• Preparation Time 15 minutes
  • Baking Time 20 minutes
  • Makes 12 muffins
  • Freezing Not Recommended


Follow our interactive recipe guides for fool-proof instructions that will make baking a breeze.


  • 1 cup ripe bananas, mashed
  • ½ cup plain yogurt
  • 1 tsp baking soda
  • 1 egg
  • ¾ cup packed brown sugar
  • 1 tsp vanilla extract
  • 1 ½ cups Robin Hood® Gluten Free Flour Blend
  • 1 tsp baking powder
  • 1/3 cup Canola or Vegetable Oil

Serving Size: 12 muffins


Serving Size: 12 muffins

  • Preheat oven to 375°F (190°C). Grease or line 12 muffin cups with paper liners.
  • Combine bananas, yogurt and baking soda in a small bowl. Reserve.
  • Whisk egg, brown sugar, oil and vanilla in a medium bowl.
  • Add flour blend and baking powder to a separate large bowl.  Add reserved banana mixture and egg mixture to flour mixture. Stir together until flour is incorporated into batter.
  • Spoon batter into prepared muffin pan.
  • Bake in preheated oven for 18-20 minutes or until a toothpick inserted in center of muffin comes out clean. Cool on wire cooling rack.


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