By Wendy Stoltz and Gusti Ayu Wahyuni Mertawati / Last Modified On February 19, 2023

These soft and moist gluten-free banana muffins are a real treat. They're dense, flavorful, and made in just one bowl with simple ingredients. Who could ask for more?

Change them up with a variety of mix-ins and then freeze them for a quick lunch box treat, on the go snack or even a quick breakfast.

If you love muffins like I do, then you need to try some of my favorites. Like these gluten-free banana cupcakes with a creamy, smooth, Nutella frosting. I've also got my go-to gluten-free blueberry banana muffin recipe. If you're following a paleo diet these paleo banana muffins are a must-try. And last but not least, everyone needs to try the best gluten-free banana bread recipe. 

GLUTEN-FREE BANANA MUFFINS RECIPE

I love to make a few batches of these muffins. I add different mix-ins to them, for added variety. They freeze so well and are the perfect make-ahead for lunch boxes, snacks, and breakfast.

Our favorite mix-ins are chocolate chips, blueberries, or chopped nuts. What is your favorite mix-ins for gluten-free banana muffins? Add them in the comments below. 

WHY YOU’RE GOING TO LOVE THESE GLUTEN-FREE BANANA MUFFINS

Basic ingredients - This gluten-free banana muffin recipe uses basic ingredients you would have available.

Easy to make - This recipe is so simple all you need to do is combine ingredients according to the recipe card and you're done. 

Minimal wash up - This is a one bowl recipe, so less washing up.

INGREDIENTS IN GLUTEN-FREE BANANA MUFFINS

Bananas - Make sure your bananas are as ripe as possible. The banana's appearance is very deep brown or almost black and super soft to the touch. The bananas give moisture and flavor to the muffins.

Water - 2 tbsp water - add a bit more moisture and combine the ingredients further.

Butter - Unsalted softened butter so that the muffins are not too dense.

Sugar - I've used brown sugar for added sweetness. You can adjust this to your taste requirements.

Honey - Use 100% pure honey.

Eggs - 2 large eggs.

Vanilla extract - Use pure vanilla extract.

Flour and raising agents - Gluten-free all-purpose flour, baking powder and baking soda. The raising agents help the muffins rise.

Seasoning - Salt and ground cinnamon.

Toppings - Mini chocolate chips and slivered almonds, divided. You can add in other mix-ins.

EQUIPMENT NEEDED FOR THESE GLUTEN-FREE BANANA MUFFINS

Mixing bowls - I like these glass mixing bowls that come in three assorted sizes.

Muffin pan - I like to use a 12 cup muffin pan so I can make a big batch. 

Cooling rack - I use two separate cooling racks but if you prefer a bigger one this 18/8 Stainless steel cooling rack works well too.

If you have any questions about making gluten-free banana muffins, please leave a comment and we will get back to you as soon as possible.

HOW TO MAKE GLUTEN-FREE BANANA MUFFINS

1. Preheat the oven to 375°F. Line a 12-cup muffin pan with parchment paper and grease the papers.
2. In a bowl, mash the banana and add water. Mix well and set aside
3. In a large mixing bowl, add butter, sugar, and honey. Whisk until soft and a bit pale.
4. Add eggs and vanilla extract, mix well then add the banana mixture.
5. In a different bowl, mix flour, baking powder, baking soda, salt, and ground cinnamon. Combine well.
6. Add the flour mixture to the egg mixture. Mix just until incorporated. Don’t overmix so that the muffin will not become tough.
7. Add 2⁄3 parts of the chocolate chips and slivered almond to the muffin batter and fold in.
8. Scoop the batter into the muffin pan. Add the rest of the chocolate chips, almonds, and sliced banana to the top of the muffin batter. 
9. Bake for 15-20 minutes or until a toothpick inserted into the center comes out clean.
10. Allow the muffins to cool on a cooling rack and enjoy.

TIP FOR MAKING THE BEST GLUTEN-FREE BANANA MUFFINS

Don't overmix - Don't overmix the batter or it will come out gummy. 

Use as ripe bananas - The riper the bananas are the better. I like to use bananas that are overripe. They are sweeter and you don't need to add too much additional sweetness to the recipe.

Use an ice cream scoop - If you want uniform gluten-free banana muffins use an ice cream scoop. 

TIPS FOR MEASURING GLUTEN-FREE FLOUR

To measure flour, use a scale or if you are using measuring cups, spoon the flour into the measuring cup and then level it, don't scoop the measuring cup into the flour.

CAN I ADD REAL BANANAS TO BANANA MUFFIN MIX?

Yes, you can add a maximum of two bananas. Check the liquid content and if it has water added to the banana muffin mix you may want to omit that as the bananas add a lot of moisture. 

HOW DO YOU STORE GLUTEN-FREE BANANA MUFFINS?

You can store them at room temperature on the counter for up to 3 days. Or store them in the fridge. I would not store them too long in the fridge as they dry out, rather freeze them.

HOW DO YOU RE-HEAT GF BANANA MUFFINS?

If they are frozen, you can thaw them in the refrigerator overnight. Then reheat them in a microwave (30 seconds is usually plenty), or you can also use your oven or air fryer. 

WHAT CAN I ADD (MIX-INS) TO MY GF BANANA MUFFINS? 

Nuts - You can add walnuts or pecans.

Chocolate - Add in other types of chocolate chips - milk, dark, light or white.

Spices - Try adding in cinnamon, nutmeg, or a pumpkin spice blend.

Fruit - Add in fresh blueberries or cranberries. You can also use dried fruit like cranberries or raisins.

WHAT SUBSTITUTIONS CAN I MAKE WITH MY GLUTEN-FREE BANANA MUFFINS?

Egg-free - Use flaxseed egg to make these egg-free.

Vegan - Use flaxseed egg, maple syrup and vegan butter of your choice to make these vegan.

HOW DO I MAKE MY GLUTEN-FREE BANANA MUFFINS FLUFFY?

The baking powder and baking soda combinations in this recipe make these muffins fluffy.

Continue to Content

Yield: 12 servings

Gluten-Free Banana Muffins

Print

These soft and moist gluten-free banana muffins are a real treat. They're dense, flavorful, and made in just one bowl with simple ingredients.

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 30 minutes

Ingredients

• 3-4 very ripe bananas
• 2 tbsp water
• 1⁄2 cup softened butter
• 1⁄2 cup brown sugar
• 3 tbsp honey
• 2 large eggs
• 1 tsp vanilla extract
• 1 1⁄2 cups gluten-free all-purpose flour
• 1 tsp baking powder
• 1⁄2 tsp baking soda
• 1⁄4 tsp salt
• 1⁄2 tsp ground cinnamon
• 1⁄2 cup mini chocolate chips, divided
• 1⁄2 cup slivered almond, divided
• 12 slices of bananas

Instructions

1. Preheat the oven to 375°F. Line a 12-cup muffin pan with parchment paper and grease the papers.
2. In a bowl, mash the banana and add water. Mix well and set aside
3. In a large mixing bowl, add butter, sugar, and honey. Whisk until soft and a bit pale.
4. Add eggs and vanilla extract, mix well then add the banana mixture.
5. In a different bowl, mix flour, baking powder, baking soda, salt, and ground cinnamon. Combine well.
6. Add the flour mixture to the egg mixture. Mix just until incorporated.
7. Add 2⁄3 parts of the chocolate chips and slivered almond to the muffin batter and fold in.
8. Scoop the batter into the muffin pan. Add the rest of the chocolate chips, almonds, and sliced banana to the top of the muffin batter. 
9. Bake for 15-20 minutes or until a toothpick inserted into the center comes out clean.
10. Allow the muffins to cool on a cooling rack and enjoy.

Notes

• Don’t overmix the batter or else the muffins will be gummy.
• Check they are done by inserting a toothpick into the center and it comes out clean.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. They never cost you extra.

• 
  Bob's Red Mill Gluten Free 1-to-1 Baking Flour, 22-ounce (Pack of 4)
• 
  Bob's Red Mill Baking Powder, 14 Ounce (Pack of 1)
• 
  Gluten Free Baking Soda Bundle. Includes One-16 Oz Resealable Bag of Bobs Red Mill Baking Soda and a BELLATAVO Ref Magnet! Bobs Red Mill Baking Soda is Certified Gluten Free, Non GMO & Kosher!
• 
  Pyrex Smart Essentials 3-Piece Prepware Mixing Bowl Set, 1-Qt, 1.5-Qt ,and 2.5-Qt Glass Mixing Bowls, Dishwasher, Microwave and Freezer Safe
• 
  Wilton Perfect Results Premium Non-Stick Bakeware Muffin Pan & Cupcake Pan, 12-Cup, Steel
• 
  Checkered Chef Cooling Rack - Set of 2 Stainless Steel, Oven Safe Grid Wire Racks for Cooking & Baking - 8” x 11 ¾"

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 392Total Fat: 14gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 51mgSodium: 248mgCarbohydrates: 66gFiber: 6gSugar: 35gProtein: 6g

This nutrition info is based on the exact ingredients and brands that I used a the time. It may not be 100% accurate. Please check your ingredients nutrition labels.