30-Minute Fluffy Gluten-Free Banana Muffins

One muffin stacked on top of another muffin on a countertop with more muffins blurred in the background. Walnuts sprinkled around the muffins.

5 from 1 vote

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!

Prep Time10

Cook Time20

Total Time30

Course: Breakfast, Dessert

Cuisine: American

Keyword: banana, breakfast, gluten-free muffins, muffins

Servings: muffins

Calories: 179kcal

Author: Chandice Probst

Cost: $10

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.

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