Moist and tender, with just the right amount of banana flavor, these muffins feature our whole-grain gluten-free Measure for Measure Flour. They exemplify just how quick and easy it is to use this flour and to incorporate flavorful, whole-grain goodness into a tasty gluten-free breakfast.
Preheat the oven to 375°F. Grease a 12-cup muffin pan, or line it with papers.
Whisk together the flour, baking powder, baking soda, salt, cinnamon, sugar, and nuts. Set aside.
Stir together the oil, eggs, vanilla, and mashed bananas.
Combine the dry and wet ingredients, stirring until well combined.
Divide the batter evenly among the muffin cups.
Bake the muffins for 20 to 24 minutes, until the middle of a center muffin springs back when lightly touched.
Remove the pan from the oven, and let the muffins rest for 5 minutes before removing them from the pan.
Serve muffins warm or at room temperature. Wrap any leftovers airtight, and store at room temperature for several days; freeze for longer storage.
Be aware: some of your baking ingredients can be a hidden source of gluten. Learn more at our blog post: For gluten-free baking, think beyond just flour. For additional information on King Arthur-produced products, read the complete details of our allergen program, including our contact-prevention practices.
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