clean.

6. Transfer the baked muffins to a wire cooling rack and allow them to cool down to room temperature.

Cooking Notes

• These muffins stay beautifully fresh! You can keep them covered at room temperature for a few days, or store them in the refrigerator.

• The vanilla, cinnamon, and pecans are technically optional, but I highly recommend keeping them in! They add an amazing warmth, aroma, and crunch that elevates the banana flavor.

• ⚠️ Gluten-Free Note: Always check the labels on your baking powder, baking soda, and vanilla paste to ensure they are certified 100% gluten-free. Some brands might contain hidden gluten!