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.
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!
- By the Numbers: How to Make Gluten Free Banana Muffins
- Tips for Making Gluten Free Banana Muffins
- Gluten Free Banana Muffins
- More Gluten Free Recipes to Bake
- 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
- Measuring cups and spoons
- Mixing bowls
- Muffin pan
- Muffins liners
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.
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.
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.
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.
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.
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.
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.
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:
- Use mini chocolate chips instead of regular sized chips (or omit them).
- Make sure the bananas are mashed really well so there aren’t any large chunks.
- 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:
- Substitute almond milk (or your favorite milk substitute) for regular milk.
- Replace the egg with a flax egg (1 tablespoon ground flax seed whisked with 2.5 tablespoons water).
- 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!
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!
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:
- Gluten Free Bread (seriously, the best gluten free bread you’ve tasted)
- Gluten Free Banana Bread
- Gluten Free Apple Muffins
- Gluten Free Blueberry Muffins
- Gluten Free Donuts
- Gluten Free Pie Crust
Gluten Free Banana Muffins
- Measuring cups and spoons
- Mixing bowls
- Muffin pan
- Muffin liners
- Preheat your oven to 350° F.While the oven is heating, mash the banana in a large mixing bowl.
- Add the egg, oil, milk and vanilla extract to the bowl with the mashed bananas and mix until well combined.
- Add the sugar, GF flour, baking powder and salt to another mixing bowl and mix until well combined.
- Slowly add the dry ingredients to the wet ingredients in the large bowl and mix until evenly combined.
- Gently fold in the chocolate chips without overmixing.
- Line your muffin tin with paper liners, then put about ⅓ cup muffin batter in each of the muffin cups.
- Cook for 22-24 minutes. They're done when you insert a toothpick into the muffins and it comes out mostly clean.
- 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.