EASY Gluten Free Banana Muffins Recipe: One Bowl
These warm, fresh from the oven and perfectly sweetened gluten free banana muffins will satisfy that craving for gluten-free banana bread but in less than half the time! It's a one bowl recipe makes the softest, best banana muffins ever.
Bananas are an amazing fruit. And 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 great way (and much quicker way) to satisfy that fresh baked craving is to whip up a batch of these moist banana muffins that they whole family will love.
This is one of my expert, easy recipes as it's as popular with the gluten crowd as it is with the gluten-free crowd! The texture of these muffins is incredibly moist. Plus they can be enjoyed right away - no long cooling time! And the best part… you’re only about 35 minutes away from warm banana muffins for an easy breakfast. Plus this is an easy one bowl recipe with no mixer required. That’s a win, win, win!
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Looking for more gluten free banana recipes? Check out this one bowl gluten free banana bread, these banana pancakes, this banana cake, these almond flour banana muffins, and these banana oatmeal muffins.
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Gluten-Free Banana Muffin Recipe at a Glance
If you find yourself with some over-ripe bananas and a craving for something sweet, remember this recipe! The recipe uses basic ingredients like gluten free all purpose flour blend, bananas, oil and sugar. And it's a one bowl recipe, 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 egg-free by using egg substitutes. And it's already dairy free as written! 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 an airtight container in the freezer and are easy to warm up.
Ingredients & Substitutions
Make sure all ingredients are at room temperature. The simple ingredients list for these delicious banana muffins includes:
- Bananas - Use overripe bananas for best results - plus they are easy to mash.
- Brown sugar - Coconut sugar may be used as it's an acceptable brown sugar substitute (more on than in this coconut sugar vs brown sugar post). Swerve brown sugar would my recommended substitute for refined sugar-free, however, it sometimes results in a different aftertaste, so keep that in mind.
- Vegetable oil - The vegetable oil can be replaced with melted coconut oil, olive oil, or melted vegan butter.
- Eggs - Large eggs were used in this recipe. An egg replacement may be used - use chia or flax eggs.
- Gluten free flour mix - This gluten-free flour blend 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 (see the section on "Variations" below).
Note about Different Gluten Free 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. Bob's Red Mill flour mix has not been tested. If you'd like to go flour-free, have a look at this flourless banana bread recipe!
Measurements for each ingredient, along with instructions for making these moist gluten-free banana muffins are in the recipe card below.
Step by Step: Gluten Free Banana Muffins
Step 1: Add the bananas to a large bowl and mash with a fork.
Step 2: To the mashed bananas, add the rest of the wet ingredients - brown sugar, oil, and eggs. Mix well with a large spoon.
Step 3: Add the dry ingredients - 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 pan. Fill the muffin cups ⅔ full with batter.
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!
Banana Muffin Storage & Reheating
If you happen to have any of these muffins left over, they store really well. Just add the extras to an airtight container or freezer bag, seal well, and store them at room temperature 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).
Reheat frozen muffins in the microwave for 30 seconds or until hot.
Note on storing muffin batter: If you'd like to mix the batter then store it before portioning and baking, cover the bowl with a piece of plastic wrap and refrigerate the batter. Bake the muffin batter within 1 day of mixing.
Variations
While these muffins will make a delicious snack, no matter how you bake them, here are some options for varying the recipe:
- Make mini muffins.
- Add some dairy free chocolate chips.
- Add a variety of nuts to the batter.
- Use muffin liners to use for bake sales.
- Make vegan muffins by substituting the eggs with a chia egg or flax eggs.
- Add a touch of vanilla extract to the batter along with the wet ingredients.
Adding your Favorite Mix-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 little bit of cinnamon!
💭Pro Tips for Making Gluten-Free Muffins
1. Weigh the flour mix
To get the most accurate measurement of the flour mix, weigh it with a digital scale. As I go over in this article on how to measure gluten free flour, 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. 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.
5. Helpful tools
Here are a few tools that will help you make these muffins:
FAQs & Troubleshooting
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.
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
Other Gluten-Free Muffin Recipes
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Recipe
Irresistible Gluten Free Banana Muffins: Easy One Bowl Recipe
Ingredients
Method
- 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.
Very good!
What can you substitute for xanthan gum with in this muffin recipe?
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
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!
Thank you for the wonderful feedback Virginia!
Really appreciate it.
~Christine
I love this recipe, hard to find a good fluffy muffin recipe. I just added chocolate chips, yumm.
These GF muffins are the best I have ever made! Great recipe!
Hi Sara!
Thank you so much!
Happy baking!
~Chrissy