Name: Irresistible Gluten Free Banana Muffins {Dairy Free}
Prep time: 15 min
Cook time: 22 min
Total time: 37 min
Ingredients: 260 g. gluten free flour mix (about 2 cups); ½ tsp. xanthan gum; 1 tsp. baking powder; 1 tsp. baking soda; ½ tsp. salt; ¾ cup packed brown sugar; 3 bananas (mashed); 2 large eggs; ½ cup vegetable oil; ½ cup chopped walnuts

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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.

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?

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.

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

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!

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

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!

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.

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.