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.
I love your recipes! Just made this one today and they look phenomenal! Never guess they’re gf ❤️ thank you for your dedication to helping us make sweets at home!
Aww, thank you so much for this, Haley! We’re so pleased you loved this recipe. Happy baking!
They were delicious, but I don’t know what I did wrong because they were a little dry too.
Hi Isla! We’re so glad you enjoyed the flavor despite the dryness. Usually a little dryness is due to overbaking, but not using enough banana or using a different brand of GF flour can also impact the moisture. We hope these ideas help!
Do you use self raising flour or plain flour?
Hi Leah, we recommend using King Arthur GF Measure-for-Measure Flour which is a swap for plain all-purpose flour. We hope you enjoy the muffins!
Made these and they were delicious! My gluten eating kids said they couldn’t tell they were gf!
We love to hear this, Nicole! Thank you for the amazing feedback!