Gluten Free Banana Muffins

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. If you like bananas, you’ll love these tasty gluten free muffins!

Our house goes through 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 gluten free 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.

These banana muffins come together very quickly and don’t require any fancy equipment to prepare. And you only need the following ingredients:

• Ripe bananas
• Granulated sugar
• Egg
• Vegetable oil
• Gluten free flour
• Baking soda & baking powder
• Salt

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.

If the peels are brown and the fruit is mushy, the bananas are over ripe. 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.

How to Make Gluten Free Banana Muffins

Preheat the oven to 350 degrees and line or grease 12 standard muffin cups. 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).

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

Add the flour mixture to the banana mixture and gently fold in the dry ingredients 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.

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.

Baker’s Tips

• Check the ingredients of your gluten free flour for xanthan gum. If your flour mix doesn’t contain it, try adding 1/2 teaspoon to the recipe. I used 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.

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 these banana muffins?

If you have several ripe bananas to use, you can easily double the recipe and freeze the extra muffins. Cool the muffins completely and place in freezer-safe bags. Store in the freezer for up to two months.

Freezing the muffins in packs of two works great for us. I’ll take a pack out in the evening to thaw and they’re ready to go for breakfast the next morning. Pop them in the microwave for a few seconds and the muffins will taste like they just came out of the oven.

We really enjoy these delicious banana muffins. They’re perfect as a quick breakfast with coffee 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 Gluten Free Banana Muffins a try. I know you’ll be baking them again and again!

More Gluten Free Muffin Recipes to Try

• 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

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4.09 from 12 votes

Print Recipe

Gluten Free Banana Muffins

Prep Time

10 mins

Cook Time

24 mins

Total Time

34 mins

 

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!

Course: Breakfast, Snack

Cuisine: American, Gluten free

Yield: 12 muffins

Calories: 187 kcal

Author: Connie @ Flavor Walk

Ingredients:

• 3 large ripe bananas
• 3/4 cup granulated sugar
• 1 egg
• 1/3 cup vegetable oil
• 1 1/2 cups gluten free flour
• 1 1/2 teaspoons baking soda
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt

Directions:

1. Preheat oven to 350 degrees and line a muffin pan with baking cups.

2. In a large mixing bowl, mash the bananas with a fork.

3. Add the sugar, egg, and oil and stir together with a wooden spoon until completely combined.

4. In a medium mixing bowl, whisk together the gluten free flour, baking soda, baking powder and salt.

5. 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.

6. Divide the batter among the prepared baking cups.

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

8. 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 1/2 teaspoon to the recipe. I used 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.

 

Recipe adapted from The Busy Baker.

Nutrition Facts

Gluten Free Banana Muffins

Amount Per Serving (1 muffin)

Calories 187 Calories from Fat 63

% Daily Value*

Fat 7g11%

Saturated Fat 5g31%

Cholesterol 14mg5%

Sodium 240mg10%

Potassium 177mg5%

Carbohydrates 31g10%

Fiber 2g8%

Sugar 17g19%

Protein 2g4%

Vitamin A 40IU1%

Vitamin C 3mg4%

Calcium 35mg4%

Iron 0.7mg4%

* Percent Daily Values are based on a 2000 calorie diet.