Gluten-Free Banana Bread Muffins Recipe

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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.

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
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

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

Equipment

  • Muffin Tin
  • Mixing Bowl
  • Whisk

Method
 

  1. Preheat the oven to 350°F (175°C) and line a muffin tin with liners.
  2. In a large bowl, whisk together the mashed bananas, eggs, honey, and melted coconut oil.
  3. In another bowl, whisk together the gluten-free flour blend, baking soda, salt, and cinnamon.
  4. Gradually add the dry ingredients to the wet ingredients and stir until just combined. Fold in the chopped walnuts if using.
  5. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
  6. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
  7. 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.

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