What’s the top gluten-free flour choice for making banana bread?

The best gluten-free flour for banana bread is a 1-to-1 baking blend that includes xanthan gum, such as Bob’s Red Mill or King Arthur’s Measure for Measure. These flour mixes offer stability and create a texture similar to wheat flour, all without containing any gluten.

What is the number one mistake made when making banana bread?

Using under-ripe bananas is a major mistake. Deeply ripened bananas with dark spots bring the natural sweetness, moisture, and bold banana flavor these muffins need. Overmixing the batter is another common issue—it can lead to dense, rubbery muffins.

What is the best gluten free flour to use for muffins?

For muffins, a premixed gluten-free flour with xanthan gum is ideal. King Arthur Measure for Measure and Bob’s Red Mill 1-to-1 are both top choices. They offer reliable results, hold moisture well, and give your muffins a great crumb.

How to keep gluten free muffins moist?

Use ripe bananas, add a moistening ingredient like Greek yogurt or applesauce, and allow the batter to rest before baking. Storing them properly in an airtight container with a paper towel helps retain moisture after baking.

Gluten Free Banana Nut Bread Muffins: Best Recipe & Baking Tips- fast flavor bites

Name: Gluten Free Banana Nut Bread Muffins
Prep time: 10 min
Cook time: 22 min
Total time: 32 min
Yield: 12 muffins
Cuisine: American
Ingredients: 3 ripe bananas, mashed; 1/2 cup sugar; 1/4 cup applesauce (or melted butter); 2 large eggs; 1/2 cup Greek yogurt or sour cream; 1 tsp vanilla extract; 1 1/2 cups gluten-free all-purpose flour (1-to-1 blend with xanthan gum); 1/2 tsp baking soda; 1 tsp baking powder; 1/2 tsp cinnamon; 1/4 tsp nutmeg; 1/4 tsp sea salt; 1/2 cup toasted chopped walnuts

Description

These gluten free banana nut bread muffins are moist, fluffy, and packed with sweet banana flavor and crunchy toasted walnuts—perfect for a quick breakfast or wholesome snack.

Ingredients

Scale

3 ripe bananas, mashed

1/2 cup sugar

1/4 cup applesauce (or melted butter)

2 large eggs

1/2 cup Greek yogurt or sour cream

1 tsp vanilla extract

1 1/2 cups gluten-free all-purpose flour (1-to-1 blend with xanthan gum)

1/2 tsp baking soda

1 tsp baking powder

1/2 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp sea salt

1/2 cup toasted chopped walnuts

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Instructions

1. Preheat oven to 350°F (175°C). Line or grease a muffin tin.

2. In a large bowl, mash bananas. Mix in sugar, applesauce, eggs, yogurt, and vanilla.

3. In another bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt.

4. Combine wet and dry ingredients. Stir until just combined.

5. Fold in toasted walnuts gently.

6. Let the batter rest for 20 minutes.

7. Scoop into muffin tin, filling ¾ full.

8. Bake for 20–22 minutes or until a toothpick comes out clean.

9. Cool in pan for 5 minutes, then transfer to a wire rack.

Notes

For best results, use bananas that are heavily speckled or dark brown.

You can freeze baked muffins for up to 2 months.

Prep Time: 10 minutes
Cook Time: 22 minutes
Category: Breakfast, Snack
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 185
Sugar: 10g
Sodium: 180mg
Fat: 8g
Saturated Fat: 2g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 2g
Protein: 4g
Cholesterol: 35mg