Gluten-Free Banana Muffins

Gluten-Free Banana Muffins are naturally sweet, healthy, and delicious with moist, tender cake and amazing banana flavor from real mashed bananas. My family gave this gluten-free banana bread muffin recipe 5 stars! If you like banana bread, you will love these gluten-free banana bread muffins and since they are gluten-free, everyone can enjoy them. A warm banana muffin right from the oven is awesome.

As we continue our journey as a family eating gluten free since my daughter was recently diagnosed with celiac we are trying to find the best adaptions for her favourite foods – muffins! These soft moist banana muffins can be made in under 30 minutes and are perfect for lunches or breakfast on the go!

Ingredients needed for Gluten Free Banana Muffins:

Read this before changing anything in this gluten-free banana muffin recipe. Then, scroll down to our recipe card for details.

Cooking spray: You can use another like organic coconut oil but remember that coconut oil is higher in saturated fat than vegetable oil.
Almond flour: You could use coconut flour, or whatever gluten-free flour you like. For a similar texture to regular muffins consider choosing a gluten free flour blend with rice startches, and xathan gum.
Mashed bananas: Use large overripe bananas with brown spots for the sweetest flavor.
Large eggs: At room temperature for easier mixing give the structure of the muffin when mixed with gluten free flour.
Pure vanilla extract: Imitation vanilla extract is just not the same and pure vanilla extract enhances the flavour and taste.
Lemon juice and zest: For a bit of extra flavor.
Baking powder: For rising.
Baking soda: To help with rising.
Blueberries: Any kind of fruit you like will do.
Kosher salt

How to make gluten-free banana bread muffins from scratch?

Preheat oven: First, preheat your oven to 350 degrees F, spray a silicone muffin tin with nonstick cooking spray or oil, and set aside.

Blend the banana mixture: While you wait for the oven to heat, mix baking powder, baking soda, vanilla extract, eggs, lemon juice, lemon zest, and bananas in a powerful blender or food processor until smooth.

Add the flour mixture: Now, add flour and mix just enough to combine. Then, scrape the bowl and mix a bit more. Gently fold in blueberries with a rubber spatula or wooden spoon.

Bake banana muffins: Then, divide the batter evenly into the muffin cups with an ice cream scoop or spoon and bake for 25 to 30 minutes or until they are golden brown and pass the toothpick test.

Let banana muffins cool: After, remove the gluten-free banana bread muffins and let them cool on a wire rack for 20 minutes before serving.

Recipe variations:

Make a cake: Be different! Instead of using a muffin tin, use a cake pan for a gluten-free banana bread cake. Or use a loaf pan to make banana bread.
Make mini muffins: Similarly, you could use a mini-muffin tin to make mini-muffins.
Chocolate chips: For chocolate lovers, add a cup of mini chocolate chips to your muffin batter.
Add sweeteners: These are naturally sweetened.Feel free to add sugar, coconut sugar, or light brown sugar if you want your gluten-free banana muffins sweeter. But don’t add too much or they will be overly sweet. Or keep them naturally sweetened with pure maple syrup or honey.
Other fruits: You can add other fruits to your banana muffin batter such as chopped strawberries or raspberries.
Crunchy muffins: Add some kind of toasted nuts to your banana muffin like walnuts or pecans for banana nut muffins.

Frequently Asked Questions:

How can I ripen my bananas fast?

If you do not have extra ripe bananas on hand, you can make yours ripe quickly in the oven or microwave. Just bake them on a baking sheet covered in aluminum foil or parchment paper at 325 degrees F for 15 minutes. In the microwave, heat them one at a time for one minute each. Either way, poke a few holes in the skin so they do not burst.

How do I make these gluten-free muffins vegan?

This delicious recipe for gluten-free banana muffins is easy to adapt to other diets like vegan and vegetarian. For vegan banana muffins, substitute the eggs with chia seed eggs. Simply mix one tablespoon of chia seeds with 2.5 tablespoons of water for each egg. Or you can use a flax egg substitute by mixing one tablespoon of ground flax seeds with three tablespoons of water.

Why are my gluten-free banana muffins so dry?

Your gluten-free banana muffins could end up dry if you use too much flour. You have to use the spoon and level way to measure your flour instead of scooping. Just spoon flour loosely into your measuring cup and level it with a knife. It may also be that you cooked them too long. Some ovens are hotter than others so check your muffins after 20 minutes.

How to store Gluten Free Banana Bread Muffins:

Store: Store banana muffins in an airtight container at room temperature for three days or in the refrigerator for a week.
Freeze: If you have way too many, freeze leftover gluten-free banana muffins in a freezer-safe container with parchment paper between them. They will stay fresh for 90 days. Flash freezing keeps them from sticking together. Reheat in 30 seconds in the microwave.
Thaw: Remember to put your frozen leftovers in the fridge overnight to thaw before serving.
Reheat: These banana muffins are delicious cold, or you could also reheat banana muffins in the microwave for 30 seconds.

Tips for Making the Best Gluten Free Banana Bread Muffins:

Instead of a blender or food processor, you can use a large mixing bowl and an electric hand mixer. You can mash the bananas easily with a fork and then add the mashed banana to the rest of the ingredients.
To pass the toothpick test, a toothpick inserted into one of your banana muffins will come out clean.
You can also use a gluten-free flour blend (gluten-free all-purpose baking flour) or make your own with almond flour, rice flour, oat flour, and potato flour. Just leave out the whole wheat flour.
Spread these delicious gluten-free banana bread muffins with almond butter and serve with a glass of cold almond milk (or another dairy-free milk) for a delicious snack.
Serve a large bowl of these healthy muffins for breakfast and the kids will not even know they are eating healthy.
You get the best banana muffins with delicious banana flavor by using overripe bananas so keep that in mind.
If you want more delicious gluten-free recipes, check out my food blog. Besides more muffin recipes, you can also find cakes, cookies, and other desserts as well as other delicious recipes.
Don’t let your phone go dark. Instructions stay lit while using cook mode.