Irresistible Gluten Free Banana Muffins: Easy One Bowl Recipe

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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.

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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:

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!

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