Gluten-Free Banana Muffins
This gluten-free banana muffin recipe is so simple, but delivers soft, moist muffins every time! Using ripe bananas gives these muffins their sweetness and flavor, all enhanced by a dash of cinnamon.
These muffins prove you don’t have to sacrifice taste when living a gluten-free lifestyle. I make these all the time for friends and family who aren’t gluten-free, and everyone loves them!
These gluten-free muffins are perfect for breakfast or brunch, for a snack on the go, or even for dessert. They’re super customizable, too. You can add your favorite add-ins like nuts, chocolate chips, or even blueberries to make them your own.
You’ll love this recipe because:
Table of Contents
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.
- Baking powder – Make sure your baking powder is fresh and not expired to ensure proper leavening.
- Baking soda – Check the expiration date of your baking soda as well. It acts as a leavening agent and contributes to the muffins’ rise.
- 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.
- Salt – Standard table salt works well in this recipe. Salt adds flavor to the muffins without making the muffins taste salty.
- 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 like to weigh my mashed banana for this recipe to ensure that the amount is consistent each time I make the muffins.
- Vegetable oil – Use a neutral-flavored vegetable oil like canola or sunflower oil. Avoid using strongly flavored oils like olive oil.
- Sour cream – Opt for regular full-fat sour cream or a dairy-free alternative if you have dietary restrictions. It adds moisture and a creamy texture to the muffins.
- Brown sugar – You can adjust the amount of brown sugar to suit your sweetness preference. Light or dark brown sugar both work well in this recipe. You could use granulated sugar in this recipe, but I like the caramelized flavor that the brown sugar brings to the banana muffins.
- Large egg – Make sure the egg is at room temperature for even mixing and better incorporation into the batter. I use large eggs, which weigh 50g out of the shell.
- Vanilla extract – Use pure vanilla extract for the best flavor. Avoid imitation vanilla extract, which is not always gluten-free.
To achieve the best banana flavor, use bananas that have turned mostly brown with just a few speckles on the peel. These overripe bananas are not only sweeter but also easier to mash, infusing your muffins with rich banana taste and natural sweetness.
Step-by-Step instructions
These gluten free banana muffins are really simple to make. You don’t even need an electric mixer! The below steps with matching photos are not the full recipe, but are there to help you see the recipe made at various stages. Pay special attention to the consistency of the mashed bananas, the consistency of the muffin batter, and the color you’re looking for after baking the muffins.
For the ingredient list with measurements, full instructions, printable recipe, and additional notes, please scroll down to the recipe card.
Recipe FAQs
Insert a toothpick into the center of a muffin. If it comes out clean or with just a few moist crumbs, the muffins are done.
Absolutely! Feel free to fold in chocolate chips, chopped nuts, or dried fruits into the batter for added flavor and texture.
Using paper liners is optional, but it makes cleanup easier and prevents the muffins from sticking to the pan. You can also lightly grease the muffin tin if you prefer not to use liners.
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’d instead recommend that you use my gluten-free banana bread recipe to make this in a loaf pan. That recipe has been scaled appropriately to create the perfect loaf of banana bread. I also have a gluten-free vegan banana bread recipe if you prefer a vegan version.
hints & 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: To enjoy your frozen muffins, remove the desired number from the freezer and let them thaw at room temperature for about 1-2 hours. If you’re in a hurry, you can reheat them in the microwave for 20-30 seconds on medium power until they are no longer frozen.
More gluten-free muffins to try
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Gluten-Free Banana Muffins
Ingredients
- 1 1/2 cups gluten-free flour blend (210g, I used Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 2-3 bananas (ripe (275g, mashed, approximately 1 heaping cup))
- 1/3 cup vegetable oil
- 1/3 cup sour cream (80g)
- 1/2 cup brown sugar (100g)
- 1 large egg (room temperature (50g))
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 375°F (190°C). Line a muffin tin with 12 paper liners. Spray a 9×5-inch loaf pan with cooking spray and line with parchment paper.
- In a medium bowl, add the gluten-free flour, baking powder, baking soda, ground cinnamon, and salt. Whisk to combine. Set aside.
- In a large bowl, add the bananas. Mash with a fork until smooth.
- Add the vegetable oil, sour cream, brown sugar, egg and vanilla extract. Mix until combined.
- Add the dry ingredients to the wet ingredients. Mix until no more streaks of flour remain.
- Use a cookie scoop to portion out the muffin batter into the muffin wells. The wells should be almost filled to the top.
- 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.
- Let the muffins cool for 5 minutes before removing and placing on a wire cooling rack to finish cooling.
Notes
- If you have celiac disease or are on a gluten-free diet for other reasons, always be sure to double check that all of your ingredients are gluten-free, as manufacturing practices can change over time.
- It’s important that your bananas are very ripe for this recipe. They should have brown spots on the peel, which means they are sweet and easy to mash.
- It’s okay if there are some small lumps in the batter after mixing the wet and dry ingredients.
- Feel free to add chocolate chips, chopped nuts, or dried fruits to the batter for extra flavor and texture. I recommend adding up to a cup of add-ins.
Nutrition
I’m Megan
A gluten-free food blogger from Chicago and lover of all things food, showing you gluten-free can be easy and delicious, too. Let’s make gluten-free stress free together! Read more…
