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    Home » Recipes » Muffins

    Irresistible Gluten Free Banana Muffins: Easy One Bowl Recipe

    Published: Jul 6, 2013 · Modified: Jun 30, 2023 by Christine · This post may contain affiliate links · 8 Comments

    Jump to Recipe

    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!

    Looking for more gluten free banana recipes? Check out this one bowl gluten free banana bread, these banana pancakes, and this banana cake.

    Jump to:
    • 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!
    • Recipe

    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?

    These muffins use my gluten free flour mix. It’s a mix of flours including rice flour, starches and potato flour. And it makes these muffins taste out of this world amazing.

    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:

    • Digital scale
    • Muffin tin

    Gluten free banana muffins FAQs

    How should gluten free banana muffins be stored?

    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.

    Is the rest time necessary?

    Yes! Letting the batter rest for 30 minutes is essential to the structure of these muffins. Trust me, they are worth the wait!

    Can I leave the nuts out?

    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.

    Do bananas have to be ripe for muffins?

    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!

    • vegan pumpkin muffins inside.
      Vegan Pumpkin Muffins: Easy & Gluten Free
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      The Best Gluten Free Lemon Blueberry Muffins
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      Tender Lemon Chia Seed Muffins (Gluten & Dairy Free)
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      Gluten Free Chocolate Chip Muffins {Dairy Free}

    Did you make and love this recipe? Give it your review and star rating rating below! And make sure to follow me on Instagram, Pinterest and Facebook too!

    Recipe

    baked gluten free banana muffin on a wire rack.

    Irresistible Gluten Free Banana Muffins: Easy One Bowl 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!
    5 from 2 votes
    Print Pin Rate
    Course: Appetizer, bread, Breakfast, Snack
    Cuisine: American
    Diet: Gluten Free, Low Lactose
    Prep Time: 15 minutes minutes
    Cook Time: 22 minutes minutes
    Rest time: 30 minutes minutes
    Total Time: 1 hour hour 7 minutes minutes
    Servings: 12 muffins
    Calories: 264kcal
    Author: Christine

    Ingredients

    • 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

    Instructions

    • 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.

    Notes

    • 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.

    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
    Tried this Recipe? Tag me Today!Mention @zest_for_baking or tag #zestforbaking!

    Reader Interactions

    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! I love baking breads and sharing best practices so that everyone can bake tasty treats too. Zest For Baking (est. 2013) 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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