These moist gluten-free banana muffins are delicious, fluffy, and perfectly sweet and best of all, HEALTHY! If you’ve been on the hunt for a breakfast or snack option for a grab and go kind of day, these are it. The best part is that the banana muffins are easily customizable and gluten-free!

Breakfast can be tough if you don’t always wake up super early to cook. I’ve been there too, and that’s why I love making this scrumptious gluten-free banana muffin recipe. You can bake them ahead of time, so on those crazy busy mornings when you don’t have time to cook, you can munch on them instead.

Another option is serving banana muffins if you are planning on hosting a baby shower, bridal shower, Mother’s Day brunch, or any other event. You can make up multiple batches and even adjust the add-ins to give them different flavors. The only problem is that everyone will gobble up every last crumb!


  • Bananas: You need the bananas to be extremely ripe to get the best flavor and most sweetness from them. Plus, the reason they are super moist is due to the bananas too.
  • Eggs: All you need is a couple of eggs, and they will bind all the ingredients together just right.
  • Butter: When possible, use unsalted butter that has been softened. If you can, set it out for a couple of hours before you start baking. You can also use coconut or olive oil if you would rather.
  • Brown sugar: These gluten-free muffins have the right amount of sweetness with adding brown sugar. You can easily swap the brown sugar for white sugar or coconut sugar if you’d rather.
  • Milk: Any kind of milk that you have would work fine, or if you want Greek yogurt and sour cream would also be a fantastic fit.
  • Vanilla extract: I rarely bake anything without the help of some delicious vanilla extract. It adds enough flavor to take it to the next level.
  • Gluten-free flour: Use your favorite gluten-free flour mix. Or if you don’t want these to be gluten-free, that’s no problem! Just use regular all-purpose flour instead.
  • Baking powder and soda: The combination will give the muffins a great rise and keep them fluffy and amazing.
  • Salt: Just a little bit of salt, and that’s all you need.
  • Chocolate chips: Chocolate and bananas go so incredible together. You can also add in any other flavors you like too.


You are just 4 steps away from making your own batch of these delectable homemade banana muffins. Let’s get started!

Prepare a muffin tin with liners or use a silicone muffin pan instead. Mix together the mashed bananas, sugar, eggs, butter, milk, and vanilla in a large bowl. Use a whisk to combine well.

Next, add in the flour, baking powder, baking soda, salt, chocolate chips, and any other ingredients you are adding in.

Evenly divide the muffin batter into 12

muffin cups and bake until they are golden brown and a toothpick comes out clean.


An easy way to make sure the muffins are the same size is to use a measuring cup or a cookie scoop. Just put the same amount in each tin, and they will be gorgeous!


These muffins are great for making ahead of time and freeze well too! They make a delicious grab and go breakfast or snack and will last up to 4 days at room temperature and up to 2 months in the freezer!

  • To Store. Allow the muffins cool completely, then place them in a storage container or freezer-safe zipper bag (these re-usable freezer bags work great!). Be sure to Line the bottom of the container or bag with paper towels and in between layers of muffins to absorb any excess moisture. Store at room temperature for up to 4 days.
  • To Freeze. Wrap the muffins individually in plastic wrap, foil or place in a single layer in a freezer-safe zipper bag. Be sure to remove as much of the excess air as possible o to prevent freezer burn. Additionally, don’t forget to write the date on them so you never forget when you put them in the freezer! Freeze up to 2 months.
  • To Reheat. Allow them to thaw at room temperature or microwave for 30 seconds or until the muffins are warm to the touch and no longer frozen.
4.70 from 70 votes

The BEST Moist Gluten-Free Banana Muffins

These moist gluten-free banana muffins are delicious, fluffy, and perfectly sweet and best of all, HEALTHY! If you've been on the hunt for a breakfast or snack option for a grab and go kind of day, these are it. The best part is that the banana muffins are easily customizable and gluten-free!
Prep5 minutes
Cook20 minutes
Total25 minutes
Servings 12 muffins


  • 3-4 very ripe bananas, (1 1/2 cups)
  • 2 eggs
  • 1/2 cup softened butter, (can substitute coconut or olive oil)
  • 1/2 cup brown sugar, (can use white or coconut sugar)
  • 2 tablespoons milk, (can substitute Greek yogurt or sour cream)
  • 1 teaspoon vanilla extract
  • 2 cups gluten-free flour, (can substitute ap flour)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 – 1 cup chocolate chips, (or favorite add-in)


  • Preheat oven to 350 degrees F (175 degrees C). Grease or line 12 standard size muffins cups with paper liners. A silicone muffin pan also works great.
  • In a large bowl, mash the bananas. Add the eggs, sugar, butter, milk, and vanilla extract. Whisk to combine.
  • Stir in the flour, baking powder, baking soda, salt, and chocolate chips.
  • Divide batter into prepared muffin cups and bake 20-22 minutes or until cooked through.


Serving: 1muffin, Calories: 209kcal, Carbohydrates: 31g, Protein: 3g, Fat: 9g, Saturated Fat: 5g, Cholesterol: 48mg, Sodium: 222mg, Potassium: 165mg, Fiber: 3g, Sugar: 13g, Vitamin A: 295IU, Vitamin C: 3mg, Calcium: 46mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Breakfast
Cuisine: American
Keyword: breakfast, easy, gluten free, muffins
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  1. Thank you for the recipe, which I used as a guideline.
    I used three bananas, 1/2 grated apple, Bob’s Red Mill 1to1 gluten free flour, substituted almond extract for the vanilla, 3/4 c sliced almonds, and sour cream instead of milk. I added a tiny pinch of cinnamon, cardamom and cloves. Delicious 😋

  2. I loved these! They turned out great, delicious, and not dry by any means). I made half with walnuts and the other half with mini chocolate chips. Needless to say the chocolate ones went faster but there were some delicious walnut ones left for me (my plan worked aha!)! I am making these again right now! Thanks for the great recipe!

  3. Love this recipe. It’s a family favorite. Always make it whenever I need to save some bananas. I usually just make it into a loaf or in a square pan. I’m allergic to eggs so I sub for 2 flax eggs. Thank you so much!

  4. Very happy with these muffins. No changes made to recipe.

  5. Worked well. Very easy to make and tasted great! They were a hot with the family.

  6. Absolutely delicious and easy to make! Even my celiac boyfriend liked them & he normally doesn’t like banana bread 🤗👌🏻🍌

  7. Lovely turnout. I made l banana loaf instead of muffing. Thanks for sharing your receipe.

  8. These are the best gluten free banana muffins! I followed the recipe exactly and used King Arthur Gluten Free Measure for Measure Flour (1:1), whole milk, regular butter, brown sugar, 3 bananas and about 1/2 cup of semi sweet chocolate chips.
    I had a lot of batter, so ended up filling cupcake liners more than 3/4 of the way, which gave me a nice top on them. I took them out at 20 minutes, left them in the hot muffin tin for a few more minutes and then transferred them to a plate. They were perfect. We had them for breakfast and will freeze the rest.

  9. Best GF muffins I have found so far, as I have to stick to GF because of health issues I’m always on the hunt and these are Bomb. Only change I did was added 1tsp cinnamon, yummy! Thank You for the Great recipe!!

  10. Excellent recipe!
    I used Bob’s 1 to 1 flour. In place of sugar I used 2 tablespoons of honey. I think by using sour cream, instead of milk, the baking soda and baking powder react better and create loftier muffins. I didn’t notice any strong baking soda flavor.
    These muffins are super delicious.
    Thank you!

  11. These are amazing!!! I replaced the brown sugar with white sugar, used coconut oil for the butter. Instead of using chocolate chips I added 2 tablespoons of Ghirardelli premium baking 100% cocoa. Baked them for 20 minutes and they turned out so moist and delicious!!! Everyone loves these and can’t get enough!!!!

  12. how would the muffins turn out using olive oil versus unsalted butter? assuming the taste and texture would be different?

  13. They look great. The cake mixture is really yummy. They are so simple to make as well. Chocolate chips inside it makes taste really good. Best banana muffins.

  14. Just made these tonight and WOW! My dad is a tough judge and he said, “These are the best muffins I have had in YEARS!” They are so good! I used gluten free flour and coconut sugar, perfect amount of sweetness and perfect texture!

  15. Amazing. I couldn’t find my vanilla so I melted a tablespoon of peanut butter with my coconut oil. For dairy I used plain kefir. Convection oven actually browned them. I just realized I forgot the salt. They are amazing and fluffy.

    1. Love these muffins! I used coconut oil, solid, I softened it a little, but when it hit the other cold ingredients it clumped. I suggest room temperature eggs and my bananas were cold too. Then mix as you put the coconut oil in. I also used coconut sugar, and I put in 1/2 a cup of walnuts and pumpkin seeds, super healthy. They turned out amazingly well.

  16. BEST GLUTEN FREE MUFFINS!! I will definitely keep this recipe forever!

    1. Hi, i m from Singapore.
      I made the banana muffins. Very nice on day of baking. But on 2nd day, it wasn’t very moist. Little bit moist. When eating, alot of crumbs dropping. Outer layer not soft. Plse advise why is it like this. What did I do wrong.

      1. Gluten free from my experience is best when it’s fresh or max the next day. If u don’t eat that much as the recipe makes I suggest halfing the recipe or sharing the muffins the day u make them with family.

  17. If I make 6 large muffins, how long would I bake them for?

  18. Best GF muffin ever. Ignore the comments. Just follow the recipe. Completely the way it is written. If you’re going to make up your own recipe, call it something different and post it somewhere else. These muffins are so good, moist, flavorful. Kids had no idea they were GF and they devoured them. Thank you for this recipe!

    1. Agreed! Some of these are an entirely different recipe. We love this recipe! I only have one ripe banana right now so I’m hoping thawed ripe bananas from the freezer will work! Props to the recipe originator!!

  19. These turned out great, super moist and sweet without any chocolate chips at all, though I modified the recipe due to ingredients not being on hand. I used 3 eggs instead of 2, didn’t add any milk, and for the flour I mixed 1/2 cup coconut flour, 1/2 cup almond flour, 1 cup chickpea flour. I can’t taste baking soda at all though I agree 1 tsp is a bit too much. Also, I used 4 small/medium bananas.

  20. These were awesome! I used half Einkorn flour and half Bob’s Redmill all purpose baking flour, half coconut oil and smart balance, added a half cup of chopped walnuts. They’re awesome!

  21. I made these without changing anything. Although I didn’t add the chocolate chips. I agree that the baking soda taste is too strong. I even sifted my dry ingredients. They look great, and they are moist. I guess the chocolate must help balance the baking soda aftertaste…maybe? I’m going to make a chocolate drizzle to put on top. I think that will solve my issue.

  22. The flavor of these is amazing. My texture came out a little funny on my first batch, but I think it’s because I didn’t get my butter incorporated well enough. Next time, I’ll cream my butter into the brown sugar and eggs before adding in the rest of the wet ingredients. Added 1/8 tsp nutmeg to mine for a fall feel and it was delicious!

  23. Very moist indeed! Wouldn’t recommend adding any more sugar than the recipe states as the sweetness comes mostly from the bananas! Followed the recipe exactly only added instead of the choc chips some chopped apples, cinnamon and chopped almonds on top. Yummy!

  24. Hi! I made these muffins tonight using almond flour and one cup of crushed walnuts instead of chocolate chips. I baked them for 22 minutes. I am not sure what went wrong – melted butter seeped out of the muffin cups into the pan, completely saturated the cups. The muffins are delicious but so gooey and never firmed up. I checked the recipe twice because I thought maybe I used too much butter but I didn’t. Anything else I may have missed?

    1. Your muffins didn’t work because almond flour is not a substitute for all-purpose gluten free flour. It is just ground almonds, which have a very high fat content, so these would be very oily muffins. Using almond flour would necessitate a different mix of ingredients completely. There are some great muffin recipes that use only almond flour!
      I’m planning to try baking this recipe today.

    2. Help! I used coconut flour but it came out completely crumbled. Didn’t set at all. What did I do wrong?

      1. Coconut flour absorbs liquid 4x. Next time use only 1/4 the amount of flour called for. For this recipe, that would be about 1/2 cup.

  25. These muffins came out great! Super moist and tastes wonderful.