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Gluten-Free Banana Muffins

Categories: Gluten-Free

Submitted by: Mani Niall

Adding a moist, ripe banana puree to muffin batter is a great way to overcome the occasional graininess of gluten-free flours.


  • 1 1/2 c. rice flour
  • 2/3 c. sugar
  • 1/2 c. Clabber Girl Cornstarch
  • 1 tsp. cinnamon
  • 1/2 tsp. ginger
  • 1/2 tsp. Clabber Girl Baking Powder
  • 1/2 tsp. baking soda
  • 1 tsp. salt
  • 6 tbsp. butter melted
  • 1/3 c. vegetable oil such as canola
  • 2 lg. eggs
  • 1 1/2 c. bananas ripe, mashed
  • 1 tsp. vanilla
  • 2 tbsp. rum optional
  • 1 c. walnuts divided


Set a rack in the center of the oven and preheat to 350 F.

Prepare a muffin tin by brushing with melted butter or line with muffin cups.

Stir together the rice flour, sugar, corn starch, cinnamon, ginger, baking powder, baking soda and salt. In a separate bowl, whisk together the oil, eggs, banana, vanilla and rum, if using.

Make a well in the center of the dry mixture, add the banana mixture and stir together. Stir in 2/3 of the walnuts.

Divide the batter among the prepared muffin tin and sprinkle the remaining walnuts over the top. Bake for about 20 - 22 minutes, or until the muffin springs back when pressed gently with your finger.

Makes 12 muffins. Recipe by Mani Niall.