Gluten Free Banana Nutella Muffins
These Gluten Free Banana and Nutella swirl muffins are a great way to use over-ripe bananas. Super moist and perfect for lunchboxes or picnics!
Servings: 12 muffins
Ingredients
- 3 medium ripe bananas
- 250 g plain gluten free flour see notes for substitutions
- 1/2 tsp xanthan gum
- 3 tsp baking powder
- 125 g unsalted butter softened
- 125 g caster sugar
- 2 medium eggs
- 1 tsp vanilla extract
- 100 g Nutella or chocolate hazelnut spread of choice
Instructions
- Preheat the oven to 180'C / 160'C Fan / Gas 4. Line a 12-hole muffin tin with 12 paper muffin cases and set aside.
- Peel the bananas and add to a small bowl. Using a fork, mash them until they are completely mushy - you can leave a couple of small lumps if you like.
- In another bowl, mix the plain gluten free flour, xanthan gum and baking powder together. Set to one side.
- In a large mixing bowl, add the butter and sugar and beat together until creamed.
- Next add the mashed bananas, eggs, vanilla extract and flour mix. Beat again with an electric mixer until fully combined.
- Spoon the Nutella into the mixture and, using a wooden spoon or spatula, stir until it swirls through the cake batter. Be careful not to over-mix or you will lose the swirl effect!
- Spoon the mixture evenly between the cake cases (they should be fairly full). Or follow the steps below to create a gooey Nutella centre.
To add a Nutella Centre
- Add 1-2 teaspoons of cake batter to each muffin case, so the bottom is completely covered. Add a teaspoon of Nutella in the centre of each, then fill the cases with the rest of the batter, covering the Nutella up.
- Bake the muffins in the pre-heated oven for 25-30 minutes until well risen and golden on top. Remove from the oven and place on a cooling rack to cool before eating.
Video
Notes
- Weighing Scales vs Cups: You can toggle this recipe card to convert the ingredients into cups. However, I always recommend using weighing scales – these are cheap to buy and much more accurate. And in gluten free baking, a tiny variation can make a huge difference!
- Flour Swaps: To make with gluten free self raising flour, use 250g self-raising flour, 1 tsp baking powder, and omit the xanthan gum. To make with rice flour simply use 250g gluten free rice flour instead of gluten free plain flour.
- Step-by-Step Photos: Check out the blog post above for step-by-step photos to show how these gluten free muffins should look at each stage.
- Storing and Freezing: These muffins will keep for 3-5 days in an airtight container. You can also freeze them.
- Like this Recipe? It would mean SO much to me if you could leave a 5* review and tell all your gluten free friends about these Gluten Free Banana and Nutella Muffins!
Nutrition
Serving: 1g | Calories: 260kcal | Carbohydrates: 36g | Protein: 4g | Fat: 12g
