My version of gluten-free banana muffins is ready in 30 minutes! The addition of oil in the muffin batter ensures the muffins are extra moist and tender. Serve the muffins warm with a generous spread of butter and enjoy!
Best Gluten-Free banana Muffins Recipe
Gluten-free baking can lead to some disappointing results. No one enjoys wasting time and expensive ingredients on dense, gritty, crumbly, or gummy baked goods. It’s much more enjoyable to savor moist bananas muffins that happen to be deceptively gluten-free!
When using gluten-free all purpose flour, adding ripe bananas to muffins makes a moist and delicious texture. Mashed banana hydrates the gluten free flour to eliminate a gritty texture.
Adding bananas to the muffin batter also means less oil is required. Since GF flour has a harder time absorbing fat, a reduced amount of oil improves the texture. The crumb is moist without being dense or gummy, which happens when excess moisture or fat cannot be absorbed during baking.
Not only do these quick gluten-free banana muffins resemble fluffy, bakery-style treats, but they are quick and easy to throw together. No mixer or special equipment is required to make the 5 minute batter.
Simply mix dry and liquid ingredients together, pour into muffins cups, and bake for 20 minutes. Pull out a batch of warm, soft, and fluffy muffins in less than 30 minutes!
Recipes like these fluffy banana muffins, gluten-free blackberry muffins and gluten-free chocolate chip zucchini muffins are highly requested recipes from both GF bakers and are some of their favorite gluten-free breakfast ideas. The resounding stamp of approval happens when tasters have no idea they are enjoying gluten-free goodies!
How to Make Gluten Free Muffins Fluffy
Baking muffins at a higher temperature, such as 375 – 425 degrees Fahrenheit promotes a fluffier muffin. A higher temperature produces a quicker rise and a more domed top.
However, baking muffins the whole time could increase the likelihood of burning the bottoms. For a volcanic domed top, start off with a higher temperature for 5 minutes. Then, decrease temperature to 350ºF for the remaining baking time.
For simplicity, homemade gluten free banana muffins bake the entire time at 375ºF. The tops are domed and texture is light and fluffy without having to worry about adjusting oven temperature. This also extends the baking time slightly to give time for moisture to evaporate.
A combination of baking soda and baking powder also produces a higher rise. A teaspoon of each counteracts any potential density or gumminess in gluten free muffins.
How to Make Gluten Free Banana Muffins
(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)
- First, whisk together all the dry ingredients in a large mixing bowl – gluten free flour, sugar, brown sugar, baking powder, baking soda, salt, and cinnamon.
- Next, use a separate bowl to whisk together liquid ingredients – mashed bananas, egg, vanilla extract, and oil.
- Pour the wet ingredients into the dry ingredients. Stir until all the flour is combined and batter is moistened.
- Divide the batter between muffin pan cups. To quickly and evenly portion out muffins use a trigger ice cream scoop. It is the perfect size with no mess!
- Bake for 18-20 minutes, checking to see if a toothpick inserted into the center comes out clean.
Why measuring bananas is Best for baking
Many recipes simply indicate how many bananas to mash for a recipe, but I find this inaccurate and leads to inconsistent results. When you grab bananas from the produce aisle they can range in size from 80 grams, all the way to 120 grams!
If a recipe calls for 3 bananas mashed, depending on the banana’s size that can result in a difference of a ½ cup! So if you were expecting a light, fluffy banana muffin, you will be very disappointed by how an extra ½ cup mashed bananas can drastically change results.
Therefore, when testing this recipe, I not only weighed the bananas I used, but measured how much it yielded once mashed. I highly recommended relying on volume instead of number of bananas when baking gluten-free banana recipes. A gluten-free flour blend is much less forgiving with excess moisture!
Mix-In Ideas
I use this gluten free recipe for banana muffins to morph into so many variations and flavors. Keep it simple or add some of these suggested muffin mix-ins.
- Banana Chocolate Chip Muffins – Add 1 cup semi-sweet chocolate chips or mini chips to the batter. Sprinkle tops with raw (turbinado) sugar and additional chocolate chips before baking.
- Banana Nut Muffins – Stir in 3/4 cup chopped walnuts, pecans, hazelnuts, or macadamia nuts.
- Peanut Butter Banana Muffins – Add 1/4 cup creamy peanut butter to the liquid ingredients. Stir in 1/2 cup chopped peanuts to batter and sprinkle additional nuts on top before baking.
- Banana Coconut Muffins – Use melted coconut oil in place of the canola oil. Add 1/2 cup shredded sweetened or unsweetened coconut to the batter. Sprinkle tops with raw (turbinado) sugar and additional coconut before baking.
- Banana Blueberry Muffins – Add 1 cup fresh or frozen blueberries to the batter.
- Cranberry Banana Muffins – Stir in 1/2 cup dried cranberries the muffin batter.
Suggested Toppings
Add more pizzazz to made from-scratch gluten-free muffins by sprinkling on one of these toppings before baking!
- Sprinkle on turbinado sugar (also known as raw cane sugar) before baking.
- Streusel topping: Combine 1/4 cup quick oats, 1 tablespoon brown sugar, and 1 tablespoon melted butter. Sprinkle on muffin tops before baking.
- Combine 3 tablespoons granulated sugar with 1 teaspoon cinnamon. Sprinkle on before baking.
- Crumb topping: In a small bowl mix together 3 tablespoons flour, 4 tablespoons packed brown sugar, and 1 teaspoon cinnamon. Use a fork to mix in 3 tablespoons softened butter. Sprinkle over muffin tops and bake.
How to Make Dairy-Free Muffins
Good news! These fluffy gluten-free banana muffins, just like this easy, homemade gluten free banana bread recipe, are already dairy free because they contain no milk or butter.
However, if you need to make dairy-free and gluten-free muffins, do not use Cup4Cup gluten free flour because it contains milk powder. For dairy-free baking, I highly recommend King Arthur Measure-for-Measure GF flour. However, it does have a tendency to be a little gritty, so I recommend resting the batter for 15 minutes before baking.
Freezing and Storing tips
Make sure the muffins have completely cooled before freezing. If the muffins are warm they will create condensation and ice crystals will form. This leaves baked goods soggy and alters the texture upon thawing.
If you plan on freezing the muffins longer than 4 weeks, I recommend wrapping each muffin in plastic wrap and storing them in a ziplock freezer bag.
To enjoy more quickly, cool the muffins and transfer in a single layer to a freezer safe ziplock bag. Lay the bag flat so the muffins do not become misshapen before freezing completely.
Muffins may also be stored at room temperature in an airtight container up to 3 days. Refrigeration is not recommended because it will dry them out.
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Fluffy, Moist Gluten Free Banana Muffins with Oil
Equipment Needed
Ingredients
- 1 ⅔ cups gluten free all purpose flour I use and recommend Cup4Cup brand
- ½ cup sugar
- ¼ cup packed brown sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon cinnamon
- 1 cup mashed ripe bananas about 3 medium (120 grams each)
- 1 egg
- ⅓ cup canola oil (or substitute coconut oil)
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 375 degrees fahrenheit. Lightly grease 11 muffin tin cups or line with muffin papers. Set aside.
- In a large bowl whisk together gluten free flour, sugar, brown sugar, baking powder, baking soda, salt, and cinnamon.1 ⅔ cups gluten free all purpose flour,½ cup sugar,¼ cup packed brown sugar,1 teaspoon baking powder,1 teaspoon baking soda,½ teaspoon salt,½ teaspoon cinnamon
- In a smaller bowl whisk together mashed bananas, egg, oil, and vanilla extract. Pour wet ingredients into dry and stir until just combined. The batter will be very thick. Gently mix in any desired mix-ins, such as chocolate chips, nuts, dried cranberries, or blueberries (see recipe notes).1 cup mashed ripe bananas,1 egg,⅓ cup canola oil,1 teaspoon vanilla extract
- Spoon batter evenly into prepared muffin cups, about ¾ full. To do this quickly, cleanly, and evenly I use an ice cream scoop. Bake for 18-20 minutes, or until toothpick inserted into center of a muffin comes out clean. Cool in muffin tins for 5 minutes then remove to a wire racks to cool completely.
Recipe Notes
Suggested Mix-Ins:
- Banana Chocolate Chip Muffins – Add 1 cup semi-sweet chocolate chips or mini chips to the batter. Sprinkle tops with raw (turbinado) sugar and additional chocolate chips before baking.
- Banana Nut Muffins – Stir in 3/4 cup chopped walnuts, pecans, hazelnuts, or macadamia nuts.
- Peanut Butter Banana Muffins – Add 1/4 cup creamy peanut butter to the liquid ingredients. Stir in 1/2 cup chopped peanuts to batter and sprinkle additional nuts on top before baking.
- Banana Coconut Muffins – Use melted coconut oil in place of the canola oil. Add 1/2 cup shredded sweetened or unsweetened coconut to the batter. Sprinkle tops with raw (turbinado) sugar and additional coconut before baking.
- Banana Blueberry Muffins – Add 1 cup fresh or frozen blueberries to the batter.
- Cranberry Banana Muffins – Stir in 1/2 cup dried cranberries the muffin batter.
Susan Buzin says
I have developed a gluten sensitivity and thought good breads were out of the question. This recipe is better than any gluten-containing one I have ever tried!! I switched out the white sugar with Lakanto and blended in walnuts. The recipe was so easy and they turned out so, so well. Will definitely make again and again!
Melissa Erdelac says
Thank you for the kind words, Susan! I really appreciate you taking the time to let me know!
Best,
Melissa
Deb Hall says
Thank you Mama Gourmand. Great recipe. Made twice. We can’t have egg much so have tried first time just one flax egg. Came out fluffy but flatter. 2nd time I tried 1 flax egg (2.5 tbspn water this time) and 1 tbsp of pysillium husk with 5-7 tbspn water, left to soak up for 10 mins and then weighed in 40gms of the psyllium mixture and the flax egg to get about 55gms which is about the weight of a medium normal egg. Dark choc chips only this time. About 21 mins to insert toothpick clean and they came out perfect!! Slightly peaked, fluffy, firm, not crumbly when cut in half. You wouldn’t know they were Gf or egg free! Finally! I have been trying many 5-6 different recipes with various edible failures and these are tops!!!! The best! Thank you for consider those of us who have to be egg free and other things! We really appreciate it. (I use gf alchemist flour blend A). Am now looking up scone recipes! And will try the bread too. I am based in Nz and have to shop around for different flours to get a blend that I mix myself. Thank you again!
Melissa Erdelac says
Thank you so much, Deb. I really appreciate you taking the time to write your adaptations for egg-free as well. So helpful for others! Please continue to write and review!
Best,
Melissa
Teresa Jordan says
Melissa, these muffins are incredibly delicious! They are moist, fluffy and very flavorful. You nailed the ingredient ratios! My whole family LOVED the batch I baked and have special requested I never lose this recipe…..or else 🤣. Thanks for putting in your time and resources to create a gluten free muffin that is delectable.
Melissa Erdelac says
Oh this is so sweet! Thank you so much, Teresa! I really appreciate it 🙂
Best,
Melissa
Denise says
These muffins were awesome! So glad I tried this recipe! Thank you!
Melissa Erdelac says
Thank you, Denise! Appreciate it!
Best,
Melissa
Mary Ellen says
This is a fantastic gluten-free muffin recipe. Moist and fluffy, not crumbly or heavy. I am going to try some of your other muffin recipes. Well done!
Melissa Erdelac says
Thank you, Mary Ellen! I really hope you do! I recommend trying the strawberry muffins or the oat flour muffins, especially the pumpkin oat flour muffins! Everyone loves those, GF people or not!
Best,
Melissa
Mia says
Hi,
How many grams of banana are you using? They vary so much in size, I’m wondering if the ones I used were too large. My muffins came out gummy and dense rather that light and airy. Still tasted good, just wasn’t the texture I’m looking for.
Melissa Erdelac says
Hi Mia,
I apologize for not adding that information and thank you for bringing it to my attention. In my other banana recipes I always try to put how many cups you should have after they are mashed because it’s more consistent. I will measure this next time I make them. A medium banana is about 118g, but I will make these again and add a more accurate measurement.
Best,
Melissa
Mia says
Thank you 😊
Christina says
Another winner recipe from Mama Gourmand! I can’t wait for my 5 grandchildren to try these! Thank you!
Melissa Erdelac says
Thank you, Christina! Thanks for taking the time to let me know! It made my day!
Best,
Melissa
Sue Kment says
Oh my, these are the best ever! I have to stop myself from eating them all. Next time will be a double batch so I don’t hoard them for myself LOL! I used mini chocolate chips in mine. Cooked 18 minutes and not quite done so I added 4 more minutes. I thought they would be overdone because they had this nice golden brown color but they were perfect! And…I perfectly shaped dome cupcake. You don’t see that very often in GF baked goods. Sharing this recipe with my celiac friends!
Melissa Erdelac says
I really appreciate this, Sue! Thank you so much for sharing!
Best,
Melissa
Maria says
These are definitely the best gluten-free banana muffins I’ve made yet. They were moist and just perfect! I’ve tried a lot of other recipes and not one of them was as good as these! Every time I make these when we have an abundance of bananas they are eaten up in a matter of minutes! I don’t know why there aren’t more comments than there are now lol!
Melissa Erdelac says
Thank you, Maria! I really appreciate you taking the time to let me know!
Best,
Melissa
joan says
What is the cream inside your muffins in the picture? you don’t mention it
Melissa Erdelac says
Hi Joan, It’s just melted butter. No cream 🙂
Best,
Melissa
Jomiah Extrabar says
These are sooooo good!!! I made these two get rid of all the bananas and came back a few minutes later and they were literally all gone!! I made another batch and put sour cream in it because I thought it tasted just like a cake I made, and they were even better!! Thank you so much for the recipe!!
Anonymous says
*to
Melissa says
OOOOO! Love this idea! Thank you so much for sharing, Jomiah! I’ll give it a go next time 🙂
Best,
Melissa
Carrie V Nelson says
How much Sour Cream did you add?
Gloria Folds says
these are delish!!!!!!!!!!!
Melissa says
Thank you so much!
Best,
Melissa
Jessica says
Love this!! I divided the batter into 3 bowls and added different mix-ins. These have been so great to have for breakfast this week.
Melissa says
Hi Jessica,
You are a genius adding all the different mix-ins in separate bowls. You can have a new muffin everyday! I’m so glad you enjoyed the recipe.
Best,
Melissa
Rhonda says
Made this morning. The best muffins. Loved by all.
Melissa says
Thank you so much, Rhonda! I’m so glad you enjoy them as much as we do!
Best,
Melissa