Moist and Gluten-Free Banana and Cinnamon Muffins

Another recipe to get ready for going back to school.  I like to make lots of gluten-free muffins and freeze them for those crazy mornings getting everyone out of the house on time.  Usually, I’ll take a few out of the freezer the night before so they can thaw in a plastic bag on the counter.  But if I forget, I just wrap one in a paper towel and microwave on defrost (50%) for a minute or so.  Not too long or they get tough.

I believe I’ve told you that I freeze fruit that we aren’t going to eat before it gets overripe.  This is one of the many recipes that uses the frozen bananas.  I usually thaw the bananas and drain most of the extra liquid that gathered in the zip bag.  Then I kneaded the fruit right in the bag to crush the bananas for use in the recipe and measure what is needed.  Easy!  These bananas are really, really ripe so the flavor is amazing.

The butter and cinnamon-sugar topping is crunchy and the muffin is moist.  What a great gluten-free muffin to wake up to!

Banana Cinnamon Muffins–Moist and Gluten-Free
  • ⅔ cups sugar
  • ½ cup vegetable oil
  • 2 eggs
  • ⅔ cups massed very ripe bananas (2 small)
  • 1 teaspoon vanilla
  • 1⅔ cup Baking Free™ gluten-free All Purpose Flour (217 g)
  • ¼ teaspoon xanthan gum
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon
  • ¼ cup sugar
  • ½ teaspoon ground cinnamon
  • ¼ cup melted butter
  1. Heat oven to 375 degrees F and line 12 regular muffin cups with baking cups.
  2. In a medium bowl, beat ⅔ cup sugar, the oil and eggs. Add bananas and vanilla. Stir in the remaining muffin ingredients. Divide batter evenly among the muffin cups.
  3. Bake 17 to 21 minutes or until a toothpick inserted in center comes out clean. Immediately remove from pan to cooling rack.
  1. In a small bowl, mix ¼ cup sugar and ½ teaspoon cinnamon. Dip muffin tops into melted butter, then into cinnamon-sugar mix. Serve warm or at room temperature. Makes 12 muffins.