Gluten-Free and Low-Fat Banana Muffins Recipe (Tasty, Fluffy, Perfect)

We have found the best, fluffy, gluten-free, low-fat banana muffins ever!

It is actually by combining a couple of our pre-made bulk mixes to replace the store-bought versions.  These muffins are super easy, very tasty and those that ate them were shocked they were gluten-free as they taste so amazing!

I make these in the mini muffin tin for little bite size snacks or breakfast on the run.

One of the most popular recipes on our site is the Bulk Homemade Muffin Mix to replace store-bought muffin pouches and mixes.

Well, we have also shared the Best Ever Gluten-Free Flour Mix after trying many versions. Buying a gluten-free flour mix is much more pricey than just making your own. And even greater savings comes when you use your homemade gluten-free flour mix to make baked goods. Store bought gluten-free baked goods are so incredibly expensive! 

Well, we are going to combine the best of both worlds and combine these two very popular recipes on our site to make a very delicious snack or breakfast treat!

PLUS 

To Create This…..

First, you will want to make your gluten-free flour.  You can use store-bought or another version, but I cannot guarantee that these will turn out as well.  The BEST gluten-free flour mix has been this recipe here.  THIS is the recipe of all gluten-free mixes.  Everything I have made with this mix has been superb!

Second, you will want to make the muffin mix, replacing the flour, with the gluten-free flour!  Then you will have the bulk homemade gluten-free muffin mix. Recipe for the homemade muffin mix is here.

To make Gluten-Free Banana Muffins:

• 2 3/4 Cup of the pre-made gluten-free muffin mix.
• 1 beaten egg or two beaten egg whites
• 1 cup of skim milk
• 1 cup of mashed banana (the browner the bananas, the tastier they are in baked goods!)

Mix the beaten egg, milk and banana together and pour into the dry muffin mix.  Mix with a fork until well blended.  Pour into your muffin tin (2/3 full) or cake pan (for a cake like muffin) and bake at 400 degrees for 18-22 minutes or until a toothpick comes out clean. Please note, if you make mini  muffins, the cookie time will be 8-12 minutes. 

Note: these freeze very well and can make for a quick GF snack or breakfast! They are also so good on their own, that I enjoy them without any butter! They are filled with great flavor!

Yummy and Fluffy! Enjoy!

Here is a printable recipe for you to print and keep in your home binder for easy access and reference!

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