These 30-minute moist, fluffy, Gluten-Free Banana Muffins will have you coming back for seconds. Cinnamon and banana join together to make these warm, tender muffins. They are truly like a warm slice of banana bread but on-the-go. AND, they’re deliciously easy to make!
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.
They are perfect when you want a warm slice of banana bread but in the on-the-go form. We like to make a big batch on Sunday to enjoy throughout the week. Perfect gluten free meal prep for breakfasts.
Why I Love Muffins:
- Easy & Time Saving - 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. I found that keeping them in Ann airtight container keeps them extra moist for days. Don't just leave them out or they can dry out.
- Extra moist - We found that these muffins are extra moist during the development process thanks to the butter, eggs and milk mixed together. Each brings something to the texture.
- Super Versatile - My kids don't love nuts but I do so for me, adding chopped walnuts is a must. For them, chocolate chips are much more desirable and guess what? They totally fit! Feel free to get creative with what you add to these muffins.
What Goes Into These Muffins?
- Gluten-free flour - In the kitchen, we found that these muffins didn't need our regular combination of gluten free all purpose flour from King Arthur with some almond flour. Instead, we go all in with the gluten free all purpose flour which is great for those who can't have almonds AND it's one less ingredient. The texture is nice and still mimics regular muffins.
- Bananas (obviously) - But be sure to choose some nice, ripe bananas. Not too ripe, of course, but you want the sweetness and moisture to shine through so be sure they are soft.
- Salt - This is a simple ingredient but when left out (like we have done and regretted later) it just doesn't have the same POP that you want a banana muffins to have. Surprisingly, salt, makes the banana sweetness shine more.
- Cinnamon - Don't be tempted to skip this spice. I am telling you, this makes the whole recipe sing with flavor and makes your kitchen smell amazing while you bake too. It has a warmth and depth that makes these muffins extra special.
How to Make Banana Muffins:
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!).
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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30-Minute Fluffy Gluten-Free Banana Muffins
These 30-minute moist, fluffy, Gluten-Free Banana Muffins will have you coming back for seconds. Cinnamon and banana join together to make these warm, tender muffins. They are truly like a warm slice of banana bread but on-the-go. AND, they’re deliciously easy to make!
Servings: 12 muffins
Calories: 179kcal
Ingredients
- 2 cup Gluten-free flour
- 4 Medium Bananas or 3 large mashed
- 1 teaspoon Baking powder
- 1 teaspoon baking soda
- ½ teaspoon Salt
- 1 teaspoon Cinnamon
- 6 tablespoons Butter melted
- ⅔ cup Brown sugar
- 2 Eggs
- 1 teaspoon Vanilla extract
- ¼ cup Milk
Instructions
- Preheat your oven to 350°F (175°C) and 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. Then 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. Then stir in the mashed bananas and milk until everything is well combined.
- Pour the wet ingredients into the bowl with the dry ingredients and 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 ⅔ full and 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. Then transfer the muffins to a wire rack to cool down. Serve the gluten-free banana muffins warm or at room temperature.
Notes
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.
Nutrition
Serving: 1muffin | Calories: 179kcal | Carbohydrates: 27g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 43mg | Sodium: 249mg | Potassium: 71mg | Fiber: 2g | Sugar: 13g | Vitamin A: 223IU | Vitamin C: 0.01mg | Calcium: 52mg | Iron: 1mg
Chandice Probst says
These banana muffins have the perfect texture and flavor plus they are so simple!
Jen says
Do you use salted or unsalted butter for your muffins?
Chandice says
Salted but you could use either 🙂