There’s something incredibly comforting about Gluten Free banana bread. Maybe it’s the smell that fills the kitchen—warm, sweet, and spiced just right. Or maybe it’s the way a single bite transports you back to cozy mornings or weekend brunches with family. For me, banana bread is more than just a recipe—it’s a memory.
Growing up in an Italian-American household, baked goods were always on the table, but Easy Gluten Free Banana Bread Muffins banana bread was one of those cross-cultural comfort foods we all loved. My Nonna, although more known for her biscotti and ciambellone, had a special place in her heart for banana bread. I can still picture her poking at browning bananas on the counter and declaring, “Perfect for baking!”
Later in life, when I discovered my gluten intolerance, I thought I’d have to leave those simple pleasures behind. But I couldn’t resist recreating the recipe that brought so much joy. I didn’t just want a substitute—I wanted the real deal, just without the gluten. These gluten free banana bread muffins are the result of that mission: moist, rich with banana flavor, subtly spiced, and completely satisfying.
They’re everything you love about banana bread, baked into perfectly portioned muffins you can grab on the go. Whether you’re baking for breakfast, a midday snack, or an after-dinner treat, these muffins deliver that homemade goodness without compromise. Plus, they’re suitable for all seasons—light enough for summer picnics and cozy enough for winter mornings.
These muffins have become a staple in my kitchen, and I’m thrilled to share them with you. Let’s get baking!
Table of Contents
Ingredient For an Easy Gluten Free Banana Bread Muffins
One of the best things about these gluten-free banana bread muffins is that they’re made with real, everyday ingredients. You won’t find any ultra-processed items here—just simple staples you likely already have in your pantry. Let’s break down what you’ll need and why each ingredient plays a key role in creating these irresistibly moist and flavorful muffins.
3 Ripe Bananas
The star of the show! Bananas bring natural sweetness and moisture to the muffins, reducing the need for added sugar and fat. The riper the banana, the better—the peels should be speckled or even mostly brown. This means more concentrated banana flavor and a silkier texture in the final bake.
Pro Tip: If your bananas aren’t ripe enough, roast them in the oven at 300°F (150°C) for 15–20 minutes until the peels turn black. Let them cool before peeling and mashing.
1 Large Egg
The egg binds the ingredients together and contributes to the light, fluffy texture. If you’re making these vegan, you can substitute with a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water, mixed and set for 5 minutes).
¼ Cup Maple Syrup or Honey
Both sweeteners work beautifully. Maple syrup adds a subtle caramel-like richness, while honey gives a floral sweetness. Choose based on your flavor preference or dietary needs.
Note: If making these muffins strictly vegan, go with maple syrup.
¼ Cup Coconut Oil (Melted and Cooled)
This is your fat component, contributing moisture and richness. Coconut oil is a great dairy-free alternative to butter, and it blends seamlessly into the batter. Be sure it’s melted but not hot—otherwise, it could scramble the egg!
Substitute: You can use olive oil, avocado oil, or melted butter if you’re not dairy-free.
1 Teaspoon Vanilla Extract
Vanilla enhances all the flavors in the muffin and brings out the sweetness of the bananas. Go for pure vanilla extract if you can—it’s worth the depth of flavor.
1 Cup Gluten-Free All-Purpose Flour
Use a high-quality blend that includes xanthan gum or guar gum. These binders mimic the elasticity of gluten and help the muffins rise properly without crumbling.
Recommended Brands: Bob’s Red Mill 1-to-1 Baking Flour, King Arthur Gluten-Free Measure for Measure.
½ Teaspoon Baking Soda + ½ Teaspoon Baking Powder
This duo ensures a good rise and a soft, airy crumb. Baking soda reacts with the acidity in bananas, while baking powder gives the extra lift muffins need.
¼ Teaspoon Salt
A little salt brings out the natural sweetness and balances all the other flavors. Never skip it!
½ Teaspoon Ground Cinnamon
Cinnamon adds a warm, cozy flavor that pairs perfectly with bananas. It’s subtle but makes a big difference in the final taste.
Optional: ¼ Teaspoon Ground Nutmeg
Nutmeg adds depth and warmth, especially nice in colder months. It’s optional, but if you like a spiced muffin, don’t leave it out.
⅓ Cup Chopped Walnuts or Mini Chocolate Chips (Optional)
Add-ins are where you can really make this recipe your own. Walnuts offer a lovely crunch and a slightly bitter contrast to the sweet bananas. Chocolate chips? They make everything better.
Other Add-In Ideas:
- Shredded coconut
- Dried cranberries
- Chia seeds
- Swirls of almond butter
Step-by-Step Baking Instructions
Baking these gluten-free banana bread muffins is a breeze. Whether you’re a seasoned home baker or a total newbie, this recipe is approachable and practically foolproof. Here’s how to make them, step-by-step:
Step 1: Preheat and Prepare
Start by preheating your oven to 350°F (175°C). Preheating is crucial for muffins—it ensures the baking soda and powder activate at the right time, giving your muffins a beautiful rise.
While the oven heats, line a muffin pan with 7 paper liners. You can also lightly grease the cups with non-stick spray or a little coconut oil if you prefer a slightly crisp muffin edge.
Tip: Use the center rack of your oven for even baking. Muffins that are too close to the top or bottom can overcook or brown unevenly.
Step 2: Mash the Bananas and Mix Wet Ingredients
In a large mixing bowl, add your peeled bananas. Mash them thoroughly with a fork or potato masher until mostly smooth. A few lumps are okay—it adds texture!
To the mashed bananas, add:
- 1 egg
- ¼ cup maple syrup or honey
- ¼ cup melted (and slightly cooled) coconut oil
- 1 tsp vanilla extract
Whisk the wet ingredients together until the mixture is smooth, shiny, and well combined.
Step 3: Whisk Dry Ingredients
In a separate medium bowl, whisk together:
- 1 cup gluten-free all-purpose flour
- ½ tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
- ½ tsp cinnamon
- (Optional) ¼ tsp nutmeg
Mixing the dry ingredients separately ensures even distribution of leavening agents, which is essential for consistent texture and rise.
Gluten-Free Tip: Don’t skip this step! Gluten-free flour blends sometimes settle in the bag, so give it a quick fluff with a spoon before measuring.
Step 4: Combine Wet and Dry Gently
Pour the dry mixture into the bowl with the wet ingredients. Use a spatula or wooden spoon to fold the ingredients together.
Important: Don’t overmix! Stir just until you no longer see streaks of flour. Overmixing can cause dense or gummy muffins, especially in gluten-free baking.
The batter should be thick but scoopable.
Step 5: Fold in Optional Add-ins
If you’re adding chopped walnuts, chocolate chips, or any other extras, fold them in now. Use about ⅓ cup, but you can adjust this based on preference.
Add-in Ideas:
- Chopped pecans or hazelnuts
- Dried cherries or cranberries
- Mini white chocolate chips
- A sprinkle of cinnamon sugar on top for a little crunch
Step 6: Portion and Bake
Evenly divide the batter between 7 muffin cups. Each should be about ¾ full, giving the muffins room to rise without overflowing.
Place the pan in the preheated oven and bake for 18 to 22 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
Check early! Every oven is a little different, so start checking around the 18-minute mark.
Step 7: Cool and Enjoy
Let the muffins cool in the pan for about 5 minutes—they’ll continue to firm up slightly as they rest. Then, transfer them to a wire rack to cool completely.
Enjoy them warm, at room temperature, or even chilled (they’re surprisingly good cold!).
Pro Serving Tip: These muffins are fantastic with a pat of almond butter, a drizzle of honey, or just a hot cup of coffee.
A Muffin You’ll Bake Again and Again
Baking is often about more than just satisfying hunger—it’s about creating memories, bringing people together, and enjoying life’s little comforts. These gluten-free banana bread muffins capture all of that in one delightful bite. They’re soft, golden, naturally sweetened, and just spiced enough to warm your soul.
Whether you’re new to gluten-free living or a long-time pro, these muffins offer that perfect balance of simplicity and satisfaction. They remind us that food restrictions don’t mean sacrificing flavor or joy—sometimes, they just invite us to get a little creative and discover new favorites.
Craving more cozy muffin recipes? Try these Pumpkin Banana Muffins for a fall-inspired twist, or explore the rich, tangy flavor of Sourdough Banana Muffins for a unique spin on a classic.
Easy Gluten Free Banana Bread Muffins
Equipment
- Muffin pan
- Paper liners or non-stick spray
- Mixing bowls (large and medium)
- Fork or potato masher
- whisk
- Spatula or wooden spoon
- Wire cooling rack
Ingredients
- 3 ripe bananas
- 1 large egg or flax egg for vegan option
- ¼ cup maple syrup or honey use maple syrup for vegan
- ¼ cup coconut oil melted and cooled (or olive oil, avocado oil, or butter)
- 1 teaspoon vanilla extract
- 1 cup gluten-free all-purpose flour with xanthan gum or guar gum
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg optional
- ⅓ cup chopped walnuts or mini chocolate chips optional
Instructions
- Preheat Oven: Preheat oven to 350°F (175°C). Line 7 muffin cups with paper liners or lightly grease.
- Mash Bananas & Mix Wet Ingredients: In a large bowl, mash bananas. Add egg, maple syrup or honey, melted coconut oil, and vanilla extract. Whisk until smooth and well combined.
- Whisk Dry Ingredients: In a separate bowl, whisk flour, baking soda, baking powder, salt, cinnamon, and optional nutmeg.
- Combine: Add dry ingredients to wet mixture. Stir gently with a spatula just until no dry streaks remain.
- Fold in Add-ins (Optional): Gently fold in nuts, chocolate chips, or other mix-ins if using.
- Portion & Bake: Divide batter evenly among 7 muffin cups (¾ full each). Bake for 18–22 minutes or until a toothpick comes out clean.
- Cool & Enjoy: Let muffins cool in pan for 5 minutes, then transfer to a wire rack. Serve warm, room temperature, or chilled.
Notes
FAQ:
What do you need for banana muffins?
Basic banana muffins require ripe bananas, flour, sugar, eggs, baking powder or soda, butter or oil, and a pinch of salt. Optional ingredients include vanilla, cinnamon, or mix-ins like nuts or chocolate chips.
Why are my gluten-free muffins dense?
Gluten-free muffins can be dense due to too much moisture, lack of leavening, or heavy flours. Common fixes include using a blend of light flours (like rice flour and starches), adding more baking powder, or incorporating eggs or yogurt for lift.
What is the difference between gluten-free muffins and regular muffins?
The main difference is the flour: gluten-free muffins use alternative flours (like almond, rice, or oat) instead of wheat flour. This affects texture and structure, so gluten-free recipes often include binders like xanthan gum or eggs to help hold them together.
What gluten-free flour is best for banana bread?
A gluten-free all-purpose blend with rice flour, tapioca starch, and potato starch works well. Popular U.S. brands include Bob’s Red Mill and King Arthur’s Gluten-Free Measure for Measure Flour.
Do muffins need to be covered?
Yes, cover muffins after they cool to prevent them from drying out. Store them in an airtight container at room temperature for up to 3 days, or refrigerate/freeze for longer storage.
What makes muffins moist?
Moisture comes from ingredients like bananas, yogurt, sour cream, oil, or butter. Avoid overbaking, as that can dry them out. A balance of wet and dry ingredients is key.