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!

2 gluten-free banana muffins stacked with mini chocolate chips

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 zucchini muffins, 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

overhead shot of ingredients needed to make gluten free banana muffins

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

dry ingredients for banana bread whisked together in glass bowl
  • Preheat the oven and line a muffin tin with paper liners.
  • Then, start by mixing together the dry ingredients and wet ingredients separately.
mashed banana in gold measuring cup on marble background

Mash up some very ripe bananas and measure out 1 1/2 cups. It’s important to use exactly 1 1/2 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!

gluten-free banana muffins stacked on brown parchment

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

How do you make gluten-free muffins rise?

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!

Why are gluten-free muffins dry?

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.

Are muffins better with oil or butter?

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!
gluten free banana muffin with chocolate chips split in half

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!

gluten free banana muffins with chocolate chips stacked on top of each other
5 from 13 votes

Easy Gluten-Free Banana Muffins

Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Servings 20 muffins
These BEST ever gluten-free banana muffins bake up soft, fluffy and moist. Baked in 30 minutes, this recipe is quick and easy. 

Ingredients

DRY INGREDIENTS:

WET INGREDIENTS:

  • 1 1/2 cups mashed bananas 3-4 bananas
  • 1 cup brown sugar
  • 1/3 cup neutral-flavored oil I use avocado or vegetable oil
  • 1/4 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!

Notes

MAKE IT DAIRY-FREE: Use plain dairy-free yogurt or sour cream in place of the sour cream/yogurt. My favorite brand is Kite Hill. Use any dairy-free milk in place of the milk.
MAKE IT NUT-FREE: Omit the almond flour and add ¼ cup additional gluten-free 1:1 baking flour instead. 
TO FREEZE: Let the muffins cool completely before transferring to a ziploc bag for further storage. Frozen muffins will keep for up to 2 months. 
Tips for Gluten-Free 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
  • 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. 

Nutrition

Calories: 126kcal | Carbohydrates: 22g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 18mg | Sodium: 126mg | Potassium: 153mg | Fiber: 1g | Sugar: 13g | Vitamin A: 54IU | Vitamin C: 1mg | Calcium: 41mg | Iron: 1mg

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Hi, I’m Erin!

BS Food Science,

MS Nutrition

I believe you can make amazing, gluten-free food with everyday ingredients that everyone will enjoy. I’m here to share my tried-and-true recipes with you!

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Comments

  1. 5 stars
    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.

  2. 5 stars
    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

  3. 5 stars
    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!

  4. 5 stars
    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)

  5. 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.

  6. 5 stars
    We add chocolate chips every time and they are gone so fast. Your muffins are always our favorites.

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