Step-by-Step Recipe: How to Make Gluten-Free Banana Nut Muffins with Sour Cream

Here’s a simple, foolproof method to create moist, fluffy gluten-free muffins:

1. Preheat your oven: Start by preheating your oven to 350°F (175°C) and lining a muffin tin with paper liners or lightly greasing each cup to prevent sticking.
2. Mix dry ingredients: In a large bowl, sift together your gluten-free flour, baking soda, baking powder, and salt. Sifting the flour ensures that there are no clumps and that the baking powder and soda are evenly distributed throughout the batter.
3. Prepare the wet ingredients: In a separate bowl, mash the bananas until smooth. Add the sour cream, eggs, sugar, melted butter, and vanilla extract to the bananas. Stir until everything is well combined.
4. Combine the mixtures: Gradually fold the wet ingredients into the dry mixture. It’s important to mix gently and avoid overmixing, which can lead to dense muffins. Stir until just combined.
5. Add the nuts: If you’re including walnuts or pecans, now’s the time to gently fold them into the batter.
6. Fill the muffin tins: Spoon the batter into the prepared muffin cups, filling each about ¾ full. This ensures that the muffins have room to rise.
7. Bake the muffins: Place the muffin tin in the oven and bake for 20-25 minutes. You’ll know they’re done when a toothpick inserted into the center comes out clean or with just a few crumbs attached.
8. Cool and enjoy: Let the muffins cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.