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Gluten-Free Banana Muffins

Best Gluten-Free Banana Muffins You’ll Love Baking at Home

Delicious and easy-to-make Gluten-Free Banana Muffins that are moist, tender, and perfect as a snack or breakfast.
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Prep Time 10 minutes
Cook Time 22 minutes
Cooling Time 5 minutes
Total Time 37 minutes
Servings: 12 muffins
Course: Breakfast
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 3 Ripe Bananas Use very ripe bananas for natural sweetness and moist texture.
  • 2 cups Gluten-Free Flour Blend Choose a blend with xanthan gum for tender crumb.
  • 1 tsp Baking Soda Helps the muffins rise perfectly.
  • 1/2 tsp Salt Balances sweetness.
  • 1 tsp Ground Cinnamon Adds warm flavor.
  • 2 Large Eggs Provide structure and moisture.
  • 1/4 cup Honey or Maple Syrup Natural sweeteners.
  • 1/3 cup Milk Dairy or plant-based.
  • 1 tsp Vanilla Extract Adds depth to flavors.
Optional Add-ins
  • 1/2 cup Chopped Walnuts or Pecans For crunch.
  • 1/2 cup Dark Chocolate Chips For indulgence.
  • 2 tbsp Ground Flaxseed Boosts fiber.

Equipment

  • Oven
  • Muffin tin
  • mixing bowls
  • Whisk
  • measuring cups
  • measuring spoons

Method
 

How to Make Gluten-Free Banana Muffins
  1. Preheat your oven to 350°F (175°C), and line a 12-cup muffin tin with paper liners.
  2. In a mixing bowl, mash 3 very ripe bananas until mostly smooth, about 1 minute.
  3. Whisk together 2 cups gluten-free flour, 1 tsp baking soda, ½ tsp salt, and 1 tsp cinnamon until mixed.
  4. In another bowl, beat 2 large eggs, then stir in ¼ cup honey, ⅓ cup milk, and 1 tsp vanilla extract.
  5. Pour wet ingredients into dry mix. Gently fold until just combined.
  6. Spoon batter into liners, filling each cup about two thirds full.
  7. Bake at 350°F for 18–22 minutes, checking at 18 minutes.
  8. Let muffins rest in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 180kcalCarbohydrates: 25gProtein: 3gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 150mgPotassium: 120mgFiber: 2gSugar: 5gVitamin A: 1IUVitamin C: 4mgCalcium: 2mgIron: 6mg

Notes

Store cooled muffins in an airtight container for up to 3 days. Refrigerate for a week or freeze individually for up to 3 months.

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