These gluten-free banana muffins taste just like banana bread, but in portable muffin form. They’re soft, moist, and loaded with banana flavor. The texture is perfect – not too dense, not too fluffy. Just like a really good slice of banana bread.
I make these all the time when I have overripe bananas on the counter. They come together in one bowl with no mixer needed, and they’re ready in under 30 minutes. I’ve brought these to brunches and breakfast meetings, and nobody ever knows they’re gluten-free.
Why You’ll Love this Recipe
Ingredients
Ingredient Notes
- Gluten-free flour blend – I tested this recipe with Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour (in the blue bag), which already contains xanthan gum. I cannot verify that other brands of gluten-free flour blends will work in this recipe as all flours are so different and I have not tested them in this recipe.
- Ground cinnamon – A touch of ground cinnamon will add some warmth to your banana muffins, but you won’t be able to taste a distinct ground cinnamon flavor. I don’t recommend skipping the cinnamon in this recipe.
- Bananas – Choose ripe bananas for the best flavor and sweetness. Overripe bananas with brown spots work perfectly as they mash easily and have a sweeter taste. You’ll need 2-3 bananas for this recipe. You should have a heaping cup of mashed bananas for this recipe which weighs 275g total. I always weigh my mashed bananas to make sure I have the right amount.
- Vegetable oil – Use a neutral oil like canola or sunflower oil. Don’t use olive oil because the flavor is too strong. The oil keeps the muffins moist and gives them that tender banana bread texture.
- Sour cream – Use full-fat sour cream (not light) for the best texture. It adds moisture and a slight tang that balances the sweetness.
- Brown sugar – Brown sugar gives these muffins a deeper, more caramelized flavor than white sugar. You can use light or dark brown sugar. If you only have granulated sugar, you can use it, but the flavor won’t be quite as rich.
- Large egg – Use a large egg at room temperature. Take it out of the fridge about 30 minutes before you start baking. Room temperature eggs mix in more easily and create a better texture.
- Vanilla extract – Use pure vanilla extract, not imitation. Imitation vanilla isn’t always gluten-free and doesn’t taste as good.
Bananas Not Ripe Enough?
Place the unpeeled banana on a baking sheet and roast at 300°F for 30-40 minutes until the peel turns black. Let it cool for 10 minutes before peeling. The banana will be sweet, soft, and perfect for these muffins. This trick works even if your bananas are still mostly green.
Recipe FAQs
The most accurate way is to use an instant-read thermometer. Insert it into the center of a muffin and it should read 200-205°F. You can also use a toothpick. Insert it into the center and it should come out clean or with just a few moist crumbs.
Yes! Fold in up to 1 cup of chocolate chips, chopped walnuts, chopped pecans, dried cranberries, or any combination you like. Add them after you mix the wet and dry ingredients together. Just fold them in gently so you don’t overmix the batter.
You can replace sour cream with dairy-free alternatives like vegan sour cream, coconut yogurt, or almond milk yogurt for a dairy-free version. If you’re looking for a vegan banana muffin try my gluten-free vegan chocolate chip banana muffins!
I recommend using my gluten-free banana bread recipe instead. That recipe is specifically designed for a loaf pan with the right ratios and bake time.
Expert Tips
Storage instructions
- Storage: Once your gluten-free banana muffins have cooled completely, store them in an airtight container at room temperature for up to 3-4 days.
- Freezer Option: To freeze your muffins, make sure they are fully cooled to room temperature. Then, place them in a freezer-safe zip-top bag or airtight container and freeze for up to 2-3 months.
- Reheat: Thaw frozen muffins at room temperature for 1-2 hours, or microwave for 20-30 seconds on medium power until warmed through.
Serving Suggestions
If you’re hosting a brunch, make a few different muffin flavors so everyone has options. These banana muffins pair well with gluten-free chocolate muffins and gluten-free mixed berry muffins. Set them out on a platter and people can grab whichever flavor they want.
These also pair well with gluten-free blueberry scones for a special brunch. The scones are a little fancier and go great with tea, while the muffins are grab-and-go easy.
Gluten-Free Banana Muffins
Ingredients
- 1 ½ cups (210 g) gluten-free flour blend - I used Bob's Red Mill 1-to-1 Gluten-Free Baking Flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- 2-3 (275 g) ripe mashed bananas - 275g total with the peels off, approximately 1 heaping cup
- ⅓ cup (75 g) vegetable oil
- ⅓ cup (80 g) sour cream
- ½ cup (100 g) brown sugar
- 1 (50 g) large egg - room temperature
- 1 teaspoon vanilla extract
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Instructions
- Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
- In a medium bowl, add 1 ½ cups (210 g) gluten-free flour blend, 2 teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon ground cinnamon, and ½ teaspoon salt. Whisk to combine. Set aside.
- In a large bowl, add 2-3 (275 g) ripe mashed bananas, totaling 1 ½ cups (275g). Mash with a fork until smooth. A few small lumps are okay.
- Add ⅓ cup (75 g) vegetable oil, ⅓ cup (80 g) sour cream, ½ cup (100 g) brown sugar, 1 (50 g) large egg and 1 teaspoon vanilla extract.
- Mix until combined and smooth.
- Add the wet ingredients to the dry ingredients. Mix until no more streaks of flour remain.
- Use a large cookie scoop or spoon to divide the batter evenly among the 12 muffin cups. Fill each cup almost to the top (about 3/4 full).
- Bake at 375°F (190°C) for 18-22 minutes, until the muffins are domed and a toothpick inserted in the center comes out clean. An instant-read thermometer will read 200-205°F in the center.
- Remove the muffin tin from the oven and let the muffins cool in the pan for 5 minutes. Then transfer them to a wire cooling rack to finish cooling.
Notes
- Gluten-Free Flour: I tested this recipe with Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour (in the blue bag), which already contains xanthan gum. For best results, weigh your flour on a kitchen scale (210g = 1 1/2 cups). I haven’t tested other flour blends, so I can’t guarantee they’ll work the same way.
- Ripe Bananas: This is the most important ingredient. Use bananas that are very ripe with lots of brown spots all over the peel. They should feel soft when you squeeze them gently. Ripe bananas are sweeter and have much more flavor. You need 275g of mashed banana (about 1 heaping cup), which is usually 2-3 bananas depending on their size. Weigh your mashed bananas for the most consistent results.
- Storage: Store cooled muffins in an airtight container at room temperature for up to 4 days
