Easy Banana Muffins Recipe (Gluten Free)

This Easy Banana Muffins Recipe is sweet, moist, and comes together with just eight simple ingredients! Completely gluten-free and lower in sugar than other options, it makes for a breakfast, snack, or dessert loved by both kids and adults alike! 

Two gluten free muffins stacked with the top one having a bite taken out.

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 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. 

Gluten-Free Ingredients You’ll Need

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! 

Ingredients for gluten free banana muffins on a white marble countertop.
  • 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! 
  • 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 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 will also work! 
  • 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 gluten free banana 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! 
Overhead photo of banana muffins in a pan with fresh banana coins.

How to Make This Easy Banana Muffins Recipe 

  1. Prepare. Before you begin, preheat your oven to 350 degrees Fahrenheit. Then, line a muffin pan with paper liners.
  2. Mash the bananas. Add the bananas to a large mixing bowl, and use a fork to mash them until smooth. 
  3. Add the wet ingredients. Whisk the eggs, sugar, vanilla, baking soda, and salt in with the bananas until well combined. Then, stir in the melted butter. 
  4. Add the flour. Fold the flour into the batter just until no lumps are visible in the batter. Be careful not to overmix! 
  1. Portion. Fill each muffin cavity ¾ of the way full. Then, generously sprinkle the sugar topping over each muffin, if desired. 
Banana muffin batter in paper liners in a metal muffin pan.
  1. Bake. Transfer the muffins to the oven, and bake until they puff up and a toothpick inserted into the center comes out clean. 
  2. Cool. Allow the muffins to cool in the pan slightly. Then, transfer them to a wire rack to cool completely. 

Potential Variations 

Feel free to experiment with different mix-ins and toppings to make this recipe your own! Some of our favorite options include chopped pecans, chopped walnuts, raisins, or chocolate chips. Or, try adding a drizzle of chocolate, peanut butter, or cream cheese frosting once your muffins cool. 

Common Questions 

Can I use frozen bananas? 

Yes, 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! 

How long do gluten free banana muffins last? 

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. 

Can I freeze these muffins?

Yes, these easy banana muffins freeze 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! 

Overhead photo of banana muffins with the middle one having a bite taken out.
Overhead photo of banana muffins with the middle one having a bite taken out.

Easy Banana Muffins Recipe (Gluten Free) Recipe

Sammi Ricke
Transform your favorite banana bread into a bite-sized treat with this easy banana muffins recipe featuring just eight ingredients and ready in under an hour!
5 from 1 vote
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Breakfast
Cuisine All American
Servings 12 muffins
Calories 198 kcal

Equipment

Ingredients
  

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.

Nutrition

Serving: 1muffinCalories: 198kcal
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5 from 1 vote

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One Comment

  1. 5 stars
    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.