These gluten-free banana muffins are soft and fluffy, with a sweet, ripe banana flavor. Each bite is perfectly moist, with a tender crumb and golden edges. They are made with simple ingredients, such as flour, almond flour, sugar, eggs, coconut sugar, oil, and milk. You can add chocolate chips, blueberries, or toss in chopped nuts.
❤️ Sandi’s Recipe Summary
The Quick Bite: These gluten-free banana muffins are made without oats, which helps them get a better rise, so they are fluffier. Almond flour keeps them so moist, and coconut sugar helps keep them refined sugar-free. I include a nut-free option for readers who are avoiding nuts.
My inspiration for these muffins comes from this Gluten-Free Banana Bread recipe. This banana bread has been a reader favorite for years. These muffins are easy to make in a mixing bowl, without any special equioment and they freeze beautifully. Whether you are baking these for yourself or friends, this recipe is the one to make when you have a couple of ripe bananas to use up.
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I also share tips for those who prefer big dome top muffins. Check out my Gluten-Free Muffin recipes on the blog to find new favorites!! You may also love these dome-topped, Bakery-Style Gluten-Free Carrot Muffins.
Ingredients Notes and Swaps:
For the full list of ingredients and amounts, please go to the recipe card below.
- Gluten Free Flour Blend – I tested this recipe using Bob’s Red Mill 1 to 1, my DIY Gluten Free Flour Blend, and King Arthur’s Measure for Measure. Other blends will work, but you may need to adjust the moisture level by adding more milk or flour to get the batter texture right.
- Binder – Only add if your flour blend does not include a binder. Add ¾ tsp for the best texture. Read Why Binders are Important in Gluten Free Baking to learn more.
- Baking Powder and Soda – Use aluminum-free baking powder. These are your main leavening agents. They help the muffins rise and create that soft, fluffy texture by releasing carbon dioxide when it reacts with liquid and heat.
- Almond Flour – Helps the muffins stay moist. Do not swap almond meal, because it makes the muffins gritty. See Substitutions below for a nut-free option.
- Flaxseed Meal: Use ground rather than whole seeds. You can omit this ingredient if you prefer. This ingredient adds a boost of fiber and holds in moisture.
- Bananas – Look for bananas with brown speckles for the best flavor and natural sweetness. If your bananas are not ripe, see below for tips on ripening them quickly.
- Coconut Sugar – Has a warm, caramel-like flavor. You can swap brown sugar instead if you prefer.
- Eggs – Use large eggs.
- Coconut Oil – You can use any light oil or butter. I love the subtle flavor coconut oil adds to ripe bananas.
- Non-Dairy Milk – I tested this recipe using almond milk, but any dairy-free or regular milk works in this recipe. I do not recommend canned coconut milk because it is too thick.
Are you curious about how different flour blends perform in my muffin recipes? I tested four gluten-free flour blends to see which works well in this gluten free banana muffins recipe. Check out the muffin test results.
Ingredient Substitutions:
- Gum-free – (aka no xanthan or guar gum), use my DIY Gluten-Free Flour Blend.
- Nut-Free – Skip the almond flour and add ¼ cup more gluten-free flour blend. Use nut-free milk such as oat or rice milk.
- Refined Sugar-Free – Stick with coconut sugar or swap in maple sugar.
- Add Mix-Ins – Stir in chocolate chips, walnuts, or blueberries for extra flavor and texture.
How To Ripen Bananas:
If your bananas are not quite ripe yet, here are a few easy tricks to ripen them quicker:
- Oven Method: Bake unpeeled bananas on a sheet at 225º F for 20 minutes. The skins will turn black, but the insides will be sweet and soft.
- Paper Bag Method: Place bananas in a brown paper bag and fold the top closed. Add an apple to speed it up!
- Freezer Hack: If your bananas ripen and you are not ready to bake, peel and freeze them. Thaw when ready to use.
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Once you ripen bananas, you can also use them for these Gluten-Free Banana Donuts or this decadent Gluten-Free Banana Bread Pudding.
If you are new to gluten free baking, you can check out my Gluten-Free Pantry to see what gluten free flours and products I use daily in my kitchen. If you love chocolate, you will also love these gluten-free chocolate banana muffins.
Testing Notes From My Kitchen
When making tis recipe, do not overmix your batter! Stirring too much can make your muffins dense or gummy. Always mix the wet and dry ingredients until they are just combined. Your batter should be spoonable and not too runny.
I found I needed to add 1 tablespoon of additional flour using the Bob’s Red Mill 1:1 flour blend. If your batter seems wet, add more flour one tablespoon at a time to fix this. If your batter seems too thick, add more milk one tablespoon at a time. Every flour blend varies because they have different grain-to-starch ratios.
How to Make Gluten-Free Banana Muffins (Step-By-Step):
Step 1: Preheat your oven to 350º F for regular muffin tops or 425º F for big, dome tops. Add your dry ingredients to a large bowl. Whisk to blend them all.
Step 2: Melt the coconut oil or butter and whisk in the remaining wet ingredients in a smaller bowl.
Step 3: Pour the wet ingredients into the dry ingredients and add the pecans and any other mix-ins. Your muffin batter should be slightly thick and not pourable. Every gluten-free flour blend is different, so my rule of thumb is if your batter or dough is too runny, add more flour, and if it is too thick, add more liquids.
Step 4: Add parchment paper muffin liners to the muffin pan and fill each cup with the banana muffin batter. Fill each about 3/4 full with the batter.
Step 5: For dome tops, bake at 425º F for the first 5 minutes, then reduce the oven temperature to 350º F for 20 minutes, until done. For regular tops: bake for 25 minutes.
To check to see if the muffins are finished baking, insert a toothpick into the center of a muffin. If the toothpick comes out clean, they are finished baking. If you see crumbs or batter, they need to be baked longer.
Step 6: Move the muffins to a cooling rack. Let them sit in the pan for 5 minutes to set. After, gently lift them out of the pan onto a cooling rack.
I have many more tips for baking perfect gluten-free muffins. Check out my Gluten-Free Muffins Troubleshooting Guide.
Storage and Freezing Tips:
- Store in an airtight container in the fridge for up to 4 days.
- Freeze cooled muffins in a freezer-safe bag or container for up to 3 months.
- To reheat, thaw at room temp or microwave for 30 to 40 seconds for that fresh-baked texture.
These gluten free banana muffins are delicious with breakfast. I love serving them with this Gluten Free Frittata and this Egg and Potato Skillet Breakfast.
Frequently Asked Questions:
Typically, if the center is extra moist or mushy, there is a chance your oven temperature is off. I would double-check the oven temp. In the meantime, I recommend turning down the heat and baking them a little longer. Do the toothpick test to make sure it comes out clean before eating.
Sometimes gluten free muffins can be crumbly. This doesn’t happen often, but I can think of a couple of reasons this may happen. First, if you overbake your muffins, this can certainly happen.
You want to check your muffins after 20 minutes of baking with a toothpick. If the toothpick comes out clean, your muffins are ready. If there are crumbs or batter, you will want to bake them longer. Another reason is if you use too much flour. Use a level to scrape the flour off the top of the measuring cup to use an accurate amount.
More Gluten Free Banana Recipes:
We always have bananas on hand, because they are delicious in so many recipes. Here are a few of our favorite banana recipes:
Love This Recipe?
💬 Did you make this recipe? Drop a comment below, and let me know how it turned out! ⭐⭐⭐⭐⭐ Please include which flour blend you used. This will help others know this recipe is delicious. Thank you!
Easy Gluten Free Banana Muffins
Ingredients
- 2 ripe bananas
- 2 large eggs
- ⅓ cup melted coconut oil
- 1 cup non-dairy or regular milk
- 1 teaspoon pure vanilla extract
- 2 cups gluten free flour blend * see note
- ½ cup almond flour * see note
- ¼ cup flaxseed meal
- 1 cup coconut sugar or brown sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ⅛ teaspoon salt
Instructions
- Preheat the oven to 350º F. If you want a dome muffin top, preheat the oven to 425º F.
- In a large bowl, add 2 cups gluten free flour blend, 1/2 cup almond flour, 1/4 cup flaxseed meal, 1 cup coconut sugar, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/8 teaspoon salt. Use a wire whisk to blend.
- In a smaller bowl, add 2 ripe bananas and mash with a fork.
- Add 2 large eggs, 1/3 cup melted coconut oil, 1 cup non-dairy or regular milk, and 1 teaspoon pure vanilla extract to a large mixing bowl and whisk to blend.
- Pour the wet ingredients into the dry ingredients along with the raisins and pecans. You want to mix until just barely mixed. This will help keep your muffins light and fluffy.
- Add liners to a muffin tray and fill each 3/4 full with batter.
- Dome Top Baking Directions: Bake the muffins at 425º F for 8 minutes, then turn the oven temperature down to 350º F and bake for 19-20 additional minutes.
- Regular Tops: Bake the banana muffins for 25 minutes.
- To test for doneness, insert a toothpick into the middle of a muffin. If the toothpick comes back clean, they are finished baking. If you see crumbs or batter, they need to bake longer.
- Remove from the oven. Let the muffins sit in the pan for 5 minutes. Remove them carefully and set them onto a cooling rack.
Notes
- I have tested this recipe with King Arthur Measure for Measure GF and Bob’s Red Mill 1 to 1 GF blend. That doesn’t mean others will not work, I just have not tested other flours.
- If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 3/4 teaspoon.
- To keep your muffins light and fluffy, it is important not to overmix your batter.
- I highly suggest using almond flour and not almond meal. Almond meal is coarser and will make your muffins grainy.
- To test for doneness, insert a toothpick into the center of the muffins. If the toothpick comes out clean, it is done baking. If you see batter or crumbs, the muffins need to bake longer.
- These muffins will keep up to 4 days in an airtight container, or up to 4 months in the freezer.
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- Nut-Free – Skip the almond flour and add ¼ cup more gluten-free flour blend. Use nut-free milk like oat or rice milk.
- Gum-Free – Use my DIY gluten-free flour blend with psyllium husk or flax instead of xanthan gum.
- Refined Sugar-Free – Stick with coconut sugar or swap in maple sugar.
- Add Mix-Ins – Stir in chocolate chips, walnuts, or blueberries for extra flavor and texture.
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SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, my rule of thumb is to add more flour if your dough or batter is wet and add more liquid if the dough or batter is too dry!
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
This post was updated from an older May 2019 post with more recipe details.
I truly hope you enjoy this recipe. I have been testing and creating gluten-free recipes for over 15 years. Creating gluten-free recipes that do not taste gluten-free is my goal for every recipe. Sometimes I only have to test a new recipe a couple of times, and others it takes multiple times. I do this so you get reliable, delicious results every time!
These muffins are delicious as are all of your recipes! I appreciate them so much & I’ve shared them with my gluten free friends as well. Living gluten free in a gluten filled world isn’t easy & you’ve made our journey much easier!
Thank you so much for coming back to leave a review. I saw your Facebook comment as well and I am grateful for your comments.
The made the muffins for my gluten free diet. They are awesome.
Thanks so much for the recipe!
I am so glad you loved these muffins, Margaret. Thank you!
I haven’t tried these muffins yet but wondering if I could omit the almond flour and just use one gluten free flour instead of the combination of flours.
Also, could I substitute coconut or oat milk for the soy milk? thanks, Barb
Hi Barb, You can omit the almond flour and add additional gluten free flour blend, but this recipe (and most gluten free recipes) will not work as a single flour. You need the blend to help the flours bind and hold together.
Hi Sandi. Maybe I’ve missed it somewhere, but I can’t see the quantity for raisins and pecans in the list of ingredients. Can you point me in the right direction please. I love your recipes. I made cupcakes for a fundraiser at work and no-one knew they were gf ??
Thanks, Annie
Hi Annie, as they are optional I usually let the person choose how much. I would say for us, I add anywhere from 1/4 to 1/3 a cup of each
Fantastic recipe! I normally make GF banana bread with almond and coconut flours, but these are more cakelike and less spongy than my usual recipe.
Thank you so much 🙂
Of all the gf websites I look at, I always come back to your recipes. These muffins are ? delicious! I love the flax meal with the little chewy bite. Flavor is great, so quick and easy. I didn’t have coconut sugar so I used regular and cut it down by 1/4 c. I had enough batter to do 12 reg. Muffins and 10 mini muffins. You need to make these, they are great!!
Wow Karen, you absolutely made my day :-).