Oh, you guys I am so in love with everything about these gluten free banana muffins. Not only are they really easy to make, but they are moist, flavorful, and scrumptious. They are perfect for breakfast or even an easy snack. They taste so good it is hard to believe they are refined sugar-free, gluten free and dairy free!!
As soon as these gluten free banana nut muffins hit your tongue, you are will love the cake-like sweetness that leaves you wanting more. Pecans and raisins in every bite, so you get that sweet crunch that makes a perfect muffin. Every crumb of these easy gluten free banana muffins is delicious.
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 every day in my kitchen.
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My inspiration for these sweet banana muffins is my Super Moist Banana Bread With Cranberries. The main difference between the two recipes is that I used coconut sugar which makes the muffins healthier and a little darker in color, and I added flaxseed meal for more fiber. I am always trying to find little ways that I can make our recipes a little healthier.
If you love this gluten free banana nut muffins recipe, take a peek at some of my other amazing muffin recipes.
If you love muffins as much as we do, check out all of my Gluten Free Muffin recipes on the blog to find new favorites!!
Options mix-ins:
Toss in some of your favorite treats for extra special banana muffins! Use what you have on hand so you don't have to make an extra trip to the grocery store.
- Blueberries
- Walnuts
- Chocolate chips
- Anything else that you like!
If you love chocolate, you will also love these gluten free chocolate banana muffins!
Are you ready to make this gluten free banana nut muffin recipe for yourself?
These dairy-free banana muffins are moist and delicious and there is no guilt in serving these to your family. Lactose-free banana muffins can be made with your favorite dairy-free milk. I used almond milk for this recipe.
I am sure you have questions in baking these muffins so I will try to answer them here so you can get straight to baking:-).
How to ripen bananas:
This is one of the questions I get a LOT. Stores rarely sell ripe bananas and they seem to stay green on the counter forever!!
Whenever possible, use bananas that are really overripe for baking. Using overripe bananas with naturally increase the sweetness in the bananas. This will make it so you don’t need to use as much sugar and the result is still a perfectly sweetened muffin. Here are a couple of tips on how you can ripen bananas yourself.
- Begin preheating the oven to 225 degrees F. Then put the bananas on a baking sheet and cook for 20 minutes. Cooking low and slow will allow the bananas to caramelize and increases the natural sweetness.
- Another option is to place bananas in a closed brown paper bag. This will take longer to adequately ripen the bananas, but it does work great.
Gluten free muffin baking tips
If you haven’t done a lot of gluten free baking or have had some bad luck along the way, I want to give some helpful tips. I promise that once you get the hang of it, you are going to love all the yummy muffins and baked goods you can make. If you have other questions, please reach out to me by email or in the comments below.
Instructions:
Preheat your oven to 350 degrees. Add your dry ingredients to a large bowl.
Best gluten free flour for baking muffins?
I have tested three gluten free flour blends in this recipe. I liked King Arthur Gluten Free Measure for Measure and Bob's Red Mill 1 to 1 Gluten Free Flour Blend. This doesn't mean other blends won't work, I just haven't tested any others. Try to avoid flour blends that are high in starch.
As always, if your blend does not contain Xanthan Gum, you will need to add 1 teaspoon.
Add the wet ingredients to a smaller bowl. Whisk to blend.
Pour the wet ingredients over the dry ingredients and add the pecans and raisins.
Add your muffin batter to a lined muffin tin about 3/4 full. Bake at 350 degrees for 20-22 minutes until done.
What do I do if the muffins have a mushy center?
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 mean, 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.
Why are my gluten free muffins crumbly?
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 when baking with a toothpick after 20 minutes of baking. 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. Make sure to use a level to scrape the flour off the top of the measuring cup to use an accurate amount of flour.
Looking for more delicious gluten free banana recipes? Take a look at these ideas:
- Drool-Worthy Gluten Free Banana Bread Pudding
- Gluten Free Banana Donuts With Chocolate Coconut Walnuts
- Irresistible Moist Gluten Free Banana Bars
- Gluten Free Banana Nut Butter Oat Cookies
- Banana Dulce Leche Pudding
📋 Recipe
Easy Gluten Free Banana Muffins
Delicious healthy moist gluten free banana muffins with pecans and raisins.
Ingredients
- 2 ripe bananas
- 2 eggs
- 1/3 cup melted coconut oil
- 1 cup almond milk
- 1 teaspoon vanilla
- 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
- 1/8 teaspoon salt
Instructions
- Preheat the oven to 350F degrees.
- In a large bowl, add the dry ingredients and whisk to blend.
- In a smaller bowl, add the bananas and mash with a fork.
- Add in the rest of the liquid ingredients 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.
- Bake for 20-22 minutes. Test by sticking a toothpick into the middle of a muffin. If the toothpick comes back clean they are ready.
- Remove from the oven.
Notes
To keep your muffins light and fluffy, it is important not to overmix your batter.
Nutrition Information:
Yield: 16 Serving Size: 1Amount Per Serving: Calories: 199Total Fat: 8gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 23mgSodium: 96mgCarbohydrates: 29gFiber: 2gSugar: 15gProtein: 4g
Please note this nutrition information is calculated by a recipe plugin and is an estimate based on the ingredients used in this recipe.
Barb
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
Sandi Gaertner
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.
Annie Hodgson
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
Sandi Gaertner
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