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holding a banana muffin in my hand over the tray of muffins

bakery style banana muffins

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.
Prep Time 20 mins
Cook Time 21 mins
Total Time 41 mins
Course baked good, Breakfast, brunch, Dessert, Snack
Servings 10 muffins

Ingredients
  

  • 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!
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