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!
Ingredients You’ll Need
Ingredients You’ll NeedHere’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.
If you love this recipe you might also like my Gluten-Free Banana Bread or this Gluten-Free Zucchini Bread.
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!
Hungry for more? Follow me on Facebook, Instagram, Pinterest, and Twitter for all of the latest updates.
Gluten-Free Banana Muffins
Ingredients
Dry Ingredients:
- 1 1/2 cups gluten-free 1:1 baking flour
- 1/2 cup almond flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients:
- 2 cups mashed bananas, about 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 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
- 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.
