Gluten free banana bread muffins are sweet and moist, just like your favorite banana bread but in single servings!
We’re using simple ingredients with just a few modifications to make them perfect for a gluten-free diet.
Even if you aren’t gluten free, you’ll love this easy recipe!
Ingredients
- Ripe or overripe bananas. Even if the peels are turning black and the insides are mushy, it’s ok. If the insides have turned brown, that’s a no-go.
- Gluten free flour. Look for a 1:1 gluten free flour blend that already contains xanthan gum. You can use these flour blends the same as you would use regular all purpose flour.
- Sugar
- Butter
- Eggs
- Vanilla
- Cinnamon
- Salt
- Baking soda
How to Make Gluten Free Banana Bread Muffins
Combine the Wet Ingredients
In a large bowl, beat together the butter, sugar and vanilla until fluffy. You can use a hand mixer or stand mixer to do this.
Then, beat in the eggs and mashed bananas.
Combine the Dry Ingredients
In a separate bowl, combine the flour, salt, cinnamon and baking soda.
Blend the Wet and Dry Ingredients
Slowly fold the flour mixture into the wet ingredients, being careful not to overmix the batter.
Prepare the Muffins for Baking
Use paper liners or nonstick cooking spray to coat a standard size muffin pan.
Fill the muffin cups 3/4 of the way full with batter. Sprinkle the tops with coarse turbinado sugar. This will give them a nice golden brown crust.
Now, bake away!
Variations
These gluten-free muffins are easy to customize:
- Banana Nut Muffins: Stir 1 cup of walnuts or pecans into the batter for additional texture and plant-based protein.
- Banana Blueberry Muffins: Fold in 1 cup of fresh or frozen blueberries. I especially love this flavor combination in the warmer months.
- Banana Peanut Butter Muffins: Add a dollop of peanut butter to each muffin cup before baking OR stir 1 cup of peanut butter chips into the batter.
- Banana Mini Muffins: Use a mini muffin pan and reduce baking time. You’ll get over 2 dozen mini muffins out of this recipe!
- Paleo Banana Muffins: Use coconut flour and natural sweeteners like cane sugar or demerara sugar.
- Banana Chocolate Chip Muffins: A classic for a reason! Stir a cup of chocolate chips or mini chocolate chips into the batter for the flavor combination everyone loves.
Storage Instructions
Store leftover muffins in an airtight container. They will stay fresh at room temperature for up to 3 days, or you can pop them into the fridge for longer storage.
To freeze these muffins, wrap each one individually in plastic wrap and them place them into a larger freezer bag.
Thaw them at room temperature or defrost them in the microwave. They make a great grab-and-go breakfast and the ideal gluten free meal prep item!
FAQs
The best gluten free flour for baking is going to be a 1:1 flour blend. This means that you can use the flour in the same measurements as you would use regular all purpose flour.
Gluten free flour blends can include brown rice flour, tapioca starch and/or potato starch. But they all should contain xanthan gum, which is what helps to bind baked goods and improve their texture.
Yes! To make this recipe dairy free, you will have to swap the butter for oil. Use 1/3 cup + 1 Tbsp of vegetable oil instead of the butter that is called for in the recipe card.
Absolutely. Use an egg substitute like flax eggs. Here is how to do it:
1 flax egg = 1 tbsp ground flaxseed + 2.5 Tbsp water
Let it sit for 5 minutes before adding to your wet ingredients.
You sure can. Simply pour the batter into a greased 9×5 inch loaf pan and bake at 350F degrees for about 1 hour.
Check the center of the loaf with a toothpick because you might need 5-10 more minutes after the initial hour.
When you make these gluten free banana bread muffins, I’d love to hear about it! Drop a rating or leave a comment below. Enjoy!
For more gluten free recipes, try these:
- Best Ever Gluten Free Blueberry Muffins
- Moist and Easy Gluten Free Zucchini Bread
- Bakery Style Gluten Free Blackberry Muffins
For more banana bread recipes, try these:
- Chocolate Chip Banana Bread
- Moist and Easy Cinnamon Banana Bread
- Chocolate Peanut Butter Banana Bread
Gluten Free Banana Bread Muffins
Ingredients
- 2 cup 1:1 gluten free flour
- 3-44 ripe bananas mashed
- 1 cup sugar
- 1/2 cup unsalted butter room temperature
- 2 large eggs
- 1 Tbsp. coarse turbinado sugar
- 1 tsp. baking soda
- 1 tsp. cinnamon
- 1 tsp. vanilla extract
- 1/4 tsp. salt
Instructions
- Preheat oven to 350F degrees. Line a standard size muffin pan with paper liners or coat with nonstick cooking spray.
- In a large bowl, beat the butter, sugar and vanilla until fluffy. Beat in the eggs and mashed bananas.
- In a separate bowl, whisk together the flour, salt, cinnamon and baking soda.
- Stir the flour mixture into the wet ingredients until just combined.
- Fill each muffin tin 3/4 of the way up. Sprinkle with coarse sugar.
- Bake 25-27 minutes, until a toothpick inserted in the center of a muffin comes out clean. Cool in the muffin pan before removing to a wire rack.
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