Gluten-Free Banana Muffins
Published
An easy recipe for gluten-free banana muffins. These soft and moist gluten-free banana muffins are made with simple ingredients and in only 30 minutes!
Gluten-Free Banana Muffins
If you enjoy my Gluten-Free Banana Bread, you are going to love my gluten-free banana muffin recipe! These gluten-free banana muffins have all the flavor of banana bread and are baked in only twenty minutes.
This is my go-to gluten-free muffin recipe to use up ripe bananas. My family loves the flavor combination of banana chocolate chip muffins the most. These gluten-free banana muffins are also delicious with chopped nuts, blueberries, or without any mix-ins.
This gluten-free banana muffin recipe is also easily made dairy-free, egg-free, or refined sugar-free. I have included all of the ingredient substitutions in the recipe card below.
You can see just how easy it is to make these gluten-free banana muffins in the detailed recipe step photos or in the recipe video.
Ingredients in Gluten-Free Banana Muffins
It only takes a few simple ingredients to make these gluten-free banana muffins. I bet you already have everything you need to make these muffins in your pantry.
- Bananas: Ripe bananas are the star ingredient. Not only do the bananas give these muffins their flavor, but also make these muffins moist. The riper the bananas the sweeter the muffins will taste.
- Baking Soda: Baking soda is what helps these gluten-free muffins rise. Don’t skip the step to add the baking soda to the mashed banans and allow to sit for a few minutes.
- Eggs: The whisked eggs help give the structure of the muffin. The height and texture of the muffins are determined by the balance between the eggs and the gluten-free flour.
- Granulated Sugar: Not only does sugar sweeten the muffins, but it helps the muffins be soft and moist.
- Pure Vanilla Extract, Cinnamon, Salt: All of these ingredients enhance the flavor of the banana muffins.
- Butter: The melted butter is used as the fat in the recipe. It’s the fat in the recipe that helps make the muffins not too dense.
- Gluten-Free All-Purpose Flour with Xanthan Gum: Using a gluten-free flour blend made with rice flour, starches, and xanthan gum mimics the taste and texture of traditional all-purpose flour. I bake with Pillsbury gluten-free flour.
- Chocolate Chips: Banana muffins are perfect for adding your favorite muffin mix-in. My family’s favorite is chocolate chips. You can also use chopped nuts, blueberries, or enjoy the muffins plain.
How To Make Gluten-Free Banana Muffins
- Preheat the oven to 350°F.
- Line a muffin tin with cupcake liners or spray with gluten-free cooking spray.
- In a large mixing bowl, mash the ripe bananas with a fork until completely smooth.
- Add the baking soda and stir to combine with the mashed bananas. Allow the mixture to sit for 1 to 2 minutes.
- Stir the melted butter into the mashed bananas.
- Add in the sugar, salt, ground cinnamon, pure vanilla extract, and whisked eggs and stir until combined.
- Add in the gluten-free flour and stir until fully combined.
- Stir in chocolate chips.
- Using a greased ice cream scoop or measuring cup, scoop the batter into baking cups lined/cooking sprayed muffin tin.
- Bake for 15-20 minutes or until a tester inserted into the center comes out clean. Please watch your oven because all ovens are different.
- Allow the muffins to cool. Enjoy!
- Store leftovers in an airtight container.
How to Make-Ahead, Store, Freeze, and Reheat Banana Muffins
To Make-Ahead:
This banana muffins batter can be easily made ahead of time. Place the batter in an air-tight storage container or cover the mixing bowl with plastic wrap and refrigerate until you are ready to bake the muffins.
To Freeze:
Once the banana muffins are completely cool, place the muffin tin with the muffins in the freezer for 15 minutes. Flash freezing keeps them from sticking together.
Once the muffins are flash-frozen, place the muffins inside a freezer-safe bag or freezer-safe air-tight container.
If you are using a plastic freezer bag, squeeze out all of the extra air in the bag. I have also found that if you double bag the muffins (place that bag inside another freezer-safe bag) it helps prevent freezer burn.
To Thaw Frozen Muffins: The muffins can be defrosted overnight in the refrigerator. The muffins can be thawed in the oven by wrapping them in foil and warming them for 10 minutes at 350°F. The muffins can also be warmed up in the microwave for 30 seconds to 1 minute.
To Store: Store leftovers in an airtight container. Make sure the muffins are completely cooled or any steam trapped in the plastic storage bag or container will create condensation and make the muffins sticky.
Banana Muffin Mix-Ins
It is easy to add your favorite muffin mix-ins to the gluten-free banana muffin batter. Once you have made the banana muffin batter, stir in ½ to 1 cup of your favorite mix-in. Some of my family’s favorite banana muffin mix-ins are chocolate chips, blueberries, or chopped nuts.
Tips for Making the Best Gluten-Free Banana Muffins
- Use ripe bananas as they are sweeter and make for a moister muffin.
- Do not skip the step of adding the baking soda to the mashed bananas first and allowing it to sit for a few minutes. The chemical reaction between the bananas and baking soda helps the gluten-free muffins rise.
- I always use cupcake liners when making muffins.
- I always use a greased ice cream scoop to make muffins. Using an ice cream scoop to measure out the muffin batter makes for uniformed muffins.
- For bakery-style muffins, fill the muffin cups to the top with the batter and then sprinkle with sugar.
Gluten-Free Flour
These gluten-free muffins were made with Pillsbury gluten-free flour. It is a cup-for-cup all-purpose gluten-free rice flour blend and already has the xanthan gum and starches in it.
Most gluten-free all-purpose flour blends have starches and xanthan gum already in them. The xanthan gum helps replace the elasticity and texture of gluten. So make sure to check the ingredients of your gluten-free flour as not to add any extra xanthan gum to your flour if it already includes it. If you do, you will get gummy muffins!
This recipe will not work with almond, oat, or coconut flour, but we also have another banana muffin recipe with almond flour.
Tip For Measuring Gluten-Free Flour
It is super important to use a measuring cup made for dry ingredients (not a pyrex liquid measuring cup) to measure gluten-free flour. I measure the gluten-free flour with the “spoon & level” method.
I use a large spoon to scoop the flour into the measuring cup. Then I use the back of a knife to level off the top of the measuring cup.
Please do not scoop the flour directly out of the bag with your measuring cup. If you do, you could end up with more flour than is called for in the recipe.
Ingredient Substitutions for Gluten-Free Banana Muffins
I have test-baked these gluten-free banana muffins with several different ingredient substitutions.
For Dairy-Free:
- For the butter, you can use dairy-free or vegan butter. I like Smart Balance buttery spread. You can also use melted coconut oil.
- For the chocolate chips, use gluten-free and dairy-free chocolate chips. Several brands that I like are Enjoy Life, Nestle Allergen Free Semi-Sweet Morsels, and Great Value Organic Semisweet Chocolate Chips (free-from).
For Egg-Free:
- You can substitute the eggs with Bob’s Red Mill gluten-free egg replacer.
For No Refined Sugar:
- You can substitute the granulated sugar for ½ cup of pure maple syrup or coconut sugar. I have not tested this recipe with any other sugar or sugar-free substitutions.
Easy Gluten-Free Banana Muffins
You only need one bowl, a fork, and a large spoon to make these gluten-free banana muffins. In just thirty minutes, you can enjoy moist banana muffins.
This muffin batter can be easily made the night before for a quick and easy breakfast. The banana muffins can also be frozen and defrosted easily in the microwave.
This gluten-free muffin recipe is the perfect way to use up your ripe bananas. These banana muffins are an easy-to-make gluten-free breakfast or snack.
More Gluten-Free Muffins Recipes To Try!
- Easy Gluten-Free Apple Cinnamon Crumb Muffins {Dairy-Free Option}
- Gluten-Free Pumpkin Crumb Muffins {Dairy-Free Option}
- Gluten-Free Zucchini Muffins {Dairy-Free}
- Gluten-Free Double Chocolate Muffins {Dairy-Free Option}
★Did you make this recipe? Please give it a star rating below!
Gluten-Free Banana Muffins
Ingredients
- 3 large bananas, ripe, The riper the bananas (black spots), the sweeter the muffins will be. About 1 and 1/2 cups mashed.
- 1 teaspoon baking soda
- 1/3 cup butter, melted, For dairy-free use Smart Balance or coconut oil.
- 1/2 cup granulated sugar, For no refined sugar use pure maple syrup or coconut sugar.
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 1 teaspoon pure vanilla extract
- 2 large eggs, whisked, For egg-free use Bob's Red Mill gluten-free egg replacer.
- 1 1/2 cups gluten-free flour all-purpose flour with xanthan gum, I like Pillsbury gluten-free flour. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
- 1/2 cup gluten-free chocolate chips, For dairy-free use Nestle Allergen Free Semi-Sweet Morsels or Enjoy Life.
Instructions
- Preheat the oven to 350°F.
- Line a muffin tin with cupcake liners or spray with gluten-free cooking spray.
- In a large mixing bowl, mash the ripe bananas with a fork until completely smooth.
- Add the baking soda and stir to combine with the mashed bananas. Allow the mixture to sit for 1 to 2 minutes.
- Stir the melted butter into the mashed bananas.
- Add in the sugar, salt, ground cinnamon, pure vanilla extract, and whisked eggs and stir until combined.
- Add in the gluten-free flour and stir until fully combined.
- Stir in chocolate chips.
- Using a greased ice cream scoop or measuring cup, scoop the batter into baking cups lined/cooking sprayed muffin tin.
- Bake for 15-20 minutes or until a tester inserted into the center comes out clean. Please watch your oven because all ovens are different.
- Allow the muffins to cool. Enjoy!
- Store the completely cooled muffins in an airtight container.
Notes
- I like Pillsbury gluten-free flour. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
- To Store: Store leftovers in an airtight container. Make sure the muffins are completely cooled or any steam trapped in the plastic storage bag or container will create condensation and make the muffins sticky.
- To Freeze: Once the banana muffins are completely cool, place the muffin tin with the muffins in the freezer for 15 minutes. Flash freezing keeps them from sticking together. Once the muffins are flash-frozen place the muffins inside a freezer-safe bag or freezer-safe air-tight container. If you are using a plastic freezer bag, squeeze out all of the extra air in the bag. I have also found that if you double bag the muffins (place that bag inside another freezer-safe bag) it helps prevent freezer burn.
- To Thaw Frozen Muffins: The muffins can be defrosted overnight in the refrigerator. The muffins can be thawed in the oven by wrapping them in foil and warming them for 10 minutes at 350°F. The muffins can also be warmed up in the microwave for 30 seconds to 1 minute.
- For Dairy-Free: Use Smart Balance buttery spread and Nestle Allergen Free Semi-Sweet Morsels.
- For Egg-Free: Use Bob's Red Mill gluten-free egg replacer.
- For No Refined Sugar: Use pure maple syrup or coconut sugar.
- Mama says, "Always check your labels!"
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These came out amazing and perfect! I used coconut oil and coconut sugar. I tried these with gluten free rolled oats ground up and then sifted before adding to the wet mixture. The muffins came out very light not too sweet and delicious!
I used GF flour, agave in place of sugar, and coconut oil
Best GF muffins I have had thus far!
I had 4 bananas so I used all four BUT I was on the phone, distracted, and forgot about the sugar! Duh. These still came out so tasty, sweet and moist.
So yummy! I substituted coconut oil for butter, and maple syrup for the sugar. They were very moist which isn’t always a given with gluten free recipes. Will be making these again!
We made these and used a small size muffin tin. Came out great about the same baking time..we do not use xathum gum due to allergy so we added and extra egg. They were delicious.
I make these weekly for my gluten intolerant daughter. They are delicious, they rise beautifully and have a good crumb.
Could I use like Avocado oil instead of butter? I just want them to be very moist, so what would you recomend?
Hi Loou, we haven’t tried it with avocado oil instead of butter. But let us know if you do!
Love this recipe! Family loves it!
moist and tasty!
We didn’t have the right flour so we used what we had on hand. Then we put them in the waffle maker. The kids loved them!!!!
Perfection!! I used maple syrup (trying to cut down on sugar). Moist and so flavorful. My daughter loves them and she does not have a gluten intolerance like me. Thank you so much for sharing this with us. Love your recipes.
Perfection!! I used maple syrup (trying to cut down on sugar). Moist and so flavorful. My daughter loves them and she does not have a gluten intolerance like me. Thank you so much for sharing this with us. Love your recipes.
They turned out exactly as shown. Very delicious with walnuts and craisons.
This is a good, tasty recipe. The only issue I had was that it only produced ten standard sized muffins.
I’ve used this recipe several times – always with good results. Thank you!!!!!
Made this with coconut oil and chickpea flour for extra protein and they came out amazing! Thankyou!!
So delicious! My kiddo and I love making these for school/work lunches. ☺️
I have been cooking gluten free for years and when these muffins were ready, wow! They had actually risen like a regular muffin! They are soft, fluffy and delicious!
These are incredible! I made these tonight for my husband and I. We wanted to keep eating them and I used the healthier options ( coconut oil and coconut sugar ). Thank you for sharing these and I will be making these again for sure 🙂
Super easy to make, light fluffy and taste great!
I just found out my 6 year old is Gluton Free and this site is amazing! Trying lots of different recipes. Unfortunately these ones were not a hit with the family – their feedbake was that the texture was grainy and it tasted synthetic. Not sure if it’s the brand of GF flour I’m using…will mix it up next time for another brand.
Hi Holly, that certainly could be the issue. Different brands are made with different blends of ingredients, and they can contribute to a gritty/sandy texture. We like Pillsbury and Better Batter brands best!
I strongly suggest Bob’s Red Mill Gluten Free 1 to 1 Baking Flour for baking. The recipe is good but for me it turned out to be too dense, so the next time I added a teaspoon of baking powder and they came out perfect and delicious.
Took 30 min at 350 not 20.
This was my first gf baking attempt, and I used Bob’s Red Mill 1:1 and added Xanthan gum. they were PERFECT at 15 min, at 6300ft. my 2 year old is gobbling them up as I write this. happy to have found a recipe i can share with my family, and will be using again very soon!
I made these for a church event. They are so good!
Giving you 10 stars on this recipe. Absolutely amazing! Used sprouted gluten free flour blend so had to add xanthan gum. They came out perfect. Your instructions were very easy to follow. Can’t wait to try other recipes.
I make these pretty often. My family LOVES them!
Tried them with a mixture of milk chocolate, unsweetened bakers chocolate(cut up) and cocoa powder. I make my own gf flour since xanthan comes from corn(can’t eat either) so I use a mix of rice flour, oat flour and almond flour and corn free baking powder. Came out amazing. A truly sophisticated adultish taste. P.S. your explanations and attention to detail on your recipe is fabulous.
So yum and so easy! Followed the original recipe but used 1 part tapioca flour and 2 parts brown rice flour and they turned out great!
Excellent results. Thank you
Such good texture and flavor!
your stuff is genius! better than recipes with regular flour. I made this for my toddler so for sugar used 1/4c maple syrup and 1/4c brown sugar for some extra flavor… was DELICIOUS!
Hi! Can I substitute the granulated sugar with honey?
Hi Camila, it should work!
This is a heaven and super easy recipe!
These muffins turned out great! I normally use Bob’s Red Mill GF but tried King Arthur GF this time. Easy and not too sweet! Thanks
Hello! I’ve made these and OH MY GOSH they don’t even taste Gluten-free! I fooled my whole family with this recipe (we can’t have gluten).. it’s so good to be able to eat good food without feeling sick, Thank you so much for this recipe!
-Hudge, some random 13 year old
Very easy to follow, loved the accompanying pictures.
Just making them now but I don’t know if they will turn out at all:
Putting the mix into the muffin tins I noticed little white bits…though I was sure I had mixed the banana well, I pinched one of the bits: it was unmixed flour bits.
So, that was the first “oh noooo!”….then I realized I hadn’t added the nuts!
Good grief.
So – your recipe looks great, and I’m just waiting to see how my technique for assembling it comes out. 😹😹
These are the best! Thank you!
Just made then and turned out great!!! I used King Arthur GF Measure for Measure flour.
I just made this recipe using Bob’s Red Mill Gluten Free 1 to 1 Baking Flour and kept some muffins plain, some with chocolate chips, and the rest with chopped strawberries and sugar. These are moist with delicious banana flavor and easy to make in one bowl! Thank you for this great recipe!
Thank you for this yummy recipe! I just recently learned I have a gluten sensitivity , this has turned my world upside down! I’ve been having sweet tooth for muffins . This recipe is beginner baker friendly, which is me :). Really enjoyed these moist, flavorful, banana muffins !
I was admittedly skeptical on how these would turn out since I’ve never made banana bread in this particular way (re: adding baking soda to the bananas) but I was pleasantly surprised – they turned out amazing! Made with Namaste gluten free perfect flour blend and coconut sugar. This will be my new go-to banana muffin recipe!
These are fabulous! I used Anita’s gluten free flour and added some xanthum gum as the flour blend doesn’t have it. I also added some flax and hemp seeds to the batter. I topped these with some chopped walnuts and pumpkin seeds. I would definitely make these again but double the recipe. thank you!
Aloha from Hawai’i! I’ve tried a lot of GF Banana Muffin recipes and by far, this is my favorite! Good rise, moist and the batter fills 12 muffin slots perfectly 🙂 Mahalo!
These muffins are really moist and delicious. I left out the chocolate chips as I’m not fond of them. Next time I’ll try out the maple syrup version and add some walnuts. Wonderful recipe, thank you!
Thank you Ms. Roberts, for sharing this and many other delicious recipes.
I have tried several gluten-free recipes for banana bread, and this one has easily became one of our favorites!
Awesome recipe! I’m really impressed with these, they are wonderfully moist and full of flavour. I will be checking out more of your recipes; it takes excellent baking skills to create a recipe like this! I especially like your method for the rise. They taste much nicer without needing to add tons of baking powder. The rise on my muffins was perfect!
It’s taken me a while to find a good gluten free banana muffin. I was keto for so long I’m having to relearn regular gluten free baking! I used to make a wonderful keto banana walnut muffin so I went 50/50 on the chocolate with walnuts. I only had Demerara sugar so I used that. Otherwise my only change was adding some 100% organic banana powder because I keep it in the cupboard for flavouring Nutri-Brex (I used to love banana flavoured weetabix).
If there’s anyone looking for a decent flour for this in the UK – I used Asda Plain gluten free (220g with 1/4 tsp xantham gum). It’s the only gluten free flour without tapioca and I find it works well. I did use 4 medium bananas though so 220g was where I was happy with the consistency.
These muffins were excellent, quick and easy!
Very curious about the reasoning behind activating the baking soda at the beginning. I’m planning on baking these in a cake pan, so I’m nervous about not getting enough lift lol!
I may add it with the dry ingredients and see what happens. (I’m also doubling the recipe)
Hi Mary, mixing the baking soda with the bananas allows it good contact with the acid present in the bananas. This helps to ensure a good rise!
There awesome thank u
These are delicious & were great fun to make with my 6 & 8 y/o granddaughters. Thx for this yummy recipe
Worked out very well!
So easy to make.. delicious… the kids were crazy about them!
HELP!! I just made these, followed the recipe to the word, but something isn’t quite right. The batter turned out very soupy. It didn’t look like the video at all. It was very watery. I baked it for 25 minutes and it was still very wet. I pulled them out and they smell amazing and taste awesome, but they are wet. What did I do wrong??
Hi Jodi, what brand of GF flour did you use? Different brands require different levels of hydration!
Hi, Thank you for responding!! I used Bob’s Red Mill 1 to 1.
With Bob’s Red Mill, it is definitely possible that you would need to add more flour and/or let the batter rest to allow it extra time to hydrate.
Made this recipe several times. I use Bobs 1:1 gf flour, 222 grams = 1 1/2 cups.
Added 1T Apple cider vinegar to the banana baking soda mix. Also let the mid set for 5 mins before putting into tins. Used small muffin tins.
May I ask what the apple cider vinegar does to the mixture? After making this mixture with maple syrup I’m also finding it excessively loose and am skeptical it will bake properly. I’m leaving it in the fridge for a bit to rehydrate as suggested above in hopes it will thicken a bit. We’ll see…crossing my fingers.
Tastes like a chocolate chip cookie!
I love all of MKGF’s muffins but these are the household favorite! My kids ask for them literally every week. I’ve made them for guests many times as well and they never know they’re even GF! Thank you for another great recipe!!
SO GOOD. I’ve made them a few times now with King Arthur 1:1 baking flour and they turn out perfect every time. This time I made them as mini muffins, lightly sprayed the muffin cups so they’d be easier to get out. They baked at 350 for about 11-12 minutes, and it made about 40 (without chocolate chips). Thanks for the great recipe!
Very yummy. I made some with chopped strawberries with the bananas. Thank you for the recipe!!!
Fantastic recipe!
I used blueberries instead of chocolate chips and subbed in coconut oil instead of butter. Also as suggested, used maple syrup instead of sugar.
Love the fluffiness with these muffins, great texture!
Thanks for posting 🙂
Delicious and fluffy. I made changes for what I had on hand- Miyokos ‘butter’, coconut sugar and King Arthur’s gf baking flour. I will definitely make these again!
Another win for gluten free living. I’m definitely subscribing! These are delicious!
Definitely one of the best Gluten free banana muffins I’ve made …love it …I used brown sugar instead of white sugar and it’s taste amazing ..thank you for your awesome recipe ..can’t wait for the kids to try it… midnight baking is what I love to do at times to surprise the kids in the morning with some special treats 🤗🙌
Best gluten-free recipe I have ever tried! These muffins were amazing; my hubby is thrilled to have something this tasty!!! I am going to read every word on your website and find more 5-star recipes. Thank you!!!
THE BEST muffins I’ve ever made! This recipe has a perfect blend of cinnamon, banana and chocolate!
Excellent. Chocolate chips add a lot. I Added walnuts also. Very moist and tasty.
ABSOLUTELY amazingly delicious and soo easy! I didn’t have enough bananas to double the recipe so I used 2c smashed ripe bananas and 1c pineapple (meant to leave a little chunky but turned out liquid but it worked!!). They domed up beautifully! This recipe will become a family heirloom—so hard to find gluten free recipes that have such a fine, moist crumb! Thank you!!
Really yummy and really easy to make!
Best gluten free muffins! They are so fluffy and delicious!
Great recipe! I subbed in coconut oil and maple syrup. I used flax seed powder in place of eggs, chia seeds in place of xanthan gum with brown rice flour. They turned out super amazing! We will be making these again!
This is my go to muffin recipe. I’ve added chocolate chips, cranberries, and pecans and they’ve come out great. I also substituted the sugar with maple syrup.
This is my go to muffin recipe. I’ve added chocolate chips, cranberries, and pecans and they’ve come out great.
made it twice, so yum <3
So nice and not bad for calories, made 14 instead of 12. Scrummy warm x
My best friends granddaughter (almost 3 years old) is visiting and must be gluten and dairy free. I made this recipe today and am absolutely in awe! No one would know that it’s gf and dairy free! Thank you!
Made them this afternoon and they were delicious. Easy and ffast to make.
Thanks for the recipe.
Great recipe!
I used pecans instead of chocolate chips, very yummy!
Made this am, very easy and are delicious. Thank you
This recipe is excellent! I substituted chopped walnuts for the chocolate chips. You would never know these are gluten free.
Thank you so much!!!!
This recipe is my go-to now!! So easy, and versatile with different flours. I’ve also doubled the recipe with good results:)
turned out great!
These are Soooo Good! I made them with maple syrup and they are truly PERFECT. I think the baking soda in the bananas is brilliant, they are both light and delicious. Thank you!!!
Rating on previous reply no correct. They should get a 10 star rating!
I accidentally used the King Arthur 1-to-1 bc bread flour, but OMG these are the most plump and perfect muffins! I used 1/3c honey instead of the granulated sugar and could go either way on needing more. Best of all, my kids helped make this and said it was our best yet! Thank you for this recipe! I’ll definitely keep it on hand!
A very good recipe. I have made it as written (-chocolate chips) and again today with some changes. I doubled the batch, used coconut oil and replaced 1 cup of gf flour with gf old fashioned oats. It made 24 muffins.
I would be interested to know if anyone has tried something other than vanilla in these?
I’m very happy how these turned out. Nice and moist but not dense.
I accidentally put in 3 eggs instead of two because I read the recipe wrong.
They took 4 minutes longer to bake.
Besides that….delicious!!
Fantastic! My husband can usually tell when I make something gluten free because it usually is not the same texture and on the drier side or chewier. ( I’m GF, he’s not). He loved these. So moist. Since I only had 3/4 cup mashed banana, I used 3/4 applesauce to fill in the difference, used coconut oil and coconut sugar and Bob’s 1:1 Baking flour. I split the batter in half and added to my batter 3 tbsp hemp heart seeds, 1/2 cup chopped pecans and almost 1/2 cup Enjoy life mini chocolate chips. He wanted peanut chips in his. This recipe will be my go to from now on!!
Awesome recipe, probably the the best muffins I’ve ever made! (I used my own gf flour blend which is a Bob’s 1:1 copycat and Country crock plant based butter).
Keep on coming back to this one. It just never fails.
I sometimes skip the chocolate for a healthier option and it is just as good.
Absolutely fantastic muffins, my new favourite recipe!! thank you! x
They turned out PERFECTLY! I used brown sugar, Namaste gluten free flour and coconut oil also 4 bananas. Thank you for all your absolutely amazing recipes! That actually WORK💜
I added hemp seeds and walnuts and used 1/4 less flour and they were amazing! I also used 1/2 almond milk instead of eggs. Very happy with these muffins! I love all you recipes! Thanks a million!
Made them just as the recipe directed. Absolutely amazing without any crumbs!
These muffins turned it so moist and delicious. I used coconut oil and substituted 1/2 cup oat flour. I also used chia seeds instead of the eggs. Totally amazing recipe!
These banana muffins were absolutely delicious. My granddaughter made them with a a bit of supervision. Her family loved them and so did I!
We also made the strawberry cake….It rates 10 stars. Could not tell it was gluten free at all.
GREAT recipe! I avoid DEGS (dairy, eggs, gluten, and processed sugar) for my wife and subbed 1to1 flour, egg replacer, and coconut sugar. Still a GREAT recipe. Mmm. Still warm w butter…yum! Thank you!
great recipe this one is a keeper! thanks so much!
These are AMAZING!!!! Thank you so much for sharing!
Sooooo freaking good. However, I didn’t use vanilla and substituted the sugar for maple syrup. Bobs Red Mill 1-to-1 flour worked perfectly. I also baked for 26 minutes. Can’t wait to make these more often and try different add ins. Thinking strawberries and blueberries next time!
These were so so delicious. I could not even tell they were gf and I’m a texture snob for sure. They were soft and fluffy and perfect and I could not be happier. Gluten free life isn’t so bad with recipes like this! Thank you so much!
I used King Arthur measure for measure and let the batter sit before baking just to make sure the flour was hydrated and they wouldn’t turn out grainy (my biggest beef with gf baking) and like I said they were perfect!
Amazing just like a regular Banana muffin , this will be my recipe from now on!
Yum! I cut back the sugar, used olive oil and ground bran buds and old fashioned oats for flour. This is a great recipe!
After reading all the comments, I feel like a broken record, but these are the best ever muffins I have ever made! I think the secret is in adding the baking soda to the bananas to activate. Genius! How did you kcome up with that trick?
Easy and quick recipe. I used chopped pecans instead of chocolate chips, refined coconut oil and a bit less than 1/2 C of coconut sugar. They are delicious. Thank you!
These are delicious. How long do they store for on the counter/in the fridge/in the freezer? Thanks!
I am so happy that you enjoyed them Claire! I recommend storing the muffins for up to 3 days and freezing for up to 3 months.
These are good but they are gritty. I see that letting the batter rest before baking may be the answer?
I just made these muffins. They were wonderful. So moist, not dry at all. Saving a couple for my daughter and a good friend who are also gluten free. I used gluten free 1-1 flour and added walnuts. Next time I will try the chocolate chips. This will definitely be my go to recipe. I will also check your other recipes. Thank you.
YUM YUM! I used this recipe last night and it smelled so good. It was easy to make, instructions were concise and easy to follow. Had it this morning and my toddler has eaten 3 already!! Thanks so much for this!
Just baked these yesterday. Recipe was concise and easy to follow. Loved the tips too! I am freezing them to serve for Christmas morning brunch, but tried one first. My not-gluten-free husband enjoyed one as well
A favorite with the whole family. Using coconut sugar I add a tablespoon of honey
these turned out awesome!!! I made these last week and am terrible at saving recipes I wish to repeat, and then spend more time searching for the recipe than baking. I am not making these yet, but I had to come find the recipe and actually save it so it’s ready to go next time. Thank you!!!!!
Wonderful and easy! Everyone at our house loves the hint of cinnamon!
I used Country Crock vegan butter, Krustez gf ap flour, and omitted chocolate chips and they came out amazing. I’ll add walnuts next time!
Excellent. I used Bob’s Red Mill gf flour mix and added 1/2 cup chopped walnuts. Thanks
These were the best banana muffins, with or without gluten, I have ever baked. And I have baked quite a lot of banana muffins. My celiac and non-celiac family members all devoured them. Next time I will triple the recipe.
So moist and flavorful! All in our family loved them, gf or not!
Good base recipe with lots of options. I added chopped walnuts and raisins that were soaked in GrandMarnier. I love it that it makes 12 regular sized muffins. This is my first time at your website and I’ll be back.
I used ghee instead of butter, maple syrup instead of granulated sugar, used King Arthur’s Gf flour, added blueberries and walnuts. They tasted amazing! I saved the recipe for future reference, thank you! 🙂 Also, my bf who is not on my restricted diet said they tasted great as well.
These turned out great! I added walnuts to some of them as well.
It was a very tasty recipe and easy to make. That is my granddaughter’s review, as she made it. Out of four of us only one eats gluten free. All four of us really enjoyed the muffins. We used Robin Hood gluten free flour next time, if we can find it, we might try Pillsbury flour, although Robin Hood was good.
These were simple, hearty banana muffins! They weren’t overly sweet, as I used about 1/4 less than the sugar called for which I like. I added 1/2 teaspoon of xanthan gum and a bunch of finely chopped walnuts. Cut in half with a little bit of butter, and it makes for a yummy snack. Love your recipes, thank you.
These muffins do not disappoint! My gluten loving kiddos even enjoy these, which makes for a happy mama who can now bake for her kiddos again! Thanks for the great tips ie: let the baking soda sit with the bananas!
These were perfect! After 13 years of cooking GF / DF, I have to say that your recipes are our hands-down favorites. Thank you so much for all that you do to bring smiles to our kitchen and our loved ones!
Fabulous !!!! Maple syrup was a delicious substitute for sugar. This is now my go to banana muffin recipe