These gluten-free banana corn muffins are a delightful twist on the classic corn muffin, combining the natural sweetness of ripe bananas with the hearty texture of cornmeal. Perfect for breakfast or a snack, they are moist, flavorful, and easy to make. Whether you have dietary restrictions or simply want to try something new, these muffins are sure to please.
When preparing this recipe, you might need to pay special attention to the gluten-free flour. Unlike regular flour, gluten-free flour can vary significantly in texture and composition, so it's important to choose a blend that works well for baking. Additionally, make sure your cornmeal is labeled gluten-free to avoid any cross-contamination. These items can usually be found in the baking or health food section of your supermarket.

Ingredients for Gluten-Free Banana Corn Muffins
Cornmeal: Provides a hearty texture and a slightly sweet, nutty flavor to the muffins.
Gluten-free flour: A blend of flours that replaces traditional wheat flour, making the muffins suitable for those with gluten sensitivities.
Sugar: Adds sweetness to the muffins, balancing the flavors of the bananas and cornmeal.
Baking powder: Helps the muffins rise and become fluffy.
Salt: Enhances the overall flavor of the muffins.
Milk: Adds moisture and helps to bind the ingredients together.
Vegetable oil: Provides fat, which contributes to the muffins' moist texture.
Vanilla extract: Adds a subtle, sweet aroma and flavor.
Mashed ripe bananas: Adds natural sweetness and moisture, making the muffins tender and flavorful.
Eggs: Help to bind the ingredients together and provide structure to the muffins.
Technique Tip for This Recipe
When mashing the bananas, ensure they are fully ripe with brown spots on the peel. This will not only make them easier to mash but also enhance the natural sweetness and moisture in your muffins.
Suggested Side Dishes
Alternative Ingredients
cornmeal - Substitute with polenta: Polenta is a coarser grind of cornmeal and can provide a similar texture and flavor.
gluten-free flour - Substitute with almond flour: Almond flour is gluten-free and adds a slightly nutty flavor, though it may make the muffins denser.
sugar - Substitute with honey: Honey is a natural sweetener and can add moisture to the muffins, though you may need to reduce the liquid ingredients slightly.
baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar for each teaspoon of baking powder to achieve a similar leavening effect.
salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a similar flavor.
milk - Substitute with almond milk: Almond milk is a dairy-free alternative that works well in baking and maintains the moisture of the muffins.
vegetable oil - Substitute with coconut oil: Coconut oil is a healthier fat option and adds a subtle coconut flavor to the muffins.
vanilla extract - Substitute with maple syrup: Maple syrup can add a different but complementary sweetness and flavor to the muffins.
mashed ripe bananas - Substitute with applesauce: Applesauce can provide similar moisture and sweetness, though the flavor will be slightly different.
eggs - Substitute with flax eggs: Mix 1 tablespoon ground flaxseed with 3 tablespoon water per egg and let it sit for a few minutes to thicken. This is a good vegan alternative that helps bind the ingredients.
Other Alternative Recipes Similar to This
How to Store or Freeze These Muffins
Allow the muffins to cool completely on a wire rack before storing. This helps prevent condensation, which can make the muffins soggy.
Store the muffins in an airtight container at room temperature for up to 3 days. Line the container with a paper towel to absorb any excess moisture.
For longer storage, place the muffins in a resealable plastic bag or airtight container and refrigerate for up to a week. This helps maintain their freshness.
To freeze, individually wrap each muffin in plastic wrap or aluminum foil. This prevents freezer burn and keeps them tasting fresh.
Place the wrapped muffins in a resealable freezer bag or airtight container. Label with the date and freeze for up to 3 months.
When ready to enjoy, thaw the muffins at room temperature or reheat them in the microwave for about 20-30 seconds. For a crispier texture, reheat in the oven at 350°F (175°C) for about 10 minutes.
If you prefer a warm muffin, slice it in half and toast it lightly in a toaster oven. Spread with a bit of butter or jam for an extra treat.
How to Reheat Leftovers
Oven Method: Preheat your oven to 350°F (175°C). Wrap the muffins in aluminum foil to prevent them from drying out. Place them on a baking sheet and heat for about 10-15 minutes, or until warmed through. This method helps maintain the muffins' texture and keeps them moist.
Microwave Method: Place a muffin on a microwave-safe plate. Cover it with a damp paper towel to keep it from drying out. Microwave on medium power for 20-30 seconds. Check if it's warm enough; if not, continue in 10-second intervals. Be cautious not to overheat, as this can make the muffins rubbery.
Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Place the muffins directly on the rack or on a small baking sheet. Heat for about 5-7 minutes. This method is quicker than the conventional oven and still provides a nice, slightly crisp exterior.
Steaming Method: If you want to retain maximum moisture, place the muffins in a steamer basket over boiling water. Cover and steam for about 5 minutes. This method ensures the muffins stay soft and moist, perfect for those who prefer a tender texture.
Air Fryer Method: Preheat your air fryer to 300°F (150°C). Place the muffins in the basket, making sure they are not touching. Heat for about 3-5 minutes. This method is quick and gives the muffins a slightly crispy exterior while keeping the inside moist.
Best Tools for Making These Muffins
Oven: Used to bake the muffins at the specified temperature of 375°F (190°C).
Muffin tin: A baking tray with individual cups to hold the muffin batter.
Whisk: Used to mix the dry ingredients together and ensure they are well combined.
Mixing bowl: A large bowl to hold and mix the dry ingredients.
Another mixing bowl: A separate bowl to mix the wet ingredients.
Measuring cups: Used to measure out the cornmeal, gluten-free flour, sugar, and milk accurately.
Measuring spoons: Used to measure out the baking powder, salt, and vanilla extract.
Fork: Used to mash the ripe bananas.
Spatula: Used to stir the wet and dry ingredients together until just combined.
Toothpick: Used to check if the muffins are done by inserting it into the center of a muffin.
Wire rack: Used to cool the muffins completely after they have been baked.
Non-stick spray or butter: Used to grease the muffin tin to prevent the muffins from sticking.
How to Save Time on This Recipe
Pre-measure ingredients: Measure out all ingredients before starting to save time during the mixing process.
Use muffin liners: Line your muffin tin with paper liners to avoid greasing and make cleanup faster.
Mash bananas ahead: Mash the bananas in advance and store them in the fridge to speed up preparation.
Combine dry ingredients: Mix all dry ingredients in a large bowl the night before to streamline your morning routine.
Quick cooling: Place the muffins on a wire rack immediately after baking to cool them faster.

Gluten-Free Banana Corn Muffins Recipe
Ingredients
Main Ingredients
- 1 cup Cornmeal
- 1 cup Gluten-Free Flour
- ½ cup Sugar
- 1 tablespoon Baking Powder
- ½ teaspoon Salt
- 1 cup Milk
- ¼ cup Vegetable Oil
- 1 teaspoon Vanilla Extract
- 2 Ripe Bananas mashed
- 2 Eggs
Instructions
- Preheat your oven to 375°F (190°C) and grease a muffin tin.
- In a large mixing bowl, whisk together the cornmeal, gluten-free flour, sugar, baking powder, and salt.
- In another bowl, mix the milk, vegetable oil, vanilla extract, mashed bananas, and eggs.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Divide the batter evenly among the muffin cups.
- Bake for 20 minutes or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring to a wire rack to cool completely.
Nutritional Value
Keywords
I suggest you try these favourites too!
- Vegetarian Stuffed Peppers Recipe1 Hours
- Vegetarian Quesadillas Recipe25 Minutes
- Vegetable Ratatouille Recipe1 Hours
- Stuffed Bell Peppers With Quinoa Recipe45 Minutes
- Stuffed Bell Peppers With Quinoa And Veggies Recipe45 Minutes
- Spiced Carrot And Ginger Soup Recipe45 Minutes
- Sautéed Vegetables Recipe25 Minutes
- Roasted Eggplant Recipe40 Minutes
- Quinoa And Vegetable Soup Recipe45 Minutes
- Mediterranean Vegetable Skewers Recipe30 Minutes
- Herbed Quinoa Salad Recipe30 Minutes
- Grilled Portobello Mushrooms Recipe25 Minutes
Leave a Reply