Gluten-Free Banana Muffins

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Making gluten-free banana muffins is a great way to use up overripe bananas. This recipe is easy to make and results in fluffy muffins that are so good, they don’t taste gluten free.

Two gluten free banana muffins served on a plate with several more on another plate in the background.

When it comes to easy breakfast options, the allure of a good banana muffin is hard to resist. Fortunately, this recipe makes it easy to make fluffy, moist gluten-free banana muffins that the whole family will enjoy.

The secret to the unparalleled texture of these muffins lies in the choice of simple ingredients. Ripe bananas, Cup4Cup gluten-free flour, and a dash of vanilla extract come together to create a batch of muffins that are moist, flavorful and incredibly satisfying. And, if you’re feeling a tad indulgent, you can toss in some chocolate chips to complement the banana flavor.

Whether you’re a seasoned baker or just starting out in the kitchen, this recipe comes together quickly and easily. Best of all, these gluten-free muffins work well as a quick breakfast, delicious snack or simple dessert!

Ingredients

  • 3 large ripe bananas
  • ¾ cup of granulated sugar
  • 1 egg
  • ⅓ cup + 1 tablespoon of olive oil
  • 5 tablespoons of milk
  • 1 teaspoon of vanilla extract
  • 1 ½ cups of Cup4Cup gluten free flour
  • 1 ½ teaspoons of baking powder
  • ½ teaspoon of sea salt
  • ½ cup of chocolate chips

Equipment

  • Measuring cups and spoons
  • Mixing bowls
  • Muffin pan
  • Muffins liners
  • Spoon

By the Numbers: How to Make Gluten Free Banana Muffins

Follow these simple step-by-step instructions to learn how to make the best gluten free banana muffins, with or without chocolate chips.

Step 1: Mash Bananas

Preheat your oven to 350° F. While the oven is heating, mash 3 ripe bananas in a large mixing bowl using a fork.

Banana being mashed in mixing bowl with fork.

Step 2: Add Wet Ingredients

Add 1 egg, ⅓ cup + 1 tablespoon of olive oil, 5 tablespoons of milk and 1 teaspoon of vanilla extract to the bowl with the mashed bananas and mix until well combined.

Egg, oil, milk and vanilla being whisked into mashed banana in mixing bowl.

Step 3: Combine Dry Ingredients

Add 1 teaspoon of vanilla extract, 1 ½ cups of Cup4Cup gluten free flour,1 ½ teaspoons of baking powder and ½ teaspoon of sea salt to a separate medium-sized mixing bowl and mix until well combined.

Sugar, flour, baking powder and salt being whisked together in mixing bowl.

Step 4: Combine Wet and Dry Ingredients

Slowly add the dry ingredients you just combined to the banana mixture in the large mixing bowl and mix until evenly combined. It will be thick nd sticky.

Gluten free banana muffins batter being whisked by hand in mixing bowl.

Step 5: Fold in Chocolate Chips

Gently fold in ½ cup of chocolate chips without overmixing.

Step 6: Transfer Batter to Pan

Line your muffin tin with paper liners, then put about ⅓ cup muffin batter in each of the muffin cups.

One third cup banana muffin batter scooped into 12 muffin liners in muffin tin.

Step 7: Bake Banana Muffins

Place the pan in the oven and bake the muffins for 22-24 minutes. They’re done when you insert a toothpick into the muffins and it comes out mostly clean.

Gluten free banana muffins in muffin tin just after being removed from the oven.

Step 8: Cool and Eat Muffins

When you remove the muffins from the oven, transfer them to a cooling rack. Enjoy right away or cool completely, then store in an airtight container.

Several gluten free chocolate chip banana muffins arranged on a plate.

Tips for Making Gluten Free Banana Muffins

Answers to all of your questions about making the best gluten free banana muffins, including tips and substitution ideas.

Does it work with any other gluten-free flour blend?

You’ll get the best results using Cup4Cup gluten free flour. However, I’ve also tested this recipe with Bob’s Red Mill 1:1 gluten free flour and it comes out great with some minor adjustments. If you use Bob’s flour, omit 5 tablespoons of milk and 1 tablespoon of oil.

I have not tested any other gluten free all purpose flour blends, regular flour or wheat flour. There is a lot of variation in different brands of all purpose gluten free flour mix, so your results may vary with other blends.

This recipe will not work with coconut flour or almond flour.

Can this recipe be used to make mini muffins?

You can make gluten free mini muffins by making a few adjustments to the recipe:

  1. Use mini chocolate chips instead of regular sized chips (or omit them).
  2. Make sure the bananas are mashed really well so there aren’t any large chunks.
  3. Shorten the cook time to 10-13 minutes. Be sure to check them regularly as they will overcook quickly.

How to make vegan banana muffins?

You need to make a few swaps for vegan GF banana muffins:

  1. Substitute almond milk (or your favorite milk substitute) for regular milk.
  2. Replace the egg with a flax egg (1 tablespoon ground flax seed whisked with 2.5 tablespoons water).
  3. If you’re using chocolate chips, make sure they’re vegan.

Can you add nuts?

Absolutely, some of my favorite mix-ins are walnuts and pecans. You can make plain banana muffins, banana nut muffins and banana chocolate chip muffins with this base recipe. Every variation I’ve tried is amazing.

Can I use this recipe to make a loaf?

This gluten-free banana muffins recipe hasn’t been tested in a loaf pan. However, I do have an amazing Gluten Free Banana Bread recipe you should try!

Storage tips

I find that gluten free baked goods do not stay fresh as long as their counterparts. I usually keep mine in a cake storage container. It works great and is convenient. They will last for about 2 days on the counter or 4 days in the fridge.

They can also be frozen. The best way to freeze muffins is similar to how I freeze tomato paste. Simply put all of the muffins into the freezer on a cookie sheet and freeze until solid.

Once individually frozen, transfer them to freezer bags, making sure as much air is removed as possible. Use within 2 months of freezing.

If you use a good vacuum sealer, they’ll last even longer in the freezer.

Tips for gluten-free baking

If you’re new to gluten-free baking, you need to sign up to learn my 7 secrets to gluten-free baking!

7 Secrets to Gluten Free Baking

3 slices of homemade gluten free bread on cutting board.

Everything you need to know about gluten free baking in your inbox.

Other gluten free baked goods

When you first go gluten free, it’s important to find good replacements for your favorite baked goods. Here are some recipes to try first:

Two gluten free banana muffins on a plate with one cut in half to show melted chocolate chips.

Gluten Free Banana Muffins

This is the best gluten-free banana muffin recipe you'll make. They're so scrumptious, you'll forget they're gluten free!
5 from 4 votes
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Prep Time: 15 minutes
Cook Time: 22 minutes
Total Time: 37 minutes
Recipe Servings: 12

Ingredients

  • 3 large ripe bananas
  • ¾ cup granulated sugar
  • 1 egg - room temperature
  • cup + 1 tablespoon olive oil - or your favorite cooking oil
  • 5 tablespoons milk
  • 1 ½ cups Cup4Cup gluten free flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon sea salt
  • 1 teaspoon vanilla extract
  • ½ cup chocolate chips - optional

Equipment

  • Measuring cups and spoons
  • Mixing bowls
  • Muffin pan
  • Muffin liners
  • Spoon

Instructions

  • Preheat your oven to 350° F.
    While the oven is heating, mash the banana in a large mixing bowl.
    Banana being mashed in mixing bowl with fork.
  • Add the egg, oil, milk and vanilla extract to the bowl with the mashed bananas and mix until well combined.
    Egg, oil, milk and vanilla being whisked into mashed banana in mixing bowl.
  • Add the sugar, GF flour, baking powder and salt to another mixing bowl and mix until well combined.
    Sugar, flour, baking powder and salt being whisked together in mixing bowl.
  • Slowly add the dry ingredients to the wet ingredients in the large bowl and mix until evenly combined.
    Gluten free banana muffins batter being whisked by hand in mixing bowl.
  • Gently fold in the chocolate chips without overmixing.
    Chocolate chips being gently folded into banana muffins batter in mixing bowl.
  • Line your muffin tin with paper liners, then put about ⅓ cup muffin batter in each of the muffin cups.
    One third cup banana muffin batter scooped into 12 muffin liners in muffin tin.
  • Cook for 22-24 minutes. They're done when you insert a toothpick into the muffins and it comes out mostly clean.
    Gluten free banana muffins in muffin tin just after being removed from the oven.
  • When you remove the muffins from the oven, transfer them to a cooling rack. Enjoy right away or cool completely, then store in an airtight container.
    Several gluten free chocolate chip banana muffins arranged on a plate.

Nutrition Information Per Serving

Calories: 173kcal | Carbohydrates: 36g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 111mg | Potassium: 170mg | Fiber: 3g | Sugar: 22g | Vitamin A: 66IU | Vitamin C: 3mg | Calcium: 51mg | Iron: 1mg

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