These 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 one bowl recipe makes the softest, most perfectly tender muffins ever.
Banana bread is amazing. Don’t get me wrong, I love nothing more than a big thick slice of this coconut flour banana bread with a cup of coffee. But a much quicker way to satisfy that fresh baked craving is to whip 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 warm banana muffins. Plus this is an easy one bowl recipe with no mixer required. That’s a win, win, win!
- Why this recipe is the best!
- What kind of flour mix is best in these muffins?
- What’s best for muffins: paper liners or pouring the batter directly into the tin?
- Ingredients & substitutions
- Gluten free banana muffins step by step
- Baking & serving
- How to store gluten free banana muffins
- 💭Pro tips for making these muffins
- Gluten free banana muffins FAQs
- Other muffin recipes you may like!
Why this recipe is the best!
If you find yourself with some over-ripe bananas and a craving for something sweet, remember this recipe! These easy muffins are great to have around for a quick breakfast or snack. Plus this is a one bowl situation, so you'll have minimal dishes to do when you're done! Here are a few more reasons you'll love these gluten free banana muffins:
- You only need 9 ingredients to make these muffins.
- It's easy to make this recipe eggless by using egg substitutes. Need other substitutes? Check out this guide for xanthan gum substitutes.
- These muffins require just 15 minutes of prep time.
- Leftover muffins store well in the freezer and are easy to warm up.
What kind of flour mix is best in these muffins?
Note about different flour mixes
This recipe was also tested with King Arthur Measure for Measure gluten free flour mix and while the flavor was ok, the muffins were much more dense than with my flour mix, so I would not recommend it.
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? The answer (at least for these muffins) is that 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.
Ingredients & substitutions
- Bananas - The bananas should be over-ripe and easy to mash.
- Brown sugar - While Swerve brown sugar would be my normal substitute, I don't recommend substituting the brown sugar here.
- Vegetable oil - The vegetable oil can be replaced with melted coconut oil.
- Eggs - The eggs can be substituted with chia or flax eggs.
- Gluten free flour mix - This gluten free flour mix works best, others may work but tend to result in dense muffins.
- Baking powder - There is no substitute for the baking powder.
- Baking soda - There is no substitute for the baking soda.
- Salt - The salt can be reduced or omitted for those following a low salt diet.
- Chopped walnuts - This is optional, and you can always choose a different add-in.
Measurements for each ingredient, along with instructions for making the muffins are in the recipe card below.
Note about add-ins
If you don't prefer walnuts, you can always add other things to the banana muffin batter. Some delicious options are chocolate chips, other kinds of nuts, blueberries, and even a bit of cinnamon!
Gluten free banana muffins step by step
Step 1: Add the bananas to a large bowl and mash with a fork.
Step 2: Add the brown sugar, oil, and eggs. Mix well with a large spoon.
Step 3: Add the flour, baking powder, baking soda, and salt to the banana mixture. Stir until combined.
Step 4: Set the batter aside to rest for 30 minutes.
Step 5: Gently stir in the nuts.
Step 6: Preheat oven to 350F and grease a 12-cup muffin tin. Fill each muffin cup ⅔ with batter.
Baking & serving
Step 7: Bake at 350F for 20-22 minutes or until a toothpick inserted into the center comes out clean.
Step 8: Let the muffins cool a bit on a wire rack and serve while still warm!
How to store gluten free 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 these muffins
1. Weigh the flour mix
To get the most accurate measurement of the flour mix, weigh it out with a digital scale. I recommend using the weight as a measurement rather than using a measuring cup, which you can accidentally pack too much into.
2. Use over-ripe bananas
Make sure those bananas you're using are super ripe. We're talking brown spots all over them! That's how you know they will be full of sweet banana flavor. Otherwise, your muffins won't taste the same.
3. Let the batter rest for 30 mins
This rest time is crucial, so give it a full 30 minutes. The flours and starches need time to absorb liquid so the muffins will be able to rise and have the right balance of structure and tenderness.
4. Watch the baking time
When the muffins have been in the oven for 20 minutes, check the middle muffin with a toothpick. If the toothpick is covered in batter/crumbs, bake them for another 2-3 minutes. Then check again. A few crumbs are ok, but it shouldn’t be covered.
5. Helpful tools
Here are a few tools that will help you make these muffins:
Gluten free banana muffins FAQs
Store these in a sealed plastic bag at room temperature for a few days, and after that, they should be kept in the freezer. To defrost them, microwave for 30 seconds to 1 minute.
Yes! Letting the batter rest for 30 minutes is essential to the structure of these muffins. Trust me, they are worth the wait!
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 without affecting the taste.
If you want them to have the ideal sweetness and banana flavor, yes! Super ripe bananas are brown on the outside and sweet on the inside. Using green or yellow bananas won't give the same flavor.
Other muffin recipes you may like!
Irresistible Gluten Free Banana Muffins: Easy One Bowl Recipe
- 3 bananas mashed
- 66 grams brown sugar about ⅔ cup
- ½ cup vegetable oil
- 2 large eggs
- 260 grams gluten free flour mix about 2 cups
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup chopped walnuts
- In a large bowl, add bananas and mash with a fork. Some small chunks of banana are ok.
- Add in the brown sugar, oil and eggs. Mix well with a large spoon.
- To the banana mixture, add the flour, baking powder, baking soda and salt. Stir for 30 seconds, until combined.
- Set the 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.
- Remove from the oven and cool on a wire rack. Muffins may be served warm.
- Make sure to weigh the flour for the most accurate measurement.
- Make sure to let the batter rest for 30 minutes.
- Use a large bowl for mixing ingredients.
- This gluten free flour mix works best, others tend to make the muffins more dense.
- An egg substitute may be used for the eggs - use a chia or flax egg.
- Check muffins at 20 minutes. A toothpick inserted into a muffin should come out clean.
- These muffins store very well - place in a plastic bag and store at room temperature for up to 2 days.
- Muffins may be frozen for longer storage.
- Defrost for 30 seconds - 1 minute in the microwave and enjoy.