Gluten free banana bread muffins are a warm, comforting treat that’s perfect any time of day. They’re an ideal use for ripe or overripe bananas and produce moist, tender muffins with a simple, straightforward method. This easy recipe yields soft, fluffy muffins without complicated steps, making it great for busy mornings, snacks, or casual gatherings.
Made from pantry staples, these homemade gluten free muffins are reliable and family-friendly. With ripe bananas, a touch of cinnamon, and a tender crumb, they taste like classic banana bread in convenient single-serving form.
These gluten free banana bread muffins are quick to whip up and a smart way to use up bananas that are past their prime. The result is comforting, flavorful muffins with a moist interior and a lightly golden top.
They make a great addition to brunch, a bake sale, or a quick grab-and-go breakfast. Once you try them, they’ll likely become a regular in your baking rotation.
Ingredients
- Gluten free flour (1 1/2 cups)
- Baking powder (1 tsp)
- Baking soda (1/2 tsp)
- Ground cinnamon (1 tsp)
- Salt (1 tsp)
- Overripe bananas (3)
- Unsalted butter, melted (1/2 cup)
- Brown sugar (1/2 cup)
- Granulated sugar (1/4 cup)
- Large eggs (2)
- Vanilla extract (1 tsp)
Instructions
Preheat the oven to 350°F (175°C). Grease or line a 12-muffin pan with parchment liners and set aside.
In the bowl of a stand mixer (or a large mixing bowl if using a hand mixer), combine the melted butter, brown sugar, and granulated sugar. Mix until smooth. Add the eggs and vanilla extract and blend until combined. Add the overripe bananas and mix until the bananas are broken down into small pieces.
In a separate bowl, whisk together the gluten free flour, baking powder, baking soda, ground cinnamon, and salt until evenly distributed.
Pour the dry ingredients into the wet ingredients and mix just until combined. Avoid overmixing to keep the muffins tender.
Remove the bowl from the mixer and fold the batter gently with a spatula to ensure the bottom is fully incorporated.
Spoon the batter evenly into the prepared muffin pan, filling each cup about three-quarters full.
Bake at 350°F for 25–30 minutes, or until the muffin tops are golden brown and a toothpick inserted into the center comes out clean. Baking time can vary slightly depending on your oven.
Allow the muffins to cool in the pan briefly, then transfer them to a wire rack or a sealed container. Store on the countertop for up to two days, or refrigerate for up to five days.
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I source many of my gluten free ingredients from specialty retailers that offer a wide selection of staples and pantry items, which can be especially helpful if local grocery options are limited.
Gluten Free Banana Bread Muffins
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- Author: Elaine VanVleck
- Total Time: 45 minutes
- Yield: 12 servings
- Diet: Gluten Free
Description
These gluten free banana bread muffins are a cozy, easy-to-make treat that turn overripe bananas into a soft, flavorful muffin. The recipe is straightforward and yields consistently tender results.
Ingredients
- 1 ½ cups gluten free flour
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp ground cinnamon
- 1 tsp salt
- 3 overripe bananas
- ½ cup unsalted butter, melted
- ½ cup brown sugar
- ¼ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
Instructions
Preheat the oven to 350°F. Grease or line a 12-muffin pan with parchment liners and set aside.
In a mixer bowl, combine melted butter, brown sugar, and granulated sugar until smooth. Add eggs and vanilla, blending until combined. Mix in the overripe bananas until broken down.
In a separate bowl, whisk together the gluten free flour, baking powder, baking soda, cinnamon, and salt.
Gently fold the dry ingredients into the wet just until combined; do not overmix.
Stir with a spatula to ensure the bottom of the bowl is incorporated.
Spoon the batter evenly into the muffin pan.
Bake at 350°F for 25–30 minutes, until golden and a toothpick inserted in the center comes out clean.
Cool briefly in the pan, then transfer to a sealed container. Store on the counter for up to two days, or refrigerate for up to five days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast, Snacks
- Method: Baking
- Cuisine: Gluten Free
Top Tip
These muffins freeze very well. Make a double batch and freeze extras in a freezer-safe container or bags for quick breakfasts later.
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Frequently Asked Questions
Choosing a good gluten free flour blend that includes a binder such as xanthan gum helps improve structure and rise. Including baking powder (and a small amount of baking soda when a recipe includes acidic ingredients) is important for lift. These elements together contribute to a light, fluffy muffin.
Homemade muffins lack preservatives, so keep them in a sealed container. They’ll be fine on the counter for a couple of days; move them to the refrigerator for longer storage, up to about five days, or freeze for longer-term keeping.
