A muffin tray filled with freshly baked gluten-free banana muffins with chocolate chips, placed on a white surface with a turquoise kitchen towel in the background.

Gluten-Free Banana Bread Muffins Recipe

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These moist, fluffy, and naturally sweet banana bread muffins are the perfect treat to start your day! Packed with banana goodness and made with gluten-free ingredients, they’re ideal for breakfast or an afternoon snack. Trust me, you’re going to love this easy-to-make recipe that’s bursting with flavor and texture. Ready in just 30 minutes!

Why You’ll Love This Recipe

  • Gluten-Free: Perfect for anyone avoiding gluten, without compromising on taste.
  • Naturally Sweetened: Bananas and a touch of brown sugar bring natural sweetness to every bite.
  • Versatile: Add your favorite mix-ins like chocolate chips or nuts for extra flavor and fun.

Ingredients

Here’s what you’ll need to make these amazing banana bread muffins:

  • Gluten-Free All-Purpose Flour: Provides the base for a tender, moist muffin. Make sure it has xanthan gum for binding.
  • Baking Powder & Baking Soda: Essential for fluffy, perfectly risen muffins.
  • Cinnamon: Adds warmth and a subtle spiced flavor.
  • Salt: Enhances all the flavors in the muffins.
  • Bananas: The star of the show! Use ripe ones for maximum sweetness.
  • Coconut Oil or Butter: Keeps the muffins moist and rich.
  • Brown Sugar: Brings sweetness; coconut sugar can be used for a healthier option.
  • Eggs: Helps bind the ingredients together.
  • Vanilla Extract: Adds a lovely hint of flavor.
  • Milk: Ensures the batter has the perfect consistency; dairy-free options work too.
  • Optional Add-ins: Customize with chopped nuts or gluten-free chocolate chips.

Note: Ingredients with measurements will be listed in the recipe card below.

How to Make Gluten-Free Banana Bread Muffins

Step 1: Prepare Your Oven

Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it.

Step 2: Mix the Dry Ingredients

In a bowl, whisk together the gluten-free flour, baking powder, baking soda, cinnamon, and salt. Set aside.

Step 3: Mash & Mix the Wet Ingredients

In a large bowl, mash the bananas until smooth. Add the melted coconut oil, brown sugar, eggs, vanilla extract, and milk. Whisk until everything is well combined.

Step 4: Combine & Customize

Gradually fold the dry ingredients into the wet ingredients, mixing until just combined. If you’d like to include nuts or chocolate chips, gently stir them in.

Step 5: Fill & Bake

Divide the batter evenly into the muffin cups, filling each about ¾ full. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.

Step 6: Cool & Enjoy

Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely. Time to dig in!

Pro Tips for Making the Recipe

  • Use Ripe Bananas: The riper, the better—they add extra sweetness and flavor.
  • Don’t Overmix: Stir the batter just until combined to avoid dense muffins.
  • Customize Freely: Add-ins like nuts or chocolate chips can take these muffins to the next level.

How to Serve

Pair your Gluten-Free Banana Bread Muffins with:

  • A Cup of Coffee: The perfect morning combo.
  • Fresh Fruit: A light and refreshing addition to your plate.
  • Yogurt or Cream Cheese: Spread on top for extra indulgence.

Make Ahead and Storage

Storing Leftovers

Place cooled muffins in an airtight container and store at room temperature for up to 3 days or in the fridge for up to a week.

Freezing

Wrap each muffin individually in plastic wrap and place them in a freezer-safe container. They’ll keep fresh for up to 3 months.

Reheating

Warm muffins in the microwave for 10-20 seconds or in the oven at 350°F until heated through.

FAQs

  1. Can I use regular flour instead of gluten-free? Yes, you can substitute all-purpose flour if you don’t need the recipe to be gluten-free.
  2. What’s the best way to mash bananas? Use a fork or potato masher to easily mash them until smooth.
  3. Can I make these muffins dairy-free? Absolutely! Swap regular milk for a dairy-free alternative like almond or coconut milk.
  4. How do I know when the muffins are done baking? Insert a toothpick into the center of a muffin; if it comes out clean, they’re ready.

Let me know if you’d like me to tweak anything or add extra details! 🍌🧁

A muffin tray filled with freshly baked gluten-free banana muffins with chocolate chips, placed on a white surface with a turquoise kitchen towel in the background.

Gluten-Free Banana Bread Muffins

These gluten-free banana bread muffins are moist, fluffy, and naturally sweetened with ripe bananas and honey. Perfect for breakfast or a healthy snack!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast, Snack
Cuisine American
Servings 12 muffins
Calories 180 kcal

Equipment

  • Muffin Tin
  • Mixing Bowl
  • Whisk

Ingredients
  

Wet Ingredients

  • 3 ripe bananas mashed
  • 2 eggs room temperature
  • 1/4 cup honey
  • 1/3 cup coconut oil melted

Dry Ingredients

  • 1 1/2 cups gluten-free flour blend
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 1/2 cup chopped walnuts optional

Instructions
 

  • Preheat the oven to 350°F (175°C) and line a muffin tin with liners.
  • In a large bowl, whisk together the mashed bananas, eggs, honey, and melted coconut oil.
  • In another bowl, whisk together the gluten-free flour blend, baking soda, salt, and cinnamon.
  • Gradually add the dry ingredients to the wet ingredients and stir until just combined. Fold in the chopped walnuts if using.
  • Divide the batter evenly among the muffin cups, filling each about 3/4 full.
  • Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
  • Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Store muffins in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
Keyword Banana, Gluten-Free, Muffins

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