Ripe mashed bananas bring natural sweetness and moisture to these muffins, balanced with brown sugar, a splash of vanilla, and a warm hit of cinnamon in every bite. The gluten free flour blend keeps the crumb tender and soft, while a touch of baking powder and baking soda gives these a nice golden dome as they bake. Chopped walnuts fold in for optional crunch, adding texture against the soft, moist interior. These bake up fast, cool right on the rack, and hold together perfectly for grab-and-go mornings or an afternoon snack. It's a simple, one-bowl-friendly batter that's a great fit for an egg free kitchen, no fuss required. Store them in an airtight container and they stay soft and fresh for days.
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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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