Comments on: Gluten-Free Banana Muffins

By: Kathy

Kathy — Wed, 08 May 2024 09:49:39 +0000

These are now my ‘go to’ banana muffin recipe. Bob’s GF flour is fantastic and I love the suggestion to let the batter ‘sit’ for 30 mins. Having exact measurements for ingredients – even egg – ensures that these muffins will be true to the recipe. I oven bake walnuts, then chop and add to mixture prior to placing in muffin pans. Best Banana Muffins ever!

By: Tina

Tina — Mon, 22 Apr 2024 15:05:42 +0000

These are the best Gluten Free banana muffins I have made. My whole family devoured them! Delicious

By: John Lindman

John Lindman — Thu, 18 Apr 2024 01:16:05 +0000

Great recipe!! Used butter, and added cinnamon and vanilla. First time using gf for baking. Thank you!

By: Kathleen Brydzinski

Kathleen Brydzinski — Tue, 09 Apr 2024 23:00:29 +0000

So moist and delicious!😋

By: Elizabeth

Elizabeth — Thu, 25 Jan 2024 20:34:08 +0000

In reply to Gerry. That was a typo. It's been fixed! The batter is mixed, rested (an optional step, and then scooped into the pan.

By: Gerry

Gerry — Tue, 23 Jan 2024 10:33:17 +0000

Yet to make the recipe, I just need some clarification on the method please!
Step one says “ Fill prepared muffin cups ⅔ with batter.” Batter as in the muffin mixture? And then cover the bowl for 30 mins? Step 3 says to line muffin cups with paper cases but aren’t they already 2/3 filled with batter in step 1? Please help me I’m confused! Thank you 😊

By: Stephanie T.

Stephanie T. — Mon, 15 Jan 2024 18:40:29 +0000

I made these for brunch with friends. The flavor was wonderful. I used one stick of vegan butter and I think that is too much as the muffins were just a bit oily. I also used Just Egg. We do a lot of GF baking and cooking and these were one of the best recipes for texture and taste. We are going to play with the amount of butter and egg replacer – may try Bob’s Egg Replacer. Thanks for a great recipe and helpful comments!

By: Barbara M

Barbara M — Mon, 13 Nov 2023 17:43:57 +0000

Love this recipe. I substitute butter with coconut oil. I do reduce the sugar a bit as my bananas are always very ripe and sweet. I have made this a few times, comes out great every time. Family loves them. I have made muffins, muffin caps, mini muffins and a small bread. They all came out perfect. Letting the dough rest is brilliant! I believe it is key to the raised results. Thank you!

By: Carrie

Carrie — Mon, 06 Nov 2023 16:09:31 +0000

The only person in my family who is gluten-free is my daughter, so I need to find recipes that don’t “taste” gluten-free for the rest of the gang! This one hit the spot! I made the mini-size ones, and I would say that 22 minutes is way too long for cooking, though. They came out perfect after 15 minutes! Thank you for a quick, easy, and DELICOUS recipe!

By: Barbara

Barbara — Wed, 01 Nov 2023 19:55:35 +0000

You can’t even tell they are gluten free!. My family gets bananas almost every week and as soon as they are really ripe muffins are expected. They become a breakfast item for my family. As well as snacks. I add vanilla and some cinnamon. Yum!!