These gluten-free banana muffins are light, fluffy, and bursting with banana flavor in every bite. Easy to make and made with simple, wholesome ingredients. These are the ideal choice for when you're craving the goodness of banana bread.
If you know me, you know I love muffins. From these gluten-free banana bread muffins, to my almond flour muffins, apple oat muffins, or gluten-free mini chocolate chip muffins... we've always got some muffins around. Seriously, our family could eat them for breakfast, lunch, or dinner – they're just that versatile! And the best part? You can whip up a big batch and stash them in the freezer for whenever the craving hits.
Now, let's talk about these gluten-free banana bread muffins. I've found that the perfect blend of gluten-free flours and oats gives them the most amazing texture. Plus, they also dairy free and refined sugar free. These are definitely a healthy way to enjoy all the flavors of classic banana bread.
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Why You'll Love These Gluten-free Banana Muffins
- Fluffy texture - These banana muffins are made with a mix of gluten-free flour, almond flour, and rolled oats, resulting in a moist and fluffy texture you'd never guess is gluten free.
- Naturally sweetened - I use just a little bit of pure maple syrup to sweeten these naturally, resulting in a healthier and better-for-you muffin.
- Easy - All you need is one bowl and 30 minutes and these flavorful gluten-free banana bread muffins will be ready to enjoy!
- Customizable - Easy to add in your favorite mix-ins.
Ingredient Notes
A complete list of ingredients and amounts can be found in the recipe card below. Here are some specific notes to help with selecting ingredients.
- Rolled oats - Because oats can become contaminated with gluten during processing, be sure to use certified gluten-free oats if serving these to someone with a gluten sensitivity.
- Maple syrup - Be sure and use pure maple syrup and not the imitation/fake stuff.
- Mashed bananas - I like using previously frozen bananas as they are sweeter and provide more liquid. But you can use bananas straight from the counter if you don't have any in the freezer. Just make sure they are extra ripe!
Clean food tip:
I recommend organic rolled oats, organic almond flour, and organic gluten-free flour blend. All of which are known to contain toxic herbicides and/or pesticides.
Substitutions, Variations, & Mix-ins
To make vegan: Use an egg substitute, such as flax-eggs, in place of the eggs.
Don't have coconut oil on hand? You can use avocado oil or extra-virgin olive oil.
Add chocolate chips: Turn these into banana chocolate chip muffins by adding 1 cup of your favorite chocolate chips.
Add walnuts or pecans: Do you like banana nut muffins? Add in ¾ cup of your favorite nuts. Banana walnut muffins would be my top pick.
Add blueberries: Bananas and blueberries perfectly compliment one another. Add 1 cup blueberries into the batter for banana blueberry muffins.
How to Make
Let's get ready to make these super easy gluten-free banana bread muffins. Grab your ingredients, one-bowl, and follow along.
Step 1: Combine dry ingredients in a large mixing bowl and then push ingredients off to the side creating a well in the center of the bowl.
Step 2: Add the wet ingredients to the well you created.
Step 3: Using a whisk, or fork, mix the wet ingredients together
Step 4: Once the wet ingredients are mixed, fully mix the wet and dry ingredients together.
Step 5: Evenly divide muffin batter between a greased 12-cup muffin pan.
Step 6: Bake at 350-degrees F for 20-22 minutes, or until a toothpick entered in the center comes out clean.
Expert Tips & Notes for the Best Banana Muffins
Use previously frozen bananas or extra-ripe bananas from the counter. The riper the bananas, the more banana flavor you will get and the sweeter the muffins.
Use a spoon to scoop and measure the flour into the measuring cup and level off with the back of a knife. If you scoop the flour from the bag you may end up with too much flour and dry muffins.
Use a spring loaded cookie scoop for scooping the batter into the muffin tins. This helps to create a perfectly round muffin top.
For extra large muffins, make 8 muffins and fill each muffin cup to the top. For bakery style muffins, sprinkle each top with a little bit of organic cane sugar.
Use this muffin recipe for a banana bread loaf. Pour and spread batter into an 8x4 loaf pan that's been greased and lined with parchment paper. Bake at 350-degrees F for 40-50 minutes, or until a knife entered in the center of the loaf comes out clean.
Gluten-free Flour Blends
In a lot of my gluten-free baking, I use a store-bought gluten-free flour blend. Let me start by saying that not all gluten-free flour blends are created equal. And pending the one you use, you may end up with a slightly different texture to these gluten-free banana muffins.
My favorite gluten-free flour blend is Namaste Organic Gluten-free Perfect Flour Blend and I love that it's organic. I also do use Bob's Red Mill from time-to-time, and really like that one as well (although it's not organic).
Why is organic so important? Most gluten-free blends (if not paleo) are made with rice flours. Rice crops are high in pesticides, so I like to be extra cautious with items containing rice flours. And organic equals fewer toxins and pesticides making their way into my food.
What about xanthan gum? Xanthan gum is a food additive that is used in baked goods to add structure and most gluten-free flour blends contain xanthan gum. With the combo of flours in these muffins, I've found that even blends without xanthan gum work just fine. Specific to this recipe, you don't need to make sure your blend has xanthan gum.
Recipe FAQs
I have tested these muffins with a quite few different blends including Bob's Red Mill, Namaste, and King Arthur, and they all turn out great. Because of the combination of flours and oats in this recipe, I think most blends will work just fine for these gluten-free banana muffins.
Yes! I always use previously frozen bananas. You can either freeze bananas that have been peeled and sliced, or freeze the whole banana and thaw in the microwave when ready to use.
Storing & Freezing
Storing: Allow muffins to fully cool before storing. Then store in an airtight container at room temp for up to 3 days. To extend freshness, you can store in the fridge for up to 5 days. I also like to line my container with a paper towel - the helps to absorb any additional moisture that is released while they are stored.
Freezing: Again, make sure to let them fully cool before storing. Then transfer to a freezer safe container and freeze for up to 3 months. When ready, leave them on the counter for a couple of hours to thaw, or throw in the microwave for about 30 seconds.
More Gluten-free Baking Recipes to Try
If you make this recipe, please let me know what you think! I would so appreciate you leaving a star rating and/or comment below. And don't forget to share a photo on Instagram or Facebook and mention @CleanPlateMama!
Eat Clean.Be Well!
-Sara
Gluten-free Banana Muffins
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Equipment
- 1 large mixing bowl
- 1 muffin pan
Ingredients
- 1 cup almond flour
- 1 cup gluten-free rolled oats
- ¾ cup gluten-free all purpose flour
- 1 tsp. cinnamon
- 2 tsp. baking powder
- ¼ tsp. fine sea salt
- ¼ cup melted coconut oil
- 2 eggs, room temp
- ¼ cup pure maple syrup
- 3 very ripe mashed bananas (1 cup mashed bananas)
Instructions
- Preheat oven to 350-degrees F.
- Lightly grease or line a muffin pan and set aside.
- In a large mixing bowl, combine almond flour, rolled oats, gluten-free flour, cinnamon, baking powder, and salt.
- Create a well in middle of bowl and add the oil, eggs, maple syrup, and mashed bananas. Start by mixing the wet ingredients together and then fully mix wet ingredients in with dry ingredients. You can use a fork or a whisk for this step.
- Evenly scoop muffin batter into prepared muffin pan. I like using a spring-loaded cookie scoop, but you can use a measuring cup or large spoon.
- Bake for 20-22 minutes, or until toothpick entered in center of muffins comes out clean.
- Enjoy!
Notes
- I recommend using previously frozen bananas. They add additional sweetness and flavor to to muffins. However, overripe bananas straight from the counter will work just fine.
- To quickly get eggs to room temperature, run them under hot water for about a minute.
- These will stay good for a few days in an airtight container on the counter. Or you can freeze them for later.
- This recipe is enough for 12 muffins. However, I usually make 10 muffins so they are slightly larger. Nutrition information is calculated off of 12 muffins.
Nutrition
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Oh my gosh, I’ve been looking for a good gluten-free banana muffin and these are amazing! Will make again for sure!
These banana muffins are delicious, and a new family favorite! I loved the hint of cinnamon in these muffins as well as the chocolate chips added to the recipe. I will definitely be making these again…very soon!
Yum, you can never go wrong with adding chocolate chips!
I baked this in a 9"x9" non-stick baking pan with very good results. After tasting it warm (not the best idea), I wanted a sweeter taste so I drizzled maple syrup on top and let is soak in. I'm going to try it next with a peacan/oat crumble of some sort, maybe swirled in (can't decide). After relying on everything coconut for 4 years, I am now sensitive to coconut. This recipe works with avocado oil. I used a blend of home made and purchased flours: almond, chickpea, potato, and oat (I don't always write down what ratio I use, I just know for me, it can't be more than 1/4 almond flour. I can no longer have rice flour, so I avoid purchasing gluten free flours). I feel like I don't need to add xanthem gum when I use potato flour (I grind instant potato flakes in my grinder.) I live at about 5000ft, but did not modify this recipe for high altitude baking.
I'm so glad to hear it worked with your modifications! And love the idea of baking in a square dish instead of muffins 🙂
I have tried so many “GF” recipes, and most turn out like hockey pucks. I was not even in search of a gf recipe, when I came across this one, but a refined sugar free recipe. I used garbanzo/fava bean flour and only used 2 tbsp of maple syrup. Everyone in the family loved them!!
Thanks so much for letting me know and love hearing your whole family loved them! They are one of my favorite muffin recipes. And love hearing that they turned out with garbanzo bean flour - thanks for sharing!
Would like to try this! Can you tell me how many grams / cups for the bananas? 3 bananas feels too vague since they come in so many sizes. Thanks!
Great question! You will need roughly 1 cup mashed banana (if it's a little under/over they will still turn out). Hope you enjoy them and please let me know what you think after you've mad them. Thanks!
Thank you! I love this recipe, didn’t change a thing.
I appreciate you sharing and so glad you love them. These are definitely one of my favorite muffin recipes!
I made these… so good! I did end up with 18 pretty good sized muffins instead of 12🤷♀️
Wonderful to hear! I've never gotten 18 muffins from the recipe, but more for you to enjoy 🙂