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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.

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!
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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.