Ripe mashed bananas bring natural sweetness and moisture to these muffins, mixed with brown sugar and a touch of vanilla for warm, cozy flavor. A gluten free flour blend and a hit of cinnamon give the crumb structure and a cozy spice note in every bite, while chopped walnuts add a satisfying crunch if you want them. The batter comes together in two bowls and bakes up into tall, golden-topped muffins with a tender, moist interior that holds up well for days. These are easy to mix, easy to bake, and easy to grab for breakfast or an afternoon snack. It's a solid pick for a dairy free morning treat, no fuss involved.
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Learn more →12 servings
Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease each cup well with oil.
In a large bowl, mash the bananas with a fork until smooth with only small lumps remaining, about 1 1/4 cups total.
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