These moist, fluffy, Gluten-Free Banana Muffins will have you coming back for seconds. Cinnamon and banana join together to make these warm, tender muffins. And they’re deliciously easy to make!
Need a variety of muffins? Try these gluten-free blackberry muffins, easy cinnamon roll muffins, banana protein muffins, sourdough muffins, and dairy-free muffins (and gluten free!).
I don’t know about you, but I love bananas in baked goods. They bring sweetness and moisture to recipes without even trying. Yeah, sometimes I think bananas are showing off too. But in this case, I’m not mad about it at all. In fact, I love them for it! I hope you love this recipe as much as my family and I do.
Why I Love Muffins:
- Easy – Whether I’m making muffins first thing in the morning or making them ahead ahead of time, they are delightfully quick and easy to make. Much like these easy frozen waffles.
- Time-saving – Mornings get busy. When I’m trying to get the kids out the door for school or practice or games or even just trying to make sure I have everything on my to-do list, it’s so nice to have breakfast ready. Whether it’s this muffin recipe or strawberry baked oats, I have something I can count on for busy mornings.
- Gluten free – This is no surprise, right? Most of my recipes are gluten free because I’m absolutely passionate about spreading the good news about gluten-free options! If you’re ready for more gluten-free breakfast, try this gluten-free eggs benedict casserole or this gluten-free french toast casserole. I hope you love them as much as my family and I do.
What Goes Into These Muffins?
- Gluten-free flour – Use whichever one you like best!
- Bananas – Choose some nice, ripe bananas. Not too ripe, of course, but you want the sweetness and moisture to shine through.
- Baking powder and baking soda – Important ingredients for any baked good to make sure everything fluffs up the way it’s supposed to.
- Salt – That all important ingredient that balances the flavors.
- Cinnamon – Mmm, this makes the whole recipe sing with flavor and makes your kitchen smell amazing while you bake.
- Melted butter – Everything is better with butter, right?
- Brown sugar – This little ingredient brings the caramel flavor out in the recipe.
- Eggs – An amazing ingredient that brings everything together.
- Vanilla extract – Gives the flavor profile in this tasty muffin exactly what it needs to make it perfect.
- Milk – For that little bit of creamy moisture.
How to Make Banana Muffins:
Preheat your oven to 350°F (175°C).
Prepare: Line a 12-cup muffin pan with paper liners or grease the cups lightly with cooking spray to prevent sticking.
Whisk: In a large mixing bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, and cinnamon until well combined. Set aside.
Peel the bananas and place them in another bowl.
Mash: Using a fork or potato masher, mash the bananas until they are smooth and no large lumps remain.
Combine: In a separate mixing bowl, combine the melted butter and brown sugar. Mix until the sugar is fully incorporated into the butter.
Beat: Add the eggs and vanilla extract to the butter-sugar mixture. Beat well until the mixture is smooth and creamy.
Stir in the mashed bananas and milk until everything is well combined.
Pour the wet ingredients into the bowl with the dry ingredients.
Fold: Gently fold the wet and dry ingredients together using a spatula or wooden spoon. Mix until just combined. Be careful not to overmix, as this can result in dense muffins.
Bake: Place the muffin pan in the preheated oven. Bake for 18-20 minutes, or until the muffins are golden brown on top and a toothpick inserted into the center comes out clean.
Cool: Once baked, remove the muffin pan from the oven and allow the muffins to cool in the pan for 5 minutes. Transfer the muffins to a wire rack to cool completely.
Serve: the gluten-free banana muffins warm or at room temperature.
Make Ahead, Storing, and Reheating Instructions:
Make Ahead: These muffins work great when you make them ahead! Make the full recipe and they’re ready for breakfast the next morning.
Storing: You can store these muffins in an airtight container at room temperature for up to three days. Or freeze them for up to two months. I like to individually wrap these muffins and place them in a freezer bag.
Reheating: Pull out as many muffins as you need and let them thaw on the counter. For a fresh, warm muffin, microwave for about 15-20 seconds.
Recipe Variations:
- Banana nut – I love adding chopped nuts to this recipe. Just fold them into the batter right before spooning into the muffin tin.
- Streusel – I love adding streusel to muffins for that yummy, cinnamony, buttery crumble on top. Use your favorite streusel recipe and spoon it on top right before baking.
- Banana chocolate chip – Sometimes a dessert muffin is exactly what I need and bananas and chocolate go so well together. Fold some semi-sweet chocolate chips into the batter before spooning into the muffin tin.
- Dairy free – I like to substitute the milk and butter in this recipe with dairy-free options. You can use your favorite nut milk and Earth Balance butter (or your favorite) and the recipe turns out great!
More Delicious Gluten-Free Recipes:
- The BEST gluten-free carrot cake
- Gluten-free biscuits
- Easy gluten-free crepes
- Easy gluten-free tiramisu
- Gluten-free brunch recipes (31+)
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Gluten-Free Banana Muffins
Ingredients
- 2 cup Gluten-free flour
- 4 Medium Bananas or 3 large mashed
- 1 tsp Baking powder
- 1 tsp Baking Soda
- 1/2 tsp Salt
- 1 tsp Cinnamon
- 6 tbsp Butter melted
- 2/3 cup Brown sugar
- 2 Eggs
- 1 tsp Vanilla extract
- 1/4 cup Milk
Instructions
- Preheat your oven to 350°F (175°C).
- Line a 12-cup muffin pan with paper liners or grease the cups lightly with cooking spray to prevent sticking.
- In a large mixing bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, and cinnamon until well combined. Set aside.
- Peel the bananas and place them in another bowl.
- Using a fork or potato masher, mash the bananas until they are smooth and no large lumps remain.
- In a separate mixing bowl, combine the melted butter and brown sugar. Mix until the sugar is fully incorporated into the butter.
- Add the eggs and vanilla extract to the butter-sugar mixture. Beat well until the mixture is smooth and creamy.
- Stir in the mashed bananas and milk until everything is well combined.
- Pour the wet ingredients into the bowl with the dry ingredients.
- Gently fold the wet and dry ingredients together using a spatula or wooden spoon. Mix until just combined. Be careful not to overmix, as this can result in dense muffins.
- Spoon the batter evenly into the prepared muffin cups, filling each about 2/3 to 3/4 full.
- Place the muffin pan in the preheated oven.
- Bake for 18-20 minutes, or until the muffins are golden brown on top and a toothpick inserted into the center comes out clean.
- Once baked, remove the muffin pan from the oven and allow the muffins to cool in the pan for 5 minutes.
- Transfer the muffins to a wire rack to cool completely.
- Serve the gluten-free banana muffins warm or at room temperature.
Chandice Probst says
These banana muffins have the perfect texture and flavor plus they are so simple!