There is nothing quite like the smell of warm banana muffins baking in the oven. It’s the ultimate comfort food!
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This recipe for Gluten-Free Banana Muffins is the only one you will ever need. It’s incredibly simple, quick, and yields perfectly moist and tender muffins every single time.
Whether for a grab-and-go breakfast or a cozy afternoon snack, these muffins are an absolute dream come true.
A Little Story About This Dish
I always seem to end up with a few bananas on the counter that are just a little too ripe. You know the ones—covered in brown spots and almost too sweet to eat on their own.
Instead of letting them go to waste, I developed this recipe as the perfect solution.
These Gluten-Free Banana Muffins transform those overripe bananas into something truly special. It’s my favorite way to turn a simple ingredient into a delicious treat the whole family loves.
Get Ready to Cook!
Get ready to fill your kitchen with the most incredible aroma. These easy Gluten-Free Banana Muffins come together in no time at all.
What to Expect
Time: About 30 minutes, from mixing to cooling.
Difficulty: Extremely easy. This is a perfect recipe for bakers of all skill levels!
Before You Begin
The secret to amazing banana muffins is using very ripe bananas. The more brown spots, the better! This guarantees your muffins will be naturally sweet and incredibly moist.
When you combine the wet and dry ingredients, be careful not to overmix. A few lumps are perfectly fine. Overmixing can lead to dense muffins, and we are aiming for a light, tender crumb.
One last pro tip: lightly spraying your paper liners with cooking spray will ensure your delicious Gluten-Free Banana Muffins don’t stick.
The Heart of the Dish: Ingredients You’ll Need
This simple list of ingredients is all it takes to make the most amazing Gluten-Free Banana Muffins.
| Ingredient | Amount |
| Gluten-Free All-Purpose Flour | 1½ cups |
| Brown Sugar or Coconut Sugar | ¼ cup |
| Baking Soda | 1 teaspoon |
| Fine Salt | ½ teaspoon |
| Medium Ripe Bananas, Mashed | 3 (about 1 heaping cup) |
| Large Eggs | 2 |
| Avocado Oil or Olive Oil | ¼ cup |
| Pure Vanilla Extract | 1 teaspoon |
| Chocolate Chips (Optional) | ½ cup, plus extra for topping |
Let’s Get Cooking! Step-by-Step Guide
Follow these simple instructions for perfect, bakery-style Gluten-Free Banana Muffins.
1. Prep Your Oven and Pan:
First things first, preheat your oven to 375°F (190°C). Line a standard muffin tin with paper liners. For easy muffin removal later, give each liner a quick spritz of cooking spray.
2. Mix the Dry Ingredients:
In a medium-sized bowl, whisk together the gluten-free flour, brown sugar, baking soda, and salt. Set this aside for a moment.
3. Combine the Wet Ingredients:
In a separate, larger bowl, mash your ripe bananas until they are mostly smooth. Add the eggs, oil, and vanilla extract to the bananas and stir everything together until it’s well combined.
4. Bring It All Together:
Pour the dry ingredients into the bowl with the wet banana mixture. Stir gently with a spatula just until the flour disappears. Remember, a few lumps in the batter are a good thing!
5. Fold in the Chocolate:
If you’re using them, now is the time to gently fold in the chocolate chips.
6. Fill the Muffin Cups:
Carefully spoon the batter into your prepared muffin liners, filling each one about two-thirds of the way full. If you like, sprinkle a few extra chocolate chips on top of each muffin.
7. Bake to Perfection:
Place the muffin tin in your preheated oven and bake for 13 to 16 minutes. Your Gluten-Free Banana Muffins are ready when a toothpick inserted into the center comes out clean.
8. Cool and Enjoy:
Let the muffins cool in the pan for about five minutes before carefully moving them to a wire rack to cool completely.
Mastering the Dish: Pointers for Perfection & How to Store
With these final tips, you can be sure your Gluten-Free Banana Muffins are flawless every single time.
Proper Storage: To keep your muffins fresh and moist, store them in an airtight container on the counter for up to 5 days. If you need them to last a bit longer, they will keep well in the refrigerator for up to 10 days.
Freezer-Friendly: These muffins are perfect for freezing! Once they have cooled completely, place them in a freezer-safe bag or container. They will stay delicious for up to three months. Simply thaw at room temperature or warm gently in the microwave when you’re ready for a treat.
Looking for another gluten-free meal idea? These other recipes are the perfect place to get inspired: Gluten Free Chocolate Zucchini Muffins or Gluten-Free Corn Muffins and Gluten Free Pumpkin Muffins.
Your Burning Questions Answered!
Here are some common questions about making the perfect Gluten-Free Banana Muffins.
1. How can I make these muffins egg-free?
You can easily make this recipe egg-free by using a “flax egg.” To replace the two large eggs, simply mix two tablespoons of ground flaxseed with six tablespoons of water. Let the mixture sit for about five minutes to thicken, and then add it to the recipe just as you would the regular eggs.
2. Why do my gluten-free muffins sometimes turn out gummy?
A gummy texture in gluten-free baking often comes from overmixing the batter. Once you combine the wet and dry ingredients, stir only until the flour is no longer visible. A few lumps are perfectly fine and actually lead to a much lighter, more tender muffin.
3. Can I reduce the sugar in this recipe?
Yes, you can! The riper your bananas are, the more natural sweetness they provide. If your bananas are very brown and speckled, they are at their sweetest, and you could easily reduce the added brown sugar to just a couple of tablespoons or even omit it if you prefer a less sweet muffin.
Dig In & Enjoy!
There you have it—a simple, go-to recipe for incredibly moist and flavorful Gluten-Free Banana Muffins.
Bake a batch to share with family and friends, or keep them all for yourself for easy breakfasts and snacks. Happy baking
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The Best Moist Gluten-Free Banana Muffins (So Easy!)
- Total Time: 30 minutes
- Yield: 12 muffins 1x
Description
The only recipe you need for perfectly moist and fluffy Gluten-Free Banana Muffins! Made with simple ingredients and super ripe bananas, this easy recipe delivers delicious, tender muffins every time. Optional chocolate chips make them an extra special treat!
Ingredients
1½ cups gluten-free all-purpose flour
¼ cup brown sugar or coconut sugar
1 teaspoon baking soda
½ teaspoon fine salt
3 medium ripe bananas, mashed (about 1 heaping cup)
2 large eggs
¼ cup avocado oil or olive oil
1 teaspoon pure vanilla extract
½ cup chocolate chips, plus extra for sprinkling on top (optional)
Instructions
1. Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners and spray them with cooking spray.
2. In a bowl, whisk together the gluten-free flour, brown sugar, baking soda, and salt.
3. In a second, larger bowl, mash the bananas. Add the eggs, oil, and vanilla and stir well to combine.
4. Pour the dry ingredients into the wet banana mixture and stir gently with a spatula just until the flour is moistened. Do not overmix.
5. If using, gently fold in the chocolate chips.
6. Fill each muffin liner about two-thirds full with batter and top with a few extra chocolate chips if desired.
7. Bake for 13-16 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Storage: Store in an airtight container at room temperature for up to 5 days or in the refrigerator for up to 10 days.
Freezing: These muffins freeze perfectly. Once cool, store them in a freezer-safe bag for up to 3 months.
Pro Tip: Using very ripe, brown-spotted bananas is the key to getting the sweetest flavor and most moist texture.
- Prep Time: 12 minutes
- Cook Time: 16 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 185
- Sugar: 9g
- Sodium: 213mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 24mg