Easy Gluten Free Banana Bread Muffins
These gluten-free banana bread muffins are soft, moist, naturally sweetened, and subtly spiced. Made with simple pantry staples and ripe bananas, they’re perfect for breakfast, snacks, or cozy treats any time of year.
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
For less ripe bananas, roast at 300°F for 15–20 minutes until blackened.
Don’t overmix the batter—especially important for gluten-free baking.
Optional add-ins: shredded coconut, dried cranberries, chia seeds, almond butter swirls.