Erin’s Recipe Rundown
I’ve tried dozens of gluten-free banana muffin recipes over the years and this is my family’s absolute favorite!
This recipe has been a total lifesaver on busy mornings. I can whip up delicious, kid-approved gluten-free banana muffins in just 30 minutes and even freeze the extras for quick breakfasts or snacks later on!
Why you’ll love it: I don’t know about you, but it’s way too easy to end up with overripe bananas sitting on the counter. Rather than let them go to waste, this easy gluten-free muffin recipe puts them to good use. Plus, you can add your favorite mix-ins, from mini chocolate chips to nuts and more!
Top Tip: Don’t skip refrigerating the batter in the muffin tin for 20 minutes before baking! This gives the flour time to hydrate and chills the batter just enough for the best texture and rise.
If you love muffins, you may also like these recipes for gluten-free blueberry muffins, gluten-free apple muffins, gluten-free zucchini muffins, or gluten-free chocolate chip muffins. Plus, I have this base recipe for gluten-free muffins with endless mix-in options!
xoxo erin
Featured Comment
From Ann: “These turned out absolutely amazing. They look and taste like something professional! Meaningful Eats is my go to for all gluten free recipes. But this is just a super delicious recipe. You could never guess they are GF!”
Ingredients You’ll Need
Here are a few notes on some of the key ingredients to make these gluten-free banana muffins. Jump to the recipe card below for the exact measurements.
- Gluten-free flour: I recommend using a high-quality gluten-free flour that contains xanthan gum. This is my favorite brand.
- Almond flour: Adding a little almond flour a go-to trick in many of my recipes! It helps with texture and browning.
- Bananas: Overripe bananas with brown speckles work best! Be sure to measure out the amount of mashed bananas exactly for best results!
- Sour cream/oil: I love using a combination of full-fat sour cream and a neutral oil for the most tender crumb!
If you love banana, you may also like these recipes for gluten-free brown butter banana bars, oat flour banana muffins, gluten-free banana cake, or oat flour banana bread.
How to Make Gluten-Free Banana Muffins
Here’s an overview of how to make this recipe. You can jump to the recipe for the full instructions!
Prep the muffin tin with quality muffin cups to prevent sticking!
Mix the dry and wet ingredients separately, then combine together. Fold in any mix-ins when the batter is just about mixed so that you don’t overmix it! Portion batter into the muffin tin, filling the cups all the way up, then chill. You don’t want to skip this step!
By starting with a high oven temperature and then reducing the heat, you’ll help the muffins get a much better rise! Let them cool just a few minutes before moving them to a wire rack to cool the rest of the way. Enjoy!
You may also like my tried-and-true, fan-favorite recipe for gluten-free banana bread!
Gluten-Free Banana Muffins (Easy with 1:1 Baking Flour!)
Video
Ingredients
DRY INGREDIENTS:
- 1 2/3 cups (250g) gluten-free measure-for-measure flour
- 1/2 cup (50g) almond flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
WET INGREDIENTS:
- 1 1/2 cups (345g) mashed bananas, 3-4 bananas
- 1/2 cup (100g) granulated sugar
- 1/2 cup (100g) brown sugar
- 1/3 cup (75g) neutral oil, I use avocado or vegetable oil
- 1/4 cup (60g) sour cream
- 1 tablespoon milk of choice
- 2 large eggs
OPTIONAL:
- 1/2 cup mini chocolate chips or 1 cup larger mix-ins, like nuts
Instructions
- Line one 12-cup muffin tin with paper liners or lightly grease with cooking spray.
- In a large bowl, whisk together the dry ingredients. In another bowl, whisk together the wet ingredients.
- Add the wet ingredients to the dry and mix with a rubber spatula until just combined and no dry streaks remain. If adding any chocolate chips or nuts, fold them in when the batter is just about mixed to avoid over-mixing.
- Scoop the batter into the prepared muffin tin. Fill the tins all the way up! Refrigerate the muffins for 20 minutes before baking.
- Preheat the oven to 425°F. Bake for 10 minutes, then reduce the oven temperature to 350°F and bake for another 10-15 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the muffins spring back when touched on top.
- Let cool for 3-5 minutes before transferring to a wire rack to cool completely. Enjoy!
Notes
Nutrition
This post was originally published in May 2020. It was updated with new photos and instructions in September 2025.
Can I bake this in a cake pan if I don’t have muffin pans?!
Hi Emily, yes you can definitely do that! We recommend a longer bake time for a cake pan, but it depends on the size. Would you be using a round cake pan? If so we recommend baking for about 30 minutes. A loaf pan or would be about 45-60 minutes.
So delicious! My kids loved them too!
Thank you for the positive feedback, Priscilla! We’re pleased to hear the muffins were a hit with everyone!
Hi,
You certainly know about gluten-free baking! After so many failed banana muffin attempts, your recipe is the best! Congrats and thanks for sharing! PS: I used unsweetened soy yogurt which works as well as sour cream.
Aww, thank you for the kind feedback, Michelle! We’re so happy to hear you enjoyed the muffins so much! It’s great to know the unsweetened soy yogurt worked well too. Happy baking!
I have made this recipe several times and it’s so yummy! My family and friends not only love them but are surprised they’re GF. Thank you for sharing it!
Hi Laura, we’re so pleased to hear how much everyone has enjoyed the muffin recipe! Thank you for sharing your kind feedback with us!
I want to make these as mini muffins for a buffet. By how much do I need to adjust cook time and temperature?
Hi Dixie, for mini muffins we would recommend 5 minutes on 425°F, then another 5-7 minutes on 350°F. Using a toothpick to check the centers will be the best way to judge their doneness. We hope you enjoy the recipe!
After having such a success with your chocolate chip muffins I decided to make these today, they turned out fantastic and huge, like actual muffins haha! I used all 1:1 flour, added 2 TBS ground flax and 1/4 natural peanut butter! Thank you for another great recipe!
Question – it says to rest the dough for 20 minutes in the refrigerator before baking. I was wondering if you could actually rest it overnight or is that too long? That way you can prep them at night and just throw them in the oven in the morning.
Hi Erica, yes refrigerating the batter overnight and baking the next morning should work! You may want to hold off on chocolate chips or any mix-ins until right before baking so that they don’t settle at the bottom. We hope you enjoy the muffins!
Delicious! I added chopped walnuts and some peanut butter baking chips (just a few) as am totally out of chocolate.
We’re so glad you enjoyed the recipe, Debra! Walnuts and peanut butter chips sound like a delicious swap for the chocolate. Thank you for sharing!
These were amazing and my boys devoured!!, but what could make them brown too quick?? Mine were really browned with 10 minutes left at 350.
Hi Lisa, we’re so happy to hear you both loved the recipe so much! Thank you for your kind feedback. The muffins may have browned fast due to a few factors, such as if your oven bakes a little hotter (it’s easy for home ovens to be a little inaccurate) or baking them too close to the heating element. As long as they’re baking through in those last 10 minutes without drying out/burning, the browning is okay. You could try covering them with foil in the last 10 minutes to protect the tops and retain moisture. We hope these ideas help!
I used just gf flour. Turned out fantastic! Thank you for the great recipe.
Thank you for sharing your experience, Martha! We’re so glad you enjoyed the muffins!
I was curious if you could fill the muffin tins and refrigerate them overnite and bake them off in the morning like your blueberry muffins
Hi there, yes that should work for this recipe as well! We hope you enjoy the banana muffins. Happy baking!
Ok I admit I was skeptical.
I didn’t have all the ingredients so I had to make tweaks.
They came out amazing. Sadly my oven runs out so they brown way more than I wanted but even still they were amazing. Have to get more over ripe bananas so I can make them again.
Tweaks I made:
No eggs used 2 flax eggs instead
Did not use a cup of sugar instead 1/4 of coconut sugar and little less than 1/4 of maple cream
Sub out almond flour for 1/2 cup of almond pulp left over from making almond milk and mixed it in with my wet ingredients.
Sub out extra 1/2 tsp of baking powder for the baking soda.
Mixed walnuts and dark chocolate no sugar chocolate chips
Still amazing soo good and actually still sweet enough.
Thank you will be making another batch soon
Hi Kelley, we’re so glad you enjoyed the recipe and that it worked well with those substitutions. We hope your next batch is even better! Happy baking!
These turned out absolutely amazing. They look and taste like something professional! Meaningful Eats is my go to for all gluten free recipes. But this is just a super delicious recipe. You could never guess they are GF!
I just made these muffins exactly as written and they were delicious. They looked like I bought them from a bakery and tasted even better. Thanks so much for an outstanding recipe.
Thank you for such kind feedback, Jenn! We’re so glad you enjoyed the recipe!
This is literally the BEST GF recipe I’ve ever made!!! It stays on repeat in our kitchen – for bdays, holiday brunches, you name it. Amazing texture and flavor and no one can even tell it’s GF.
We’re so happy to hear this recipe has been such a hit with your household! Thanks for sharing your kind feedback, Hailey!