Go Back
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