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!
TO MAKE MOIST GLUTEN-FREE BANANA MUFFINS YOU WILL NEED:
- 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.
HOW TO MAKE GLUTEN-FREE BANANA MUFFINS
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.
HOW DO YOU MAKE UNIFORM SIZED MUFFINS?
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!
HOW TO STORE AND REHEAT MUFFINS
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.
The BEST Moist Gluten-Free Banana Muffins
Ingredients
- 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)
Instructions
- 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.
Equipment
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Delicious muffins! Great texture, too. I subbed coconut oil got butter and subbed frozen raspberries fir chocolate chips. Fruity and moist with the perfect sweetness. They were a very big hit!
Due to circumstances beyond my control, my house is topsy-turvy right now which made finding ingredients tricky. I made a lot of changes to the recipe and some of my ingredients were old which made for guesswork with measurements. This is not good in the science of baking. My bananas were very ripe & not as sweet as I would have expected. Subbed coconut oil for butter; next time use butter. Subbed turbinado sugar; next time try monkfruit sugar. Subbed greek yogurt for milk; next time try coconut or almond milk. My vanilla extract was quite old & alcoholic tasting. Flours: Used 3/4c garbanzo bean flour, 3/4c soy flour, 1/4c quinoa flour & 1/4c oat bran. All are old but had been refrigerated for the duration. Next time use 1 1/2 cups of gf flour blend, 1/2 cup almond floor and add nutmeg and/or cinnamon. Used 1.5t baking powder as it is old. Used 1.5t baking soda to balance; next time just 1t. Did not have any choco chips. Next time use walnuts or pecans and/or choco or carob chips (but Patti says not good.) Baked for 20 min+ 3 min. Really tasted the baking powder & soda. The muffins tasted ‘beany’ & bland also. Had enough for 12 regular muffins + one mini loaf . However, to salvage these I used a piece of frozen brownie & combined a few splashes of cold coconut milk with 1.75 muffins which made it all quite delicious!
These are delicious! I don’t often leave reviews but I had to for these muffins. I followed the recipe exactly, using Bob’s 1-to-1 flour and they turned out moist and flavourful! Thank you so much for posting this recipe!!!
I’ve tried numerous gf muffin recipes and hated them all till I tried this one. These came out absolutely amazing!! I followed what other comments wrote along with the ingredients in the recipe. I used 1 1/2 cups of gf flour blend, 1/2 cup almond flour, used almond milk instead of regular and added cinnamon and nutmeg. I love that they don’t have that grainy taste/texture which is what I disliked from other recipes. It’s a keeper for sure!!
Perfect! We just enjoyed these for lunch. Very good recipe! I followed your instructions exactly, except I used 1 1/2 cups Bob’s gf flour and 1/2 cup almond flour, as suggested by another reader. These will be made often. Thank you!!
Used coconut flour, they were a bit gritty. The coconut flour turned into a paste and the milk had to be increased to almost a cup.
Baking time increased to almost 30 minutes.
I omitted the chocolate chips but next time would add some sweetened shredded coconut.
They were moist to the extent of falling apart when handled.
I will try using almond flour next time. Overall nice flavor and shape
I recommend almond flour over coconut flour for baking due to the texture! Please try the recipe as written, it’s so good 🙂
Big fat flop!
What went wrong? Please elaborate so other readers can learn 🙂
Made only two substitutions using coconut oil instead of butter and some applesauce to make up for being short on banana pulp. Delicious, moist, and tender.
What a great idea!
These were outstanding! By far my best GF creation so far. I used 3 medium bananas and added some walnuts as well. Definitely saving this recipe! Thank you for sharing.
This recipe is wonderful! The directions were simple, the ingredients list is easy, especially with the substitutes listed right next to the ingredient! This recipe is great, try it out for a nice sweet treat. Thank you for including the subs so we know exactly what to use and what is not listed to use.
I get irritated with all of the silly reviews like this “one star, easy directions but I subbed onions for bananas and they were SO TERRIBLE” C’mon guys, make it how it is listed or using the subs listed.
Please don’t take those seriously, this is a tasty recipe!
Super moist!! I used 4 medium to large bananas and I also did some of the muffins with chocolate some with nuts and some with neither. Delicious!! I also used 1/2 gluten free all purpose flour and almond flour.
I forgot I added cranberries which made them even better
I have made these several times now and added all sorts of add ins like chopped chocolate, berries, coconut etc.
I use 1 and 1/2 cups GF flour and 1/2 cup almond meal for texture.
Today I also added 1/4 cup coconut and chopped dark chocolate. Have tried most subs listed and all work wonderfully!
Stella recipe. Now my go to for muffins.
Love these muffins, I added walnuts, pecans and flaxseed to them the second time I baked them. They were a hit.
Moist but a bit bland, I did first 6 just as banana but didn’t taste of much couldn’t find choc drops so chopped up choc bar these taswere better.
I used monk fruit sweetener but only 1/4 cup, 1/2 cup applesauce in place of eggs (can’t have eggs) and 3 tbsp almond milk (seemed a bit thick otherwise) added 1 tsp cinnamon and 1/2 cup organic dark chocolate chips, and added 1/4 cup walnuts. they seemed to turn out good, but when i took out from muffin paper it stuck and they seemed doughy inside.. However the toothpick came out clean when i checked them. I had them in for 22 minutes. they also seemed very greasy on the bottom. maybe i shouldn’t have added the extra milk? they taste good besides that fact.
You did make a lot of substitutions to the recipe so that must have been the problem! perhaps it was the apple sauce. I would suggest try it as is 🙂
So yummy! You wouldn’t even know they are gluten free! I didn’t have eggs, so used applesauce instead, and used avocado oil instead of butter. I ran short on 2 cups of brown sugar, so added some maple syrup. My 6 year old loves them too!
Yum! Glad he enjoyed them 🙂
Loved the texture and flavour but I got a strong taste of baking soda. Can the soda be replaced with baking powder? Also, do you use a fan oven?
Look forward to hearing from you. Margarita
Very good muffins. I made mini muffins, added nuts and a few chocolate chips. Not as sweet as I like but still very good. My husband who is not gluten free loves them. He has already eaten 7 of them, so I won’t have to worry about them not being eaten……lol.
Yummy! so happy to hear that <3
I followed this exactly and they are dry and all you can taste is the baking soda and powder . Disappointing what went wrong 🙈
I’m not sure what went wrong, Pam. This recipe has 5 stars because it’s super moist and delicious. Did you change anything in the recipe?
Mix all the dray ingredient in a separate bowl before adding them and this will not happen. Your baking soda and baking powder where not throughly mixed in.
A little bland so I added cinnamon,nutmeg and allspice. Mmmm. Stuck to paper liners so I spray them with coconut spray and they came out easier.
Thank you so much for this recipe! I added walnuts and a little bit of almond flour and they were perfect!
Does your GF flour mix have xanthan gum in it? trying to avoid that. i bought king arthur gf all-purpose flour which does not but i’m not sure if i can use that straight; if not, do you know how much flaxseed meal:hot water to sub?
Thanks!!!!’
I use Bob’s 1:1 flour and it does contain xanthan gum. I would use that flour straight if it’s gluten-free.
Definitely the best GF banana muffins I’ve baked yet, and I’ve tried so many different recipes. These are a keeper! My whole family loves them!
Glad to hear that!
This made way more than 12 muffins for me. Can’t wait to try them though!!! ❤️
my mixture came out runny i’m not sure why but they just needed to be cook longer…AMAZING MUFFINS!!!
I have to say,these muffins were so good we ate them all very quickly.
Thank you so much!
Yum, happy you enjoyed them 🙂
Yummmm….I did not use sugar or chocolate chips as I have baked them for my toddler. I have added sultanas which complemented the banana sweetness. The composition was thicker, cookie like consistency. However, when I have taken them out from the oven, the muffins were crispy and cookie like on top and super moist on interior, like a normal muffin. My toddler ate 5 small muffins. Great recipe. Definitely a keeper.
So happy to hear!
By any chance do you have a time for mini muffins?
I put them in for 10 to 12 minutes and they came out perfect and put them in for a little bit longer if you want the top to be a little more crunchy but they came out super moist and soft
These are DELICIOUS!! So moist that my husband didn’t believe they were gluten free.. I used Gillian’s all purpose flour and Land O Lakes butter spread and baked them in a baking stone muffin pan. I made mine with dark chocolate chips and walnuts. Perfection!!
What kind of gf flour did you use please
My batter turned out crumbly. But I used coconut flour. Could that be the reason? I used all the other exact ingredients and measurements.
Yes, coconut flour absorbs more moisture. You would need to reduce the coconut flour 4x.
Would have been nice to have that as a note in the ingredients list.
I did the same thing! Definitely would have been nice to know that ahead of time.
Same here! Would have been useful information, wasted time and material!
I would say it was the coconut flour. It takes more liquid than called for when using coconut flour. I used a mix of almond, tapioca and buckwheat, it was very moist and did not fall apart at all.
I give it 5 stars. I added 1/2 cup chopped walnuts and 1/2 cup mini chocolate chips. Since oil can be substituted for butter, I used melted butter. The batter was more like cookie consistency, so I added 2 tablespoons more of milk, 1 at a time, to thin it. Baked 21 minutes. Here is the kicker. Moist, yes. I’m not sure any longer if regular flour banana muffins are moist or dry, as I can’t remember what the real thing feels like in consistency, density and moisture. Will definitely make these again though.
Yummy! These really are the best, moist GF Muffin! I have been GF for years and finding any bakery items that are moist and not gritty is not easy. My 3 kids and husband loved them also. They were gone in 2 days. The only thing I substituted was I used coconut oil instead of butter. Thanks for the recipe!
When you substituted the coconut oil instead of butter, how much coconut oil did you use?
It would be the same amount!
Is this nutrition based on one muffin?
Yes, that is for one muffin!