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Close-up of gluten free banana muffins

Gluten Free Banana Muffins

Looking for a delicious and easy breakfast or snack? These gluten free banana muffins are the perfect solution! This recipe provides moist, flavorful muffins that everyone will love. They are simple to make and naturally gluten-free.
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Prep Time 15 minutes
Cook Time 20 minutes
Resting Time 10 minutes
Total Time 45 minutes
Course Breakfast, Snack
Cuisine American
Servings 12 muffins
Calories 225 kcal

Equipment

  • Muffin Tin
  • Muffin Liners (optional)
  • Large Bowl
  • Whisk
  • Measuring cups and spoons

Ingredients
 

Essential Ingredients

  • 3 medium Ripe bananas about 1 ½ cups mashed
  • 1 ½ cups Gluten-free all-purpose flour
  • ¾ cup Granulated sugar
  • ¼ cup Brown sugar packed
  • 1 teaspoon Baking soda
  • ½ teaspoon Baking powder
  • ¼ teaspoon Salt
  • 2 large Eggs
  • ½ cup Melted butter or coconut oil
  • 1 teaspoon Vanilla extract
  • ¼ cup Milk (dairy or non-dairy)

Optional Mix-ins

  • ½ cup Chocolate chips
  • ½ cup Chopped nuts
  • 1 cup Blueberries

Instructions
 

  • Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it well.
  • In a large bowl, mash the ripe bananas until smooth. You should have about 1 ½ cups of mashed bananas.
  • To the mashed bananas, add the eggs, melted butter (or coconut oil), vanilla extract, and milk. Whisk together until well combined.
  • In a separate bowl, whisk together the gluten-free all-purpose flour, granulated sugar, brown sugar, baking soda, baking powder, and salt.
  • Gradually add the dry ingredients to the wet ingredients. Mix until just combined. Be careful not to overmix.
  • If using, fold in your favorite mix-ins. Chocolate chips, chopped nuts, or blueberries work well.
  • Let the batter rest for 10 minutes.
  • Fill each muffin cup about ¾ full.
  • Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. The muffins should be golden brown on top.
  • Let the muffins cool in the tin for a few minutes. Then, transfer them to a wire rack to cool completely.
  • Serve warm or at room temperature.

Notes

Use ripe bananas for the best flavor. Don't overmix the batter. Store in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 1 week, or in the freezer for up to 2 months.
Keyword Banana, Gluten-Free, Muffins