Gluten Free Banana Muffins are a quick and easy recipe to use up those over ripe bananas that seem to appear on everyone's kitchen counter!  

Eat one for a quick snack on the run or enjoy it more leisurely paired with your morning coffee or tea.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!

To begin making these Gluten Free Banana Muffins I dumped some Golden Flavour Crisco Shortening, eggs, almond milk and vanilla extract into a large mixing bowl.

I used an electric hand mixer to beat these ingredients until no large lumps remained.

Next I added in some sugar and a bit of meringue powder.

Using the electric hand mixer again, I beat the ingredients until they were smooth.

Then I added in Bob's Red Mill 1 to 1 Gluten Free Baking Flour, baking soda and salt.

I used a large wooden spoon to stir the dry ingredients in until a stiff batter was formed.

Next I put 4 medium over ripe bananas into a small bowl and mashed them up with a fork.

Then I scraped the mashed bananas into the batter and folded them in with the large wooden spoon until just combined.

Using a large scoop, I dropped the batter into a muffin pan that had been sprayed with cooking spray.

Now the muffins were ready to be placed in a preheated 350F oven and baked for 25-30 minutes or until a toothpick inserted in the center came out clean.

After allowing them to cool in the pan for a few minutes I flipped the banana muffins onto their sides to continue cooling.

Glulten Free Banana Muffins are a nice snack or breakfast option paired with your morning coffee or tea.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

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PRINTABLE VERSION OF THE RECIPE CAN BE FOUND AT THE BOTTOM OF THE PAGE

Ingredients You'll Need to Make these Gluten Free Banana Muffins:

• ¾ cup Golden Flavour Crisco Shortening
• 2 eggs, large
• ¼ cup almond milk
• 1 teaspoon vanilla extract
• ¾ cup granulated sugar
• 1 tablespoon meringue powder
• 2 cups Bob's Red Mill 1 to 1 Gluten Free Baking Flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 4 medium over ripe bananas mashed

How to Make Gluten Free Banana Muffins:

1. Preheat oven to 350F and grease muffin tins.
2. Dump shortening, eggs, almond milk and vanilla extract into a large mixing bowl. Beat using an electric hand mixer.
3. Add the granulated sugar and meringue powder. Beat with electric hand mixer.
4. Measure in the Bob's Red Mill 1 to 1 Gluten Free Baking Flour, baking soda and salt. Stir in with a large wooden spoon.
5. Mash the bananas with a fork and dump into the mixing bowl. Fold into the batter.
6. Scoop muffin batter into the prepared muffin pans.
7. Bake in 350F oven for 25-30 minutes or until a toothpick inserted in center comes out clean.
8. Allow to cool for a few minutes in pan before flipping them onto their sides to continue cooling. You can also move them to a cooling rack if you prefer.
9. Serve and enjoy!