Got overripe bananas? Make banana muffins! These BEST ever gluten-free banana muffins bake up soft, fluffy and moist. This recipe is quick and easy and only takes 30 minutes!
This recipe is based on my tried-and-true, fan-favorite recipe for gluten-free banana bread. Add your favorite mix-ins to make the recipe your own!
It’s hard to beat a simple, delicious, easy-to-make banana muffin. They’re a favorite for all ages and make overripe bananas a welcome site!
This is my best recipe for gluten-free banana muffins. They bake up moist, fluffy and soft and never last long at my house. They’re delicious with any of your favorite mix-ins and make the perfect breakfast, snack or treat!
If you love this recipe you might also like my gluten-free apple muffins, gluten-free chocolate chip muffins or gluten-free blueberry muffins. If you love banana you also might like this gluten-free banana cake.
Ingredients You’ll Need
Here’s what you’ll need to make these muffins:
- Gluten-Free Flour: I recommend using a high-quality gluten-free 1:1 baking flour. This is my favorite brand.
- Almond Flour: Helps with texture and browning. See the recipe card for nut-free instructions.
- Brown Sugar
- Baking Powder/Soda
- Salt
- Overripe Bananas: You’ll need 2 cups total of mashed banana which is about 4 bananas.
- Sour Cream: Adds moisture and richness.
- Eggs
- Oil: A neutral-flavored oil works best.
- Milk
Tip: Be sure to measure out the amount of mashed bananas to get the accurate texture in these muffins.
Dairy-Free?
You can make these muffins dairy-free with a few simple swaps. Use almond milk in place of the regular milk and dairy-free sour cream or yogurt in place of the sour cream.
How to Make Gluten-Free Banana Muffins
- Preheat the oven and line a muffin tin with paper liners.
- Then, start by mixing together the dry ingredients and wet ingredients separately.
Mash up some very ripe bananas and measure out 1 ½ cups. It’s important to use exactly 1 ½ cups of mashed bananas for the right texture.
- Add the wet ingredients to the dry and mix with a rubber spatula until just combined.
- Scoop into the prepared pan and bake. Easy peasy!
To Chip or Not to Chip?
You can 100% add your favorite mix-ins to these gluten-free banana muffins! I’m a big fan of mini chocolate chips to make gluten-free banana chocolate chip muffins. Walnuts or pecans also make a delicious addition.
But if you prefer no mix-ins, these muffins are absolutely delicious on their own. My kids love them warm and spread with a little butter!
Storage/Freezing Instructions
To store: Save any leftover muffins by letting them fully cool on a wire wrack. Then store in an airtight container or tightly wrapped in plastic wrap at room temperature. They will keep for up to 2 days.
To freeze: You can freeze muffins in a ziploc bag. Thaw the banana bread to room temperature before serving.
Gluten-Free Banana Muffin FAQs
Gluten-free muffins will rise better if you raise the oven temperature for the first 10 minutes of baking. This creates a rapid rise that will make perfectly domed muffins, every time!
Many gluten-free muffins are dry because they use poor quality gluten flour. Choose a high-quality gluten-free flour to produce a more tender crumb. My favorite way to make these muffins is with my own gluten-free flour blend (I add some almond flour), which creates a better texture.
I love butter, but the best way to bake light, fluffy gluten-free muffins is by using vegetable or avocado oil.
Tips for Gluten-Free Banana Muffins
- Use a high-quality 1:1 gluten-free baking flour as well as a little almond flour for great texture and flavor.
- I love the taste of butter, but these muffins have better texture when you use a neutral-flavored oil. I like avocado or vegetable oil
- Good quality muffin cups prevents the muffins from sticking. I like these ones!
- Gluten-free muffins typically take longer to bake than regular muffins. Just until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs is perfect.
- Be sure to measure the amount of mashed bananas in the muffins to get the right texture and best results!
- These muffins can also be turned into mini muffins by using a mini muffin pan. Just be sure to shorten the baking time if you opt for this size!
More Gluten-Free Recipes
I hope you love this simple, tasty gluten-free banana muffin recipe as much as we do! If you try this delicious snack, please leave me a comment/rating below. I’d love to hear from you!
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Easy Gluten-Free Banana Muffins
Ingredients
DRY INGREDIENTS:
- 1 ⅔ cups gluten-free 1:1 baking flour
- ½ cup almond flour
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
WET INGREDIENTS:
- 1 ½ cups mashed bananas, 3-4 bananas
- 1 cup brown sugar
- ⅓ cup neutral-flavored oil, I use avocado or vegetable oil
- ¼ cup sour cream
- 1 tablespoon milk
- 2 eggs
OPTIONAL:
- 1 cup add-ins, chocolate chips, nuts, etc.
Instructions
- Preheat the oven to 375F. Line two 12-cup muffin tins 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. Bake for 10 minutes, then reduce the oven temperature to 350F 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!
Recipe Notes
- Use a high-quality 1:1 gluten-free baking flour as well as a little almond flour for great texture and flavor.
- I love the taste of butter, but these muffins have better texture when you use a neutral-flavored oil. I like avocado or vegetable oil
- A good quality paper liner prevents the muffins from sticking. I like these ones!
- Gluten-free muffins typically take longer to bake than regular muffins. Just until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs is perfect.
AMY Stalboerger says
I just made these, they are perfect!
Erin Collins says
I’m so glad they turned out for you! 🙂
Pamela says
OMG these are so good. My whole family loves them. They are moist and fluffy not dry and crumbly like a lot of gluten free muffins.
Shelly says
Yes yes yes not only are these perfect for my little toddler but they are so good all of the rest of us will to eat them too! Thank you for the step by step photos too
DonnaC says
Delicious! Wonderful crumb and very moist. Better than gluten free banana bread; none of that dense, undercooked layer in the middle with an overcooked crust. Highly recommend!
Erin Collins says
I’m so glad the recipe worked out for you!
Francine Prevost says
Hi Erin,
I am so glad I discovered your site! I just made these = Delicious; just what I was looking for-uncomplicated gluten free baking! I did a few alteration: I cut the sugar to 3/4 c (as the bananas are sweet), and added 1 Tbsp. of milk more. I was wondering why there is no Vanilla added to this recipe.? I find there is a slight after taste and this may take that off I will try it next time with 1 tsp vanilla. Thank you and will try more of your recipes. Happy New Year! Francine (Montreal, Canada)
Julia M says
These were so soft and moist! My new go-to. Thanks for the recipe!
Nipa | https://fashionipa.com says
We loved how light and fluffy these were. Nipa
Christina Coburn says
Are there any other options to using GF flour? I am sensitive to the potato or tapioca that are in GF flour mixes, which makes GF baking even more challenging for me.
Madison says
We add chocolate chips every time and they are gone so fast. Your muffins are always our favorites.