Gluten-Free Banana Muffins

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!

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 Banana Bread or this Gluten-Free Zucchini Bread. These Gluten-Free Blueberry Muffins are also a favorite!

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.

• 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 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!

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.

I hope you love this simple, tasty gluten-free banana muffin recipe as much as we do! If you do, please leave me a comment/rating below. I’d love to hear from you!

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Gluten-Free Banana Muffins

Author: Erin Collins

Prep: 20 mins

Cook: 25 mins

Total: 45 mins

These BEST ever gluten-free banana muffins bake up soft, fluffy and moist. Baked in 30 minutes, this recipe is quick and easy. 

5 from 7 votes

Servings: 20 muffins

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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, about 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 350F. 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 22-26 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

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. 

Calories: 106kcal | Carbohydrates: 22g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 17mg | Sodium: 125mg | Potassium: 167mg | Fiber: 1g | Sugar: 14g | Vitamin A: 38IU | Vitamin C: 2mg | Calcium: 32mg | Iron: 1mg

NUTRITION INFORMATION:

Calories: 106kcal