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2 banana muffins stacked on top of each other
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Meaningful Eats

Gluten-Free Banana Muffins

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

Ingredients

Dry Ingredients:

Wet Ingredients:

  • 1 ½ cups mashed bananas about 4 bananas
  • 1 cup brown sugar
  • 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!

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: 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