Butterscotch Banana Muffins
Butterscotch Banana Muffins (gluten-free!) : Gorgeous AND Delicious. Loved by kids AND adults. Easy to make AND holds up in the fridge for weeks…. Gluten-Free Butterscotch Banana Muffins! They ooze deliciousness the second you cut into them. Butterscotch is characterized by the flavors of brown butter, caramelized sugar and molasses … and these completely deliver.
These butterscotch banana muffins are super moist from the smashed banana and have a unique touch of sweetness from the butterscotch. They are truly easy to make and great for both adults and kids! Best of all, you can use whichever chips you have on hand — equally delicious with dark or semi-sweet chocolate. Use dairy-free chocolate chips to make this a gluten-free AND dairy-free (vegan) recipe.
Make sure your bananas are super ripe – covered in dark spots – before mashing. We like to leave ours on the counter for days and then pop into the fridge unless using immediately. Once your bananas are ready simply mix up your wet and dry ingredients separately first, fold together slowly and add your butterscotch chips. Top with lightly toasted pecans (or your favorite nut) — they’re good with or without nuts!
Mix, bake, enjoy & share!
Find more recipes and inspiration HERE!
Butterscotch Banana Muffins (Gluten-Free)
Equipment
- 12 cup muffin tin
Ingredients
- 3 very ripe bananas
- 1/2 cup canola oil or other neutral flavored vegetable oil
- 2 large eggs
- 1 tsp vanilla paste or pure vanilla extract
- 250 grams gluten-free baking flour (about 1 2/3 cups) Like Blends by Orly Sydney Blend Flour or Bob's Red Mill 1-to-1 Gluten-Free Baking Flour
- 100 grams caster sugar, or superfine sugar (about 1/2 cup) or 1/2 cup plus 2 tsp granulated sugar
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1 cup butterscotch chips like Guittard
- 3 tbsp chopped toasted pecan pieces for topping
Instructions
- Preheat oven to 400 F. Line cupcake tin with muffin liners (you may want to double up as the chips melt)
- Peel and mash bananas with a fork and set aside
- In a stand mixer or hand mixer, beat eggs, oil and vanilla until well-combined and light in color
- In a separate bowl, combine your flour, sugar, baking soda and baking powder; stir to combine
- Slowly add your flour mixture to your wet mixture until well combined
- Add your mashed bananas and mix well on low or medium low
- Fold in by hand your butterscotch chips
- Divide between 12 muffin tins using a scoop and spatula
- If desired, top with pecans
- Bake for 20 minutes or until golden brown and cooked through
- Cool on wire rack and enjoy! Store in airtight container for up to a week (or share with friends!)
Notes
- Be sure if you are gluten-free that your baking soda, baking powder and butterscotch chips are gluten-free
- Make this recipe vegan by using vegan chocolate or other flavored chips
- Leave your fresh bananas on the counter outside the fridge in order to ripen. You’ll know they are ripe when they have brown spots all over the surface
Nutrition
