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Home » Recipes » Muffins

Gluten Free Banana Muffins

Feb 19, 2022 · 18 Comments

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A stack of gluten free banana muffins on a white platter with text overlay, "Banana Muffins, Easy & Gluten Free."

These Gluten Free Banana Muffins are simple to make, moist, tender, and filled with pure banana flavor. The muffins are a great grab-and-go breakfast or snack. If you like banana bread, you’ll love these tasty gluten free muffins!

Table-level view of gluten free banana muffins on a white serving platter.

Our house consumes a lot of bananas. We enjoy them sliced on cereal, added to smoothies, and even as easy snacks. But I still end up with bananas that are too ripe for eating.

Often, I’ll turn to my tried-and-true banana bread recipe to use up the ripe bananas. However, many times we prefer the easy portability of a muffin.

This recipe for banana muffins is a great way to use up those ripe bananas. These muffins are tender, not too sweet, and loaded with banana flavor.

Unlike my recipe for Gluten Free Chocolate Chip Banana Muffins, these muffins are just about the bananas. They’re simple, unadorned, and delicious.

Are your bananas ripe enough to make these muffins?

These muffins turn out the best, moist and filled with banana flavor, when you use ripe bananas.

If the peels are pale yellow and the fruit is firm, the bananas are under ripe. You could use bananas that are under ripe (not green), but they won’t be as sweet, and you’ll need to increase the amount of sugar you use.

Overhead view of 3 ripe bananas on kitchen counter.

If the peels are brown and the fruit is mushy, the bananas are overripe. You can use bananas that are overripe, but the fruit may be overly sweet, and you’ll want to reduce the amount of sugar you use.

If the peels are yellow with brown spots and the fruit is soft, the bananas are just right for making these muffins.

Why this Recipe Works

  • Using ripe bananas adds extra moisture and flavor to the muffins.
  • The combination of baking powder and baking soda gives lift to the muffins and also adds a nicely browned color.
  • Using oil adds moisture without competing with the flavor of the bananas.
(This post contains affiliate links. Read my disclosure policy here.)

Ingredient You’ll Need:

Ingredients, with labels, for making gluten free banana muffins.
  • Bananas - Mashed ripe bananas.
  • Sugar - White granulated sugar
  • Egg - Use a room temperature egg.  Room temperature ingredients mix together more easily than ingredients straight from the refrigerator.
  • Oil - I use vegetable oil, but canola oil will also work.
  • Gluten free flour blend - I use a 1 to 1 gluten free baking flour in my baking.
  • Baking powder and baking soda - The baking powder and baking soda gives lift to the muffins.
  • Salt - Table salt.

How to Make Gluten Free Banana Muffins

  1. In a mixing bowl, mash the bananas then add the sugar, egg, and oil and stir to combine.
  2. In a separate bowl, whisk together the dry ingredients.
  3. Stir the dry ingredients into the wet ingredients until combined.
  4. Transfer the batter to the prepared pan and bake.

Step by Step Instructions

(For ingredient amounts see the recipe card at the bottom of the post.)

Line or grease a 12-cup muffin pan. I prefer to use muffin cup liners to make the muffins more portable, but you can easily spray the pan with nonstick cooking spray instead.

In a large mixing bowl, mash the bananas with a fork until there aren’t any large chunks (photo 1).

Add the sugar, egg, and oil and stir together with a wooden spoon until completely combined (photo 2).

Image 1 is mashed bananas in glass mixing bowl, image 2 is wet ingredients for banana muffins mixed together, image 3 is dry ingredients whisked together, image 4 is dry ingredients being stirred together with wet ingredients.

In a medium mixing bowl, whisk together the gluten free flour, baking soda, baking powder and salt (photo 3).

Gently stir the dry ingredients into the banana mixture with a wooden spoon (photo 4). Make sure the dry ingredients are completely incorporated but be careful not to overmix the batter.

Divide the batter among the prepared baking cups.

Overhead view of muffin tin filled with gluten free banana muffin batter.

Bake for 22 to 24 minutes, or until the muffins are golden brown and a pick inserted in the center comes out clean.

Overhead view of baked banana muffins in muffin pan.

Cool the muffins in the pan for 5 minutes before transferring to a wire rack to cool completely.

If you enjoy muffins as much as we do, check out my other gluten free muffin recipes.

Tips for Making the Best Banana Muffins

  • Check the ingredients of your gluten free flour for xanthan gum. If your flour mix doesn’t contain it, try adding ½ teaspoon to the recipe. I use Bob’s Red Mill Gluten Free 1 to 1 Baking Flour which contains xanthan gum.
  • Be sure to use ripe bananas to get the best results. Under ripe bananas don’t add enough sweetness and overripe bananas can make the muffins gooey.
  • When adding the dry ingredients to the wet ingredients, be careful to not overmix the batter. Overmixing can lead to muffins that are tough.
  • Use a large scoop to fill the muffin cups with batter.  This will keep the muffins similar in size and ensure even baking time.
  • Remove the muffins from the pan to finish cooling on a wire rack.  If you leave the muffins in the pan to cool, the bottoms of the muffins may become soggy.
Overhead view of gluten free banana muffins on white platter.

What Type of Gluten Free Flour Should I Use?

Always use a good quality all-purpose gluten free flour blend when making these muffins.  I use Bob's Red Mill Gluten Free 1 to 1 Baking Flour which contains xanthan gum.  If your gluten free flour blend doesn’t contain xanthan gum, try adding ¾ teaspoon to the recipe.

Xanthan gum helps to hold the muffins together.  In traditional baking, gluten in all-purpose flour acts as the binding agent for the baked good.  Gluten free baking requires a substitute for the binding agent and that’s where xanthan gum comes in.

Your results may vary depending on the gluten free flour you use.  I haven’t tried almond flour or coconut flour with this banana muffin recipe.

Remember to use the “spoon and level” method when measuring your gluten free flour.  Use a spoon to scoop the flour into the measuring cup and use the back of a table knife to level off the top.  Using a measuring cup to scoop the flour out of the canister or bag can result in more flour than needed in the recipe.

Recipe FAQs

What’s the best way to store banana muffins?

These muffins will last for 3 to 4 days, at room temperature, if stored in a sealed plastic bag or airtight container.

Can you freeze banana muffins?

Yes.  Allow the muffins to cool completely, then place in a freezer safe storage bag.  Store in the freezer for up to 2 months.

Close-up view of one gluten free banana muffin with more muffins in the background.

We really enjoy these delicious banana muffins. They’re perfect as a quick breakfast before heading off to work, or as a grab-and-go snack any time of the day.

If you’re looking for a simple muffin recipe and enjoy the flavor of bananas, give these banana muffins a try. I know you’ll be baking them again and again!

More Gluten Free Muffin Recipes You’ll Love

  • Almond Butter Oatmeal Muffins
  • Gluten Free Cinnamon Banana Muffins
  • Easy Sweet Cornbread Muffins (Gluten Free)
  • Gluten Free Double Chocolate Muffins
  • Easy Gluten Free Blueberry Muffins
  • Gluten Free Chocolate Chip Muffins
  • Gluten Free Banana Oatmeal Muffins
  • Easy Gluten Free Strawberry Muffins

If you tried this recipe or any other recipe on the blog, don't forget to leave a star rating and let me know how it turned out in the comments below.  I really enjoy hearing from you!

You can also FOLLOW ME on Facebook, Instagram and Pinterest to see more of the delicious food I'm making!

Overhead view of gluten free banana muffins on white platter.

Gluten Free Banana Muffins

Connie @ Flavor Walk
These Gluten Free Banana Muffins are simple to make and filled with pure banana flavor. They’re a delicious start to any day and a perfect grab-and-go snack!
4.43 from 14 votes
Print Recipe Pin Recipe
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Prep Time 10 mins
Cook Time 24 mins
Total Time 34 mins
Course Breakfast, Snack
Cuisine American, Gluten free
Servings 12 muffins
Calories 187 kcal

Ingredients
  

  • 3 large ripe bananas
  • ¾ cup granulated sugar
  • 1 egg
  • ⅓ cup vegetable oil
  • 1 ½ cups gluten free flour blend
  • 1 ½ teaspoons baking soda
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt

Instructions
 

  • Preheat oven to 350 degrees and line a muffin pan with baking cups.
  • In a large mixing bowl, mash the bananas with a fork.
  • Add the sugar, egg, and oil and stir together with a wooden spoon until completely combined.
  • In a medium mixing bowl, whisk together the gluten free flour blend, baking soda, baking powder and salt.
  • Add the flour mixture to the banana mixture and gently fold in the dry ingredients with a wooden spoon. Make sure the dry ingredients are completely incorporated, but be careful not to overmix the batter.
  • Divide the batter among the prepared baking cups.
  • Bake 22 to 24 minutes, or until the muffins are golden brown and a pick inserted in the center comes out clean.
  • Cool the muffins in the pan on a wire rack for 5 minutes. Then remove the muffins from the pan to a wire rack to cool completely.

Notes

  • Check the ingredients of your gluten free flour for xanthan gum. If your flour mix doesn’t contain it, try adding ½ teaspoon to the recipe. I use Bob’s Red Mill Gluten Free 1 to 1 Baking Flour which contains xanthan gum.
  • Be sure to use ripe bananas to get the best results. Under ripe bananas don’t add enough sweetness and overripe bananas can make the muffins gooey.
  • When adding the dry ingredients to the wet ingredients, be careful to not overmix the batter. Overmixing can lead to muffins that are tough.
  • Use a large scoop to fill the muffin cups with batter.  This will keep the muffins similar in size and ensure even baking time.
  • Remove the muffins from the pan to finish cooling on a wire rack.  If you leave the muffins in the pan to cool, the bottoms of the muffins may become soggy.

Nutrition

Serving: 1muffinCalories: 187kcalCarbohydrates: 31gProtein: 2gFat: 7gSaturated Fat: 5gCholesterol: 14mgSodium: 240mgPotassium: 177mgFiber: 2gSugar: 17gVitamin A: 40IUVitamin C: 3mgCalcium: 35mgIron: 0.7mg

Nutrition Disclaimer

Nutritional information provided is an estimate and will vary based on products and brands you use. You should calculate the actual nutritional information with the ingredients you are using with your preferred nutrition calculator.

Recipe adapted from The Busy Baker.

This post was originally published in 2019.  It was republished in 2022 with updated images and additional text and tips.

More Muffin Recipes

  • Gluten Free Cranberry Muffins
  • Gluten Free Pumpkin Banana Muffins
  • Gluten Free Chocolate Zucchini Muffins
  • Gluten Free Banana Oatmeal Muffins

Thanks for sharing this recipe!

  • 129

Reader Interactions

Comments

  1. Suzanne says

    February 17, 2020 at 12:45 pm

    These look delicious! Thank you for sharing!

    Reply
    • Flavor Walk says

      February 17, 2020 at 5:00 pm

      Hi Suzanne,

      Thanks for stopping by. I hope you get a chance to try the muffins.

      Reply
  2. Rosalind says

    March 18, 2020 at 7:17 am

    Have these in the oven now, the only additional ingredients I added were 1 tsp of vanilla and 1/2 tsp of cinnamon. Can’t wait to eat them, they smell delicious! Thanks for the recipe!!

    Reply
    • Flavor Walk says

      March 19, 2020 at 7:29 pm

      Hi Rosalind,

      I hope you enjoyed the muffins!

      Reply
  3. Wendy says

    March 20, 2020 at 9:29 am

    Absolutely the best! My bananas were over ripe so I cut the sugar back to 1/2 cup, worked perfectly. Thanks for that advice

    Reply
  4. Lisa Myers says

    March 20, 2020 at 10:02 am

    Hi! Can almond flour be used for the gluten free flour?

    Reply
    • Flavor Walk says

      March 20, 2020 at 7:13 pm

      Hi Lisa,

      I wouldn't suggest using almond flour. Your best bet is a 1 to 1 gluten free flour blend.

      Reply
  5. Diana says

    April 10, 2020 at 8:35 pm

    Delicious!

    Reply
  6. Nadira says

    May 03, 2020 at 1:12 am

    Hi..The muffins look amazing...What can i do if i wanted to ommit the egg

    Reply
    • Flavor Walk says

      May 03, 2020 at 12:02 pm

      Hi Nadira,

      I haven't made the recipe with an egg substitute, but you can try using 1/4 cup plain yogurt or 1/4 cup unsweetened applesauce. If you make the recipe, please let me know how they turned out.

      Reply
  7. Janice says

    June 09, 2020 at 7:48 pm

    Thanks Connie for the delicious recipe. These are the best gluten free banana muffins I’ve tasted. I used Bob’s Red Mill Gluten Free All Purpose Baking Flour mixed with 1/2 teaspoon xanthum gum, ground pink Himalayan salt, and olive oil and followed the recipe exactly. Made 16 muffins out of the batch. Took 25 minutes in my oven.

    Reply
  8. Diane says

    July 20, 2020 at 9:20 pm

    The banana muffins were delicious. They were so moist and melted in your mouth.

    Reply
  9. Kelly says

    February 22, 2021 at 12:55 pm

    Made these today using krusteaz gluten free all purpose flour, and added some walnuts. Very good! Thanks for the easy recipe!

    Reply
    • Flavor Walk says

      February 22, 2021 at 7:03 pm

      Hi Kelly,

      I'm glad to hear you enjoyed the recipe. I like the idea of adding walnuts. Thanks for taking the time to leave a comment.

      Reply
  10. Mary says

    June 27, 2021 at 11:38 am

    Do you think Avocado oil can be substituted for vegetable oil?

    Reply
    • Flavor Walk says

      June 27, 2021 at 12:06 pm

      Hi Mary,

      I haven't tried it myself, but substituting avocado oil should work just fine.

      Reply
  11. christine says

    July 25, 2021 at 7:49 pm

    my favorite banana muffin recipe - i can't count how many times i have made these. perfect comfort food for me, and easy on my tummy. ty!

    Reply
    • Flavor Walk says

      July 27, 2021 at 6:40 pm

      I'm happy to hear you enjoy the recipe Christine. Thank you for the 5-star rating.

      Reply

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