{"id":45257,"date":"2023-04-12T08:36:23","date_gmt":"2023-04-12T12:36:23","guid":{"rendered":"https:\/\/beyondflourblog.com\/?p=45257"},"modified":"2025-04-04T09:16:36","modified_gmt":"2025-04-04T13:16:36","slug":"gluten-free-banana-muffins","status":"publish","type":"post","link":"https:\/\/beyondflourblog.com\/gluten-free-banana-muffins\/","title":{"rendered":"Gluten Free Banana Muffins"},"content":{"rendered":"

These moist gluten free banana muffins are easy to make, customizable, and actually taste BETTER than regular (wheat) banana muffins!<\/p>\n

\"A<\/p>\n

I\u2019ve been on an easy breakfast baking binge, developing and posting a bunch of gluten free recipes for muffins and quick breads.<\/p>\n

Today\u2019s blog post is my gluten-free banana muffin recipe!<\/p>\n

This recipe makes the best gluten-free banana muffins, right up there with my regular, wheat flour fluffy banana muffins - which were the best banana muffins I\u2019d had, before these gf banana muffins!<\/p>\n

This gluten free muffin recipe makes moist banana muffins with a tender crumb, great flavour, and the right amount of sweetness. <\/p>\n

They make a delicious snack or breakfast - best when reheated, but are actually really good straight from the fridge as well!<\/p><\/div>\n

A nice thing about this gluten free banana muffins recipe is that it\u2019s NOT an almond flour banana muffins recipe. <\/p>\n

I\u2019ve never been a fan of almond flour muffins - I don\u2019t find that almond meal makes for a good texture - AND it\u2019s always nice to have a nut free muffin option for those with additional allergies.<\/p>\n

These moist gluten-free banana muffins are also customizable!<\/p>\n

Your choice of milk can make them vegetarian if needed, you can vary the add-ins used, and get fancy with the muffin tops, if you like.<\/p>\n

Anyway, let\u2019s get to it! <\/p><\/div>\n

\"A<\/p>\n

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Ingredients<\/h2>\n

If you do much in the way of gluten free baking, you\u2019ll find that this easy recipe uses fairly simple ingredients.<\/p>\n

If not, the bulk of them are basic ingredients that can be found in any grocery store, the flours are usually easier to find in larger grocery stores, sometimes in the health food section.<\/p>\n

A few notes for you:<\/p>\n

Gluten-Free Flour Mixture<\/h4>\n

As with all of my gluten-free baking, I use a gluten free flour blend measured from individual flours, which I design for each recipe, specifically.<\/p>\n

I\u2019m not a fan of premade gluten free \u201call purpose flour\u201d mixes - they tend to use the cheapest flours and starches possible, and don\u2019t mimic the use of wheat flour at all. <\/p>\n

All that rice flour and starch tends to lead to undesirable textures, and it doesn\u2019t really taste like much. <\/p>\n

The gluten free flours I use for making gluten-free muffins taste much better than regular flour, and produce a nice, soft muffin without much fuss, wait time, etc. <\/p>\n

It also ends up to be FAR cheaper than using the pre-mixes.<\/p>\n

I use:<\/p>\n

Light Buckwheat Flour<\/a>
\nSorghum Flour<\/a>
\nCoconut Flour<\/a>
\nXanthan Gum<\/a>\t<\/p>\n

If you like baking muffins and quick breads, know that this is my go-to blend for these kinds of recipes, so you can definitely get some use out of them! They\u2019re great to have on hand.<\/p><\/div>\n

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Bananas<\/h4>\n

Overripe bananas are the best bananas to use for this recipe - they mash well, and have the most robust sweet banana flavor. <\/p>\n

Don\u2019t worry about brown spots - if the bananas aren\u2019t full-out rotten, it\u2019s all good! <\/p>\n

IMHO, the best banana muffins are made with bananas you wouldn\u2019t want to eat - blackened peels, mushy interior, etc.\t<\/p>\n

As pictured, I actually froze these bananas when they were perfectly overripe, then thawed them when I was ready to use this.<\/p>\n

This makes them even mushier, as the freezing and thawing process breaks down the fruit structure. <\/p><\/div>\n

\n

Milk<\/h4>\n

You can use whatever form of milk you like for this recipe.<\/p>\n

For dairy milk, whole milk or 2% milk are both fine.<\/p>\n

For dairy-free milk, almond milk, coconut milk, oat milk, cashew milk, and flax milk are all great options that we\u2019ve used. <\/p>\n

As pictured, I use unsweetened almond milk for this batch.<\/p>\n

Vegetable Oil<\/h4>\n

While I usually use melted butter in a lot of my regular baking, I like to use oil for baking gluten-free quick breads and muffins.
\nI find it retains a nicer texture, even straight from the fridge - butter tends to lead to a more dry texture at cooler temperatures.<\/p>\n

I use just basic vegetable oil, but you can use any neutral flavoured oil - canola oil and avocado oil are great options. <\/p>\n

Olive oil has a bit too robust of a flavour for this recipe, IMHO, and melted coconut oil tends to run into the same temperature issue as using butter, so I generally avoid it for this.\n<\/p><\/div>\n

\n

Walnuts, or... Not.<\/h4>\n

I tend to default to using Chopped Walnuts<\/a> when making these muffins, but feel free to use your favorite mix-ins.<\/p>\n

Chopped Pecans<\/a> or Chocolate Chips<\/a> are other great options!<\/p>\n

Optional Toppings<\/h4>\n

I like to sprinkle the top of the muffins with coarse white sugar - specificially Pearl Sugar<\/a>.<\/p>\n

It\u2019s what I use to give a nice crunchy, crystallized topping to sweet baked goods. <\/p>\n

Sometimes I'll sprinkle some over an unbaked Gluten Free Pie Crust<\/a>, after brushing on the egg wash. <\/p>\n

It\u2019s optional, but I love the texture it gives the muffin tops. <\/p>\n

Alternately, you could use a bit of raw sugar \/ turbinado sugar, if that\u2019s what you have on hand. Coconut sugar is another great option, just not quite as decorative!<\/p>\n

When I\u2019m feeling fancy - or just have EXTRA - extra bananas on hand - sometimes I\u2019ll thinly slice a banana, and add it to the top of each muffin before baking.<\/p>\n

Usually one slice per muffin, but if you go paper thin, you can do 2 or 3.\n<\/p><\/div>\n

\n

Everything Else<\/h4>\n

Rounding out this recipe, you will need:<\/p>\n

Brown Sugar
\nLarge Eggs
\nPure Vanilla Extract<\/a>
\nBaking Powder
\nBaking Soda
\nSalt <\/p>\n

... I just don\u2019t have anything to add, as far as these last few ingredients go!<\/p><\/div>\n

\"A <\/p>\n

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How to Make Gluten Free Banana Muffins<\/h2>\n

The full recipe is in the recipe card at the end of this post, here is the pictorial walk through.<\/i><\/p>\n

Preheat oven to 375 F. Line a 12 cup muffin pan with paper liners, or spray with baking spray.<\/p><\/div>\n

\"A<\/p>\n

In a large bowl, combine flours, baking powder, baking soda, xanthan gum and salt; set aside.<\/p>\n

\"A<\/p>\n

Peel bananas. In a separate bowl (I use a medium bowl), mash bananas and brown sugar together until relatively smooth.<\/p>\n

Add milk, vegetable oil, eggs, and vanilla, to the mashed bananas stir until well combined.<\/p><\/div>\n

\"A <\/p>\n

Add wet ingredients mixture and walnuts to the mixing bowl with the dry ingredients, stir just until moistened (batter should be lumpy.) <\/p>\n

\"A<\/p>\n

Divide muffin batter between 12 prepared muffin tin, filling each of the muffin cups to almost full. I like to use an ice cream scoop for this.<\/p>\n

If you\u2019d like, sprinkle some coarse sugar on each muffin top, and\/or add some thinly sliced banana.<\/p><\/div>\n

\"A<\/p>\n

Bake in a 375 degree F oven for 18 to 20 minutes or until golden brown and a wooden toothpick or butter knife inserted in centers comes out clean.<\/p>\n

Note: For best results, do NOT overbake. Keep an eye on it, and take them out as soon as they pass the \u201cclean\u201d test!<\/i><\/p>\n

Cool in muffin cups on a wire rack for 5 minutes.<\/p>\n

Remove from muffin cups; serve warm. (They are fantastic spread with peanut butter!)<\/p><\/div>\n

\"A<\/p>\n

\n

Leftovers<\/h4>\n

Uneaten muffins can be left on the cooling rack until they\u2019re cooled to room temperature.<\/p>\n

Place muffins in a freezer bag or other airtight container for storage. They\u2019ll last in the fridge for up to 5 days or so.<\/p>\n

Best served reheated, but they\u2019re also great straight from the fridge!<\/p><\/div>\n

\"A<\/p>\n

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More Gluten-Free Breakfast & Brunch Recipes<\/h2>\n

Looking for more breakfast food recipes for the whole family? Here are some easy gluten free options:<\/p>\n

Gluten Free Apple Pancakes with Caramel Apple Topping<\/a>
\nGluten-Free Bagels<\/a>
\nGluten-Free Banana Bread<\/a>
\nGluten Free Banana Nutella Ebelskivers<\/a>
\nGluten Free Blackberry Muffins<\/a>
\nGluten Free Blueberry Banana Bread<\/a>
\nGluten-Free Blueberry Muffins<\/a>
\nBreakfast Meatloaf<\/a>
\nGluten-Free Cranberry Orange Bread<\/a>
\nGluten Free Crepes<\/a>
\nGluten Free Eggless Banana Bread<\/a>
\nGluten-Free French Onion Soup Tart<\/a>
\nGluten-Free Lemon Drizzle Cake<\/a>
\nGluten Free Lemon Mascarpone Ebelskivers<\/a>
\nGluten-Free Mushroom Soup & Eggs on Toast<\/a>
\nGluten Free Paska [Easter Bread]<\/a>
\nGluten-Free Pop-Tarts<\/a>
\nGluten Free Pumpkin Bread<\/a>
\nGluten-Free Sourdough Waffles<\/a>
\nGluten Free Zucchini Bread<\/a>\n<\/div>\n

\"A<\/p>\n

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Share the Love!<\/h2>\n

Before you chow down, be sure to take some pics of your handiwork! If you post it to Bluesky, be sure to tag us - @CelebrationGen<\/a>. We're also on Pinterest<\/a>, so you can save all your favourite recipes to a board!<\/p>\n

Also, be sure to subscribe to my free email newsletter, so you never miss out on any of my nonsense.<\/p>\n

Finally, if you love this recipe, please consider leaving a star rating and a comment, and\/or sharing the link on social media!\n<\/p><\/div>\n

\"A<\/p>\n

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5<\/span> from 1 vote<\/div><\/div>\n<\/div>\n

Gluten Free Banana Muffins [Easy & Moist!]<\/h2>\n
<\/div>\n
These moist gluten free banana muffins are easy to make, customizable, and actually taste BETTER than regular (wheat) banana muffins!\t<\/span><\/div>\n
<\/div>\n
Prep Time<\/span>10 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time<\/span>20 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time<\/span>30 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
<\/div>\n
Course: <\/span>Breakfast, brunch<\/span><\/div>
Cuisine: <\/span>American<\/span><\/div>
Diet: <\/span>Gluten Free, Low Lactose, Vegetarian<\/span><\/div><\/div>\n
Servings: <\/span>12<\/span> Muffins<\/span><\/span><\/div>\n
Calories: <\/span>258<\/span>kcal<\/span><\/span><\/div>\n\n\n

Equipment<\/h3>