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
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
- 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.
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.