This is the best recipe for gluten-free banana muffins. It makes classic, homestyle muffins. For the best flavor and texture, use really overripe bananas. The recipe is naturally dairy-free but if you love buttery muffins, use melted and cooled butter. The easy one-bowl recipe comes together in just minutes!
I love these banana muffins. They’re one of those “You can’t tell this is gluten-free!” recipes. I promise that there isn’t a hint of grittiness that some gluten-free muffins contain.
Since these are so good, I often double the recipe. Just like my gluten-free blueberry muffins, these freeze beautifully. So when I’m in the mood for a muffin–but not in the mood to bake–there’s always a few in the freezer along with gluten-free chocolate chip cookies and a loaf of sandwich bread.
Ingredients.
- Bananas. For the best flavor and texture, you really want to use overripe bananas. They’re sweeter and contain more moisture than yellow bananas. It’s easy to tell when bananas are overripe. The skin gets very brown–it can even turn black. And the banana gets soft and mushy.
Substitute: There’s really no substitute for bananas in this recipe. But if you don’t have overripe bananas, use yellow bananas and add two teaspoons of additional brown sugar plus two teaspoons of water or milk. - Dark Brown Sugar. These muffins have a nice sweetness thanks to the dark brown sugar. Use dark brown sugar that’s soft. If it’s gotten hard in the bag, soften it by placing a lightly damp paper towel over the sugar and warm it on low heat in the microwave.
Substitute: Replace the dark brown sugar with either light brown sugar or granulated sugar. I don’t recommend honey or maple syrup for this recipe because it can make the muffins too moist. For sugar-free muffins, use a sugar replacement that’s suitable for baking. - Gluten-Free Flour. I tested this recipe with Bob’s Red Mill 1:1 Gluten-Free Baking Flour. It makes great muffins. Use a gluten-free flour blend that contains xanthan or guar gum. Without it, the muffins can turn out dense.
Substitute: If you don’t want to use a premade gluten-free flour blend, whisk together: 1 ¼ cups white rice flour. ½ cup cornstarch and ¼ cup sweet rice with ½ teaspoon xanthan gum. - Eggs. Two large eggs bring the batter together and give the muffins a nice crumb.
Substitute: Do you want to make these muffins egg-free? Here’s what to do: use a “flax egg”. To make it, whisk together two tablespoons of ground flaxseed and five tablespoons of hot water. Let that sit for about five minutes and then use it like you’d use the egg. By the way, it’s important to use ground flaxseeds. Sometimes the bags are labeled “flaxmeal.” Whole flaxseeds don’t work as well for an egg replacement. - Oil. The oil is an important ingredient in this recipe. It makes the muffins moist and rich, plus it helps keep them fresh. So it’s not an ingredient you want to skip. Use a neutral flavored oil, like vegetable or canola oil.
Substitute: Butter works great in this recipe. To use it, melt the butter and let it cool slightly before adding it to the muffins. - Baking Powder, Baking Soda, and Salt. These three ingredients contribute a lot. The baking soda and baking powder help the muffins to rise and the salt enhances the flavor.
Optional Ingredients.
- Chocolate Chips. Banana muffins and chocolate chips go great together. Use regular or mini-chips. Both taste great.
- Chopped Nuts. If you love banana-nut muffins, add a cup of your favorite chopped nuts to the batter.
- Vanilla Extract. You’ll notice this recipe doesn’t call for vanilla extract. Since the bananas and brown sugar are so flavorful, it doesn’t require it. But if you love vanilla, add a teaspoon of extract along with the eggs, sugar, and oil. It adds a lovely flavor to the muffins.
- Cinnamon. For spiced banana muffins, add a teaspoon of ground cinnamon along with the vanilla extract.
How to Make Gluten-Free Banana Muffins: Steps for Success.
This muffin recipe is so easy to make. All you need do is mix the simple batter. Let it rest. And bake the muffins. You got this!
Make the Batter.
You only need one bowl to make this batter. Start by mashing the bananas. Do this with a fork or an electric mixer both work great. Then add the brown sugar, eggs, oil, and vanilla. Mix everything together until it’s almost smooth. If you see a few lumps of bananas, that’s fine.
Stop the mixer and add the remaining ingredients. Stir until a batter forms. This takes about 30 seconds. You’ll notice that the batter is thick. So it’s a good idea to stop the mixer and scrape the bottom of the bowl. A lot of times, there’s a thin layer of flour clinging to the bottom or sides of the bowl. Mix any flour or other ingredients into the batter before you let it rest.
Let the Batter Rest.
A lot of people believe that after they mix a batter they need to get it into the oven as fast as possible or the muffins won’t rise. This isn’t true. As long as the batter contains double-acting baking powder, the batter can rest. And muffins turn out better if it does.
Let’s quickly talk about double-acting baking powder since it’s the key to letting the batter rest. Unlike baking soda, which releases gas once when it interacts with the acid and liquid in a recipe, double-acting baking powder works twice. It first releases gas when it comes in contact with liquid and then again when it’s heated.
If you’re going to let your batter rest, be sure the label says “double-acting.” The good news is that most do.
Resting batter simply means mixing it, covering the bowl, and waiting a little while before baking. But how long should you wait? Good question.
I’ve found that a 30-minute rest gives you the best results. It’s long enough to allow the starches to soften but not so long that a batch of muffins becomes a day-long task.
But what if you don’t have 30 minutes to wait? For this recipe, it’s fine. The muffins still rise and turn out really well. They might not be as tender but if you’re in a rush, I wouldn’t worry about it.
Prepare and Fill the Muffin Pan.
This recipe makes about 16 standard-size muffins. I say “about” because the size of muffin pans varies depending on the manufacturer. You might get 15 muffins if your pan is large or 18 if it’s smaller.
To prevent the muffins from sticking to the pan, I like to line the pan with paper liners. It makes it so easy to get the muffins out of the pan. If you want to skip the paper liners, grease each muffin cavity lightly with oil to prevent the muffins from sticking. Do this even if your muffin pan is nonstick.
As an added layer of protection from the muffins sticking, I spray the top of the pan with nonstick cooking spray. This way, if the muffin batter overflows, it won’t stick to the top of the pan.
Fill each muffin cup about ⅔ full. I like to use a muffin scoop to do this because it makes the task so quick. If you don’t have one, use a ¼ cup measuring spoon.
Bake Until Brown.
These muffins take about 22 minutes to bake. Baking time varies depending on your oven and the size of the pan. Check the muffins for doneness by inserting a toothpick into the center. Testing the center is important. The outside of the muffins bake faster than the center. Always aim the toothpick for the very center of the muffin. If you hit the bottom of the pan, you’ve gone too far down.
Since gluten-free baked goods have a slightly denser crumb than wheat baked goods, some folks like to use a thermometer to test for doneness. If you prefer to use a thermometer, you want the temperature to reach 203℉ to 205℉.
Cool on a Rack.
If you learn one thing about gluten-free baking from me, I hope it’s this: use a cooling rack. Hot baked goods contain a lot of steam. And if they’re allowed to cool in the pan, things can get soggy or gummy. There are a few exceptions, like gluten-free coffee cake, but most things do better when cooled on a wire rack.
When the muffins are done, remove the pan from the oven. Let the muffins cool in the pan for about five minutes. Then transfer the hot muffins to a cooling rack. This allows steam to easily escape and keeps the muffins from getting soggy on the bottom.
How to Freeze Gluten-Free Banana Muffins.
Gluten-free muffins freeze really well as long as you follow a few steps.
- Let the muffins cool. You don’t want to freeze warm muffins. When muffins are warm, they contain a lot of extra moisture. If you pop them in the freezer, this moisture turns to ice crystals. When the muffins thaw, you’ll notice they’re soggy and dry. It’s easy to avoid this! Just let the muffins cool completely before you freeze them.
- Use a freezer container. Place the muffins in a freezer bag or container. This keeps them from drying out in the freeze.
- Freeze for up to three months. For the best texture, freeze the muffins for up to three months. When you’re ready to enjoy them, remove the muffins from the freezer. Allow them to thaw at room temperature.
Gluten-Free Banana Muffins
These gluten-free banana muffins are tender, moist, and really easy-to-make. You'll need three large bananas for this recipe. For the best flavor and texture, use overripe bananas. They're sweet and add a
Ingredients
- 3 medium very ripe bananas (about 15 ounces; 425 grams)
- ¾ cup lightly packed dark brown sugar (5 ½ ounces; 155 grams)
- ½ cup oil or (1 stick) butter, melted and slightly cooled (4 ounces; 113 grams)
- 2 large eggs, whisked (about 4 ounces; 113 grams)
- 2 cups Bob’s Red Mill 1:1 Gluten-Free Baking Flour (9 ounces/ 260 grams)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup chocolate chips, optional (3 ounces; 85 grams)
- ½ cup chopped walnuts, optional (3 ounces, 85 grams)
Instructions
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In a large bowl, mash the bananas with a fork or potato masher. Add brown sugar, oil, and eggs. Add the gluten-free flour, baking powder, baking soda, and salt. Mix until batter is thick. Stir in chocolate chips and nuts if using.
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Cover the bowl and let the batter rest for 30 minutes. (This step is optional. It makes the muffins more tender and helps them to rise more.)
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Preheat oven to 350℉. Grease or line 16 standard size muffins cups with paper liners. Fill prepared muffin cups ⅔ full with batter.
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Bake for about 22 minutes or until a toothpick inserted in the center comes out clean. Cool muffins in the pan for 5 minutes; remove from pan and place on a wire rack to cool completely.
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Store, wrapped, on the counter for up to three days or freeze for up to three months.
Recipe Notes
Ingredient Substitutions.
Gluten-Free Flour Blend. If you prefer to mix your own flour, use 1 ¼ cups white rice flour, ½ cup cornstarch, ¼ cup sweet rice, and ½ teaspoon xanthan gum. Whisk together. Use in place of the premade flour blend.
Dark Brown Sugar. Use an equal amount of light brown sugar or granulated sugar. Muffins made with granulated sugar bake up a little lighter than those made with brown sugar.
Eggs. Replace the two eggs with a flax egg. To make it: stir together two tablespoons of ground flaxseed and five tablespoons of hot water. Let the mixture sit for five minutes. It will thicken during this time. Add it to the recipe along with the brown sugar and oil.
Oil. Melted butter is a great substitute for the oil. Melt one stick (4 ounces) of butter and allow it to cool slightly before adding it to the batter.
Erin Morin says
Love these! I subbed coconut sugar for brown sugar and added about a 1/2 tsp of vanilla extract. Wonderful!
Sarah Mac says
Very good base recipe. It worked out to 26 mini muffins for me. I included 1/3 of mini semi-sweet chocolate chips, 1/3 chopped walnuts, 1/2 tsp vanilla, a dash of Trader Joe’s Pumpkin Pie Spice, and used walnut oil as opposed to butter. I am partial to a stronger banana flavor so I am going to try it again with 4 bananas and 1 egg next time and see how it goes, but still very happy with the results!
Denise says
Great recipe! Only had two bananas, added 1 tsp vanilla & cinnamon as suggested and used coconut sugar instead of brown. Also added blueberries.
Nadya Weber says
I just made these and promptly ate 3! Yum.
I have some odds and sods of alt flours that I mixed in with my Bob’s GF 1-1 flour (added teff, oat, and a mixture of rice, potato starch, and others). Worked out perfectly! So delicious.
Johanna says
I love it. So easy and fun. Thanks
Tremzy says
Came out so great. It also set up perfectly. Just delicious. Do you have more gluten free recipes to share or perhaps a gluten free cookbook??
Elizabeth says
Glad you enjoyed it! There are many recipes on the site. Enjoy!
Patricia Cameron says
These muffins are delicious! My family loves them, I will definitely make these again.
colleen Robillard says
I just made these and loved them!! I did change flour a little by mixing my Bob’s 1:1 with some almond and coconut flours (sifted together) then measured out the 2 cups. These were super moist and flavorful! Will make often
Findapenny says
Absolutely in love with these, best muffins I’ve ever had! I used Bob’s Red Mill Paleo Baking FLour, white sugar instead of brown, and added cinnamon and nutmeg. I tried it a few different ways: chocolate chips and dates (FABULOUS), blueberries and walnuts (FABULOUS), cocoa and hazelnuts (meh). The blueberry variation requires a bit more flour since the blueberries burst while baking and add moisture, but it’s at least as delicious as the chocolate chip variation.
Lulabelle says
I guess I’m the only one these didn’t work out for. The dough was a sticky bread- like dough that formed weird shapes when it came out of the oven. They looked hideous and tasted very blah, only the slightest hint of banana. It needs more sugar some kind of spice, like cinnamon. Even the chocolate chips couldn’t save these. I’m glad I’m not actually gluten intolerant so I don’t HAVE to have food like this.
Elizabeth says
Hmm..interesting. What gluten-free flour blend did you use? And you say they didn’t taste of bananas? How ripe were your bananas?
Sarah M says
I’ve baked these muffins every week since lockdown began (10 times!). Flavour and texture is spot on. I make 12 large muffins with proper muffin tops from these measurements. My best tip is to mix all of the wet ingredients + brown sugar in the blender/nutri-bullet and then just pour in the bowl with the dry ingredients. Cuts the prep time in half! Thanks for such a loyal and delicious recipe!
Kitty says
Great idea to mix together in nutribullet/blender to cut down on prep time. Thank you ! These ARE an awesome recipe with vanilla added I feel. So glad Bob’s 1:1 is available so readily.
MamaLana says
These were MOIST without added liquid, they rose perfectly and yes.. we added more chocolate chips… “1/2 cup? This recipe doesn’t know US very well!” So the bag slipped while I was “trying“ to measure out the chips, and I turned to my daughter and asked “did that look like a 1/2 cup?” She laughed and said “heck no!” Needless to say, they were awesome (we used about 3/4 cup regular semi-sweet baking chips). Hubby who is finicky about GF foods loved them as well!
Timea says
Best muffin recipe! I baked it using buckwheat four. Turned out very tasty!!!
Gaye Hunter says
These are the best! Do you have calorie count for this?
Elizabeth says
I don’t. I’m sorry!
Kim says
Made them a few times now and they were deliciously moist and tasty. I did add some cinnamon and split the recipe in half, I added half the choc chips to one half and cinnamon and mixed spice to the other half. Both tasted great.
Jessica says
They are currently cooking but the recommended cooking time is wrong mine were only half cooked with 22 minutes in the oven
Elizabeth says
Hmm…I don’t think so. I’d check your oven temp. 44 minutes for a pan of muffins would be a long time!
Kitty says
Perhaps do in smaller muffin pan, or be sure your ingredients are room temperature at time of mixing ?
Sarah Williams says
These were awesome! Didn’t have egg so used 1/2 cup plain greek yogurt. Also made them in mini-muffin tins. Turned out delicious!
Holly Love says
Just made these for the first time today and they’re OUTSTANDING! So very grateful that weights were included – THAT is what ensures real success and I can’t understand why more recipe writers don’t use them. Also grateful to the reviewer who suggested doing the first step in the Vitamix – so EASY. I added 1 tsp ground coriander, used only 1/2 brown sugar because I like things less sweet, and 100 g coconut oil due to1) my jumbo eggs and 2) my sugar reduction reducing dry ingredient weight. I needed 24 minutes to bake but I’m unsure of my true oven temp. I put the walnuts on top which made for a beautiful presentation. Absolutely company-worthy – which is always my highest compliment! I can hardly wait until my husband gets home to try them. Love the tip about making sure to move them out of the pan after 5-10 minutes to prevent soggy damp centers – I never knew that’s what was often causing that for me. During pandemic time when I want to food shop as little as possible, I buy a boatload of bananas every time. Can’t wait to make these again and again!
Elizabeth says
Yay! I’m so glad you enjoyed them!
Becky Johnson says
Baked these this morning, following the recipe as written, using gluten free flour (Bob’s Red Mill 1 to 1 Gluten Free Blend) and Splenda brown sugar Blend. 15 regular sized muffins as stated in the recipe. Used crisco to grease the muffin cups for easy release. Vanilla extract would be a good addition. I’ll keep this recipe handy for future use!
Martin Hartley says
Made these a few times now and they turn out great each time. I added the nuts and chocolate chips giving them a nice textural contrast. I’ve been using King Arthur measure for measure GF flour and it works well. (good price on amazon)
It is so much nicer to bake GF now. I started baking GF for my wife 30 years ago and it was awful trying to use bean flour and coarse rice flour.
Elizabeth, thank you for including the weights this makes baking far more accurate