bakery style banana muffins are the perfect way to start your day. these simple and classic muffins are easy to make, gluten free, delicious, moist and incredibly fluffy.
there's nothing more disappointing than baking muffins and they come out of the oven flat. or they come out of the oven looking nice and fluffy, then sink in the middle.
how do we fix that?
i'll share with you below what makes these bakery style banana muffins so fluffy. but for now, i'll just start by telling you that these muffins are beyond delicious and easy to make.
using simple and better-for-you ingredients, these muffins are a great way to start your day!
ingredients used in these muffins
frequently asked questions
yes, you can! i would stick to adding nuts, fresh fruit or nut butters to the mix. i would avoid any frozen fruit as that would change the consistency of the batter.
if you don't want to use gluten free flour, i suggest using regular all purpose flour. any other flour will impact the rise and texture of these muffins.
however, they will bake and still taste delicious if you choose to test other flavors.
the muffins are fully baked when you stick a toothpick in the middle and it comes out clean.
i store these muffins in an airtight container for the first day then put into the fridge if there are any left for up to 5 days. if you'd like to store them for longer, freeze for up to 1 month!
you can store these in the fridge for up to 5 days or freezer for 1 month in an airtight container for both options.
two things! the amount of baking powder and not overmixing the batter. it works like a charm every time!
related recipes using banana
- moist buttermilk banana bread
- frozen banana bites with peanut butter and chocolate
- high protein banana muffins
- chocolate banana protein mug cake
- banana protein waffles
if you try this recipe, please consider leaving a rating and comment at the end of this blog post. it is incredibly helpful to my business and your fellow readers!
bakery style banana muffins
Ingredients
- ⅓ cup coconut oil melted but cooled to room temp
- ½ cup sugar (monk fruit sweetener)
- 1 egg
- ¼ cup almond milk
- 2 tsp vanilla extract
- 1.5 cups banana (about 3-4) mashed
- 2 cups gluten free flour
- 4 tsp baking powder
- ½ tsp ground cinnamon
Instructions
- preheat your oven to 400 degrees F
- line a muffin tray in every other slot with muffin wrappers, you will bake two trays (one after the other)
- spray each muffin wrapper with nonstick spray (i prefer coconut oil spray)
- combine all of your wet ingredients into a bowl and mix until fully combined
- add in half the flour, fold into the batter until fully combined
- next, add in the rest of the flour as well as the baking powder and cinnamon
- fold all ingredients together until fully combined. be careful to not overmix!
- use a spoon or ice cream scooper to put the batter into each muffin wrapper
- you will want to fill the batter so that the top scoop of batter lines up with the top of the wrapper
- bake in the oven for 5 minutes at 400 degrees F
- turn the over temperature down to 375 degrees F and bake for additional 16-17 minutes
- the muffins will be done when you stick a toothpick in and it comes out clean
- let cool slightly and enjoy!
Exactly what I was looking for, appreciate it for putting up.
So happy to hear you enjoyed! Thank you 🙂
I just noticed that in the beginning of this post you point out that egg is an ingredient that is used in the recipe, yet in the recipe description, egg is not in the list. I jumped straight to the recipe and so made this without any eggs. They didn't come out quite so fluffy ( I'm assuming it is because I left out the egg) as your picture but fortunately my family still liked the taste of it. However, I would really like to know how many eggs this recipe calls for. Thanks!
Hi Lorelyn,
I apologize for that! The recipe should be updated now and uses 1 egg! I hope you give them another chance and enjoy 🙂