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    Home » Recipes » Muffins

    Irresistible Gluten-Free Banana Muffins {Dairy Free}

    Published: Jul 6, 2013 · Modified: Sep 9, 2022 by Christine · This post may contain affiliate links · 8 Comments

    Jump to Recipe Print Recipe

    Warm, fresh from the oven and perfectly sweetened gluten free banana muffins will satisfy that craving for banana bread but in less than half the time! This recipe makes the softest, most perfectly tender muffins ever.

    gluten free banana muffins up close on a plate

    Banana bread is amazing. Don’t get me wrong, I love nothing more than a big thick slice of this chocolate chip banana bread with a cup of coffee. BUT, a much quicker way to satisfy that fresh baked craving is whipping up a batch of these banana muffins.

    They’re incredibly moist and can be enjoyed right away (no long cooling time!) And, the best part… you’re only about 35 minutes away from delicious banana muffins. And they're a one bowl prep with no mixer required – that’s a win, win, win!

    What kind of flour mix is best in these muffins?

    These muffins use my gluten free flour mix. It’s a mix of flours with rice flours, starches and potato flour. And it makes these muffins taste out of this world amazing. Other mixes may work too, but I have not tested them in the recipe.

    Can I leave the nuts out? Does it effect the taste?

    gluten free banana muffins inside of the muffin

    Yes, you can leave them out! Whether you have a nut allergy or are not a fan of nuts, they can easily be omitted from the recipe with no affect on taste!

    What’s best for muffins – paper liners or pouring the batter directly into the tin?

    This is the age old question – do you use paper liners or leave them as is. And the answer (at least for these muffins) is it’s a personal preference. I’ve used paper liners on these lemon poppy seed muffins, but quite honestly, I like to not use liners on muffins. It seems to make removing the soft, tender muffin just that much harder.

    However, I love using them on cupcakes, like these red velvet ones.

    gluten free banana muffins in baking pan

    How do I store these banana muffins?

    If you happen to have any of these muffins left over, they store really well. Just add the extras to a plastic bag, seal well and keep them on the counter for 2-3 days. Any longer than that and they can be frozen in the same bag (just remove all of the air before freezing).

    Pro Tips for Making Banana Muffins

    • Weigh the flour mix – Weight is the most accurate way to measure flours. If you need a good kitchen scale. One like this is perfect.
    • Use over-ripe bananas – The over-ripe ones are mushy, and this is the ideal consistency for baking.
    • Watch the baking time – The time could vary between 20 – 22 minutes, depending on your oven and baking conditions, so just keep an eye on them.

    How to Make Gluten Free Banana Muffins

    Ingredients you’ll need

    gluten free banana muffins ingredients on the counter

    The ingredients list here is designed to get you in and out of the kitchen quick. Just some flour mix, xanthan gum, baking powder, baking soda, dash of salt, brown sugar, eggs, oil, walnuts and bananas.

    The Bananas!

    gluten free banana muffins mashed bananas

    Another reason to love these muffins is they use up the bananas that no one will eat! The perfect bananas are the mushy ones that maybe you’ve put in the refrigerator because everyone turns their nose up at them. THOSE are the ones that make the best banana muffins!

    One bowl mixing

    gluten free banana muffins mixing
    gluten free banana muffins mixed batter in bowl

    Just grab one large bowl and a large spoon and that’s all you’ll need. Add the liquid ingredients first (eggs, oil, sugar, mashed bananas), give them a good mix. Then add the dry ingredients and give them a good mix. Then just stir in the walnuts. No mixer, no mess!

    gluten free banana muffins mixed batter in bowl

    Pouring into the muffin tin

    This is the fun part. Using either your large spoon or a muffin scoop, portion the muffin batter into each cup. The batter will nearly fill up each cup.

    gluten free banana muffins portioned out batter

    Baking & Serving

    Once the muffin tin is full, it’s time to pop them into the oven. I offer a range for baking times because your oven may be more toward the lower end of baking or the upper end of the time.

    Baking time tip: When the muffins have baked for 20 minutes, check the middle muffin with a toothpick – stick a toothpick in the middle of the muffin and remove it. If the toothpick is still full of crumbs, bake them for another 2-3 minutes. Then check again. A few crumbs are ok, but it shouldn’t be covered.

    gluten free banana muffins served on a dish

    Irresistible Gluten Free Banana Muffins {Dairy Free}

    Warm, fresh from the oven and perfectly sweetened gluten free banana muffins will satisfy that craving for banana bread but in less than half the time!
    5 from 2 votes
    Print Pin Rate
    Course: Appetizer, bread, Breakfast, Snack
    Cuisine: American
    Prep Time: 15 minutes
    Cook Time: 22 minutes
    Rest time: 30 minutes
    Total Time: 1 hour 7 minutes
    Servings: 12 muffins
    Calories: 264kcal
    Author: Christine

    Ingredients

    • 260 grams gluten free flour mix about 2 cups
    • ½ teaspoon xanthan gum
    • 1 teaspoon baking powder
    • 1 teaspoon baking soda
    • ½ teaspoon salt
    • 66 grams packed brown sugar about ⅔ cup
    • 3 bananas mashed
    • 2 large eggs
    • ½ cup vegetable oil
    • ½ cup chopped walnuts

    Instructions

    • In a large bowl, add the mashed bananas, sugar, oil and eggs. Mix well with a large spoon. Mixture may still have chunks of bananas.
    • In the same bowl, add the flour, xanthan gum, baking powder, baking soda and salt. Mix until combined.
    • Set batter aside to rest for 30 minutes.
    • Gently stir in the nuts.
    • Preheat oven to 350 F. Grease a 12 cup muffin tin and set aside.
    • Fill each muffin cup ⅔ full with batter.
    • Bake for 20 – 22 minutes or until a toothpick tests done.

    Notes

    • Make sure to weigh the flour for the most accurate measurement.
    • Use a large bowl for mixing ingredients.
    • Bake muffins until a toothpick comes out with very few crumbs on it.
     

    Nutrition

    Calories: 264kcal | Carbohydrates: 35g | Protein: 4g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 27mg | Sodium: 213mg | Potassium: 197mg | Fiber: 3g | Sugar: 18g | Vitamin A: 58IU | Vitamin C: 3mg | Calcium: 52mg | Iron: 1mg
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    Comments

    1. Sara

      October 05, 2013 at 8:45 am

      These GF muffins are the best I have ever made! Great recipe!

      Reply
      • Chrissy Lane

        October 08, 2013 at 12:44 pm

        Hi Sara!

        Thank you so much!

        Happy baking!

        ~Chrissy

        Reply
    2. whaetfreemom

      January 19, 2014 at 12:50 pm

      I love this recipe, hard to find a good fluffy muffin recipe. I just added chocolate chips, yumm.

      Reply
    3. Virginia Blondin

      April 21, 2020 at 12:43 pm

      Best banana recipe I have tried and I’ve tried many. Your flour is easy and perfect. Your follower should try the popover recipe. Best and easiest on I have ever tried!

      Reply
      • Christine

        April 22, 2020 at 8:33 pm

        Thank you for the wonderful feedback Virginia!

        Really appreciate it.

        ~Christine

        Reply
    4. Teresa

      April 24, 2020 at 1:05 pm

      What can you substitute for xanthan gum with in this muffin recipe?

      Reply
      • Christine

        April 24, 2020 at 2:03 pm

        Hi Teresa,

        Psyllium husk powder works excellent. I made a batch with it and there was no difference. This post might come in handy for future things too https://zestforbaking.com/5-alternatives-to-xanthan-gum-and-guar-gum-in-gluten-free-baking

        Hope that helps!

        ~Christine

        Reply
    5. Linnea

      April 25, 2020 at 11:24 am

      5 stars
      Very good!

      Reply

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    Christine Brady.

    Hi, I'm Christine, a gluten free baker living in sunny Texas! Zest for Baking is where you'll find gluten free (and dairy free) recipes, tips for substituting ingredients and help navigating the world of gluten free baking.

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    Since 2013, Christine has been helping readers with gluten free baking challenges and substitution issues, all while creating delicious gluten free baking recipes that no one would guess are actually gluten free. Her Zest For Baking recipes have been featured on The Daily Meal, Bloglovin' and Dr. Axe, to name a few. When she's not hanging out on Facebook or sharing pictures on Instagram or pinning on Pinterest, you can find her in her kitchen, creating more ZestForBaking.com recipes!

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