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–+ servings
Two gluten-free banana muffins stacked on top of each other with the top one having a bite taken out of it.
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Gluten-Free Banana Muffins

Soft, moist gluten-free banana muffins that taste just like banana bread. Made with ripe bananas, warm spices, and no mixer needed. Perfect for breakfast, snacks, or using up overripe bananas. Ready in under 30 minutes.
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Prep Time 8 minutes
Cook Time 22 minutes
Total Time 30 minutes
Servings 12 muffins
Metric - US Customary

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

**Use the toggle button above to turn the instruction photos on and off!

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.
    A glass mixing bowl with gluten-free flour and a whisk in it.
  • 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.
    A glass mixing bowl with mashed banana in it.
  • 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.
    A glass mixing bowl with mashed banana topped with brown sugar, sour cream, oil, egg, and vanilla before whisking together.
  • Mix until combined and smooth.
    A glass mixing bowl with a mashed banana, brown sugar, oil, egg and vanilla extract mixture in it to make banana muffins.
  • Add the wet ingredients to the dry ingredients. Mix until no more streaks of flour remain.
    A glass mixing bowl with gluten-free banana batter with a blue spatula.
  • 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).
    A close of up twelve muffin cups filled with gluten-free banana muffin batter before baking in the oven.
  • 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.
    A doze gluten-free banana muffins in a silver muffin tin with ripe bananas to the side.
  • 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.
    A close up of a gluten-free banana muffin on a pink table with additional muffins and ripe bananas surrounding it.

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

Nutrition

Calories: 176kcal | Carbohydrates: 25g | Protein: 2g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.04g | Cholesterol: 17mg | Sodium: 153mg | Potassium: 164mg | Fiber: 2g | Sugar: 12g | Vitamin A: 72IU | Vitamin C: 2mg | Calcium: 57mg | Iron: 1mg
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