Banana Bread Muffins
This banana bread muffins recipe is soft, moist, and perfectly sweet. Made with eight simple ingredients, it’s lower in sugar than your standard muffin recipe and completely gluten-free!
We’re huge fans of banana bread recipes like our classic banana bread and banana bread blondies. However, when it comes to easy-to-eat options and little hands, we often find ourselves reaching for muffins instead.
Luckily, our gluten-free banana bread was the perfect recipe for converting to gluten-free banana muffins instead! They’re so easy that the kids can help make them and are ready to eat in under an hour.
Plus, you can easily add different mix-ins and toppings to switch up the flavor, and leftovers store well to enjoy throughout the week. So, go ahead and make a big batch! You might just be shocked at how fast they disappear.
Key Ingredients and Notes
Below is an overview of the ingredients and instructions to make this recipe. Please be sure to scroll down to the recipe card below for the complete details!
- Bananas – Make sure to use super ripe bananas. Seriously, the browner the better. Not only will they taste sweeter, but they’ll also be easier to mash! If needed, you can also use frozen bananas. Just be sure to let them thaw completely and drain off the excess liquid before adding them to the batter. Otherwise, your muffins will be too soggy
Tip: If your bananas are a little too yellow or green, store them on the counter in a paper bag. Or, pop them in the oven, peels and all, at 300 degrees Fahrenheit for 30 to 40 minutes or until they’re black and soft to the touch.
- Eggs – These provide structure to the muffins, helping them hold their shape. We haven’t tested this recipe with egg substitutes, but we think they would likely make the muffin batter too dense.
- Sweetener – We typically use monk fruit sweetener to keep our muffins low in sugar, but granulated sugar also works!
- Vanilla Extract – Just a touch enhances the rest of the ingredients and adds a rich vanilla flavor throughout the batter.
- Baking Soda – Make sure it’s fresh! Otherwise, your muffins won’t rise.
- Salt – This helps enhance the rest of the ingredients, making your banana bread muffins extra sweet.
- Butter – Use unsalted butter to add rich flavor and keep the muffins moist and tender.
- Flour – We use a 1:1 all-purpose gluten-free flour blend for the base of the batter. If you don’t need your banana muffins to be gluten-free, regular all-purpose flour will also work.
- Optional Topping – This is totally up to you, but we love to top our muffins with coarse sugar for a sparkly appearance and extra sweet taste!
Note: Feel free to incorporate mix-ins like chopped pecans, chopped walnuts, raisins, or chocolate chips for extra texture and flavor.
How to Make This Easy Banana Bread Muffins Recipe
Before you begin, preheat your oven to 350 degrees Fahrenheit. Then, line a muffin tin with paper liners.
- Mash the bananas. Add the bananas to a large mixing bowl, and use a fork to mash them until smooth. Whisk the wet ingredients in a large bowl.
2. Combine. Stir in the melted butter, followed by the dry ingredients. Be careful not to overmix, or your muffins will be dense! It’s okay if there are still a few small lumps.
3. Portion. Fill each muffin cup ¾ of the way full. Then, generously sprinkle the sugar topping over each muffin, if desired.
4. Bake. Transfer the muffins to the oven, and bake until they puff up and a toothpick inserted into the center comes out clean.
5. Cool. Allow the muffins to cool in the muffin pan slightly. Then, transfer them to a wire rack to cool completely.
Common Questions
Once cool, you can transfer your muffins to an airtight container. Store them at room temperature for up to 3 days or in the fridge for up to 1 week.
Yes, these easy banana muffin recipe freezes well for up to 3 months. To keep them fresh, wrap each muffin in plastic wrap and transfer them to a sealable bag. Then, thaw them in the fridge overnight, and bring them to room temperature. Or, warm them for a few seconds in the microwave!
More Muffin and Bread Recipes
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Easy Banana Bread Muffins (Lower Sugar!) Recipe
Equipment
- 1 whisk
Ingredients
- 3 medium-sized bananas, mashed
- 2 eggs
- 3/4 cup monk fruit sweetener or regular sugar
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup melted butter or light olive oil
- 1 1/2 cups 1:1 gluten free flour blend
- course sugar granules optional topping
Instructions
- Preheat the oven to 350F. Line a 12 count muffin pan with paper liners.
- In a large mixing bowl, mash the ripe bananas with a fork.3 medium-sized bananas, mashed
- Whisk in the eggs, monk fruit sweetener, vanilla extract, baking soda and salt until combined.2 eggs, 3/4 cup monk fruit sweetener, 1 teaspoon vanilla extract, 1 teaspoon baking soda, 1/4 teaspoon salt
- Stir in the melted butter until incorporated.1/2 cup melted butter or light olive oil
- Fold in the flour until no flour is visible in the batter.1 1/2 cups 1:1 gluten free flour blend
- Using a batter scoop, fill each muffin liner 3/4 full with batter. Generously top each muffin with coarse sugar granules, if desired.course sugar granules
- Bake at 350F degrees for 20 minutes or until a toothpick inserted in the middle comes out clean.
- Store at room temperature for up to 3 days in an airtight container.
No one ever knows these muffins are gluten free. Trust me when I say they are the perfect texture- not gummy or dry like so many gluten free baked goods! Oh, and be sure to add the course sugar granules for the perfect muffin top.