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side view of banana muffins stacked two high on a wire cooling rack

Best Gluten-free Banana Muffins

These gluten-free banana bread muffins are soft, fluffy, full of flavor, and have just the right amount of sweetness.
Course Breakfast, Side Dish, Snack
Cuisine American
Diet Gluten Free, Vegetarian
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 12 muffins
Calories 226kcal
Author Sara


  • 1 cup almond flour
  • 1 cup rolled oats (gluten-free if needed)
  • ¾ cup gluten-free flour blend
  • 1 tsp. cinnamon
  • 2 tsp. baking powder
  • ¼ tsp. salt
  • ¼ cup melted coconut oil
  • 2 eggs lightly beaten
  • cup pure maple syrup
  • 3 very ripe mashed bananas (I like to use previously frozen as they have more liquid and are sweeter)


  • Preheat oven to 350.
  • Lightly grease or line a muffin pan.
  • In a large bowl, combine almond flour through salt; stir until combined.
  • Create a well in middle of bowl and add the oil through mashed bananas; mix until just combined.
  • Evenly scoop mixture into prepared muffin pan.
  • Bake for 20-22 minutes, or until toothpick entered in center of muffins comes out clean.
  • Enjoy!


  • These will stay good for a few days in an airtight container on the counter. Or you can freeze them for later. They are great for freezing!
  • I recommend using previously frozen bananas. They add additional sweetness and some liquid to the recipe. However, overripe bananas straight from the counter will work just fine. 
  • 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. 


Calories: 226kcal | Carbohydrates: 19g | Protein: 9g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 151mg | Sodium: 254mg | Potassium: 100mg | Fiber: 3g | Sugar: 6g | Vitamin A: 219IU | Calcium: 89mg | Iron: 2mg