Gluten-Free Banana Muffins

Banana muffins are a beloved treat for many, but for those who follow a gluten-free diet, finding the perfect recipe can be a challenge. Fear not! In this article, we’ll explore how to make scrumptious gluten-free banana muffins that everyone will love. Whether you’re new to gluten-free baking or a seasoned pro, these muffins are sure to become a staple in your kitchen.

Gluten Fee Banana Muffins


  • 2 ripe bananas, mashed: Ripe bananas add natural sweetness and moisture to the muffins, while also providing potassium and fiber.
  • 2 cups gluten-free flour blend: A combination of gluten-free flours, such as rice flour, tapioca flour, and potato starch, provides the structure and texture needed for baking without gluten.
  • 1 teaspoon baking powder: Baking powder helps the muffins rise and become light and fluffy.
  • 1/2 teaspoon baking soda: Baking soda reacts with the acidic ingredients (like bananas) to create carbon dioxide bubbles, which further help the muffins rise.
  • 1/2 teaspoon salt: Salt enhances the flavor of the muffins and balances the sweetness.
  • 1/2 cup sugar (or alternative sweetener): Sugar adds sweetness to the muffins. You can use white sugar, brown sugar, coconut sugar, or a sugar substitute like stevia or erythritol.
  • 1/4 cup melted coconut oil (or your preferred oil): Oil adds moisture to the muffins and helps keep them tender. Coconut oil lends a subtle coconut flavor, but you can use any neutral-flavored oil such as vegetable oil or melted butter.
  • 2 eggs: Eggs act as a binder, helping to hold the muffins together and providing structure.
  • 1 teaspoon vanilla extract: Vanilla extract enhances the flavor of the muffins, adding a warm, aromatic note.
  • Optional: nuts, chocolate chips, or other mix-ins of your choice: Adding nuts or chocolate chips adds texture and flavor to the muffins. Choose your favorite mix-ins or leave them out for a simpler muffin.

 How to Make Gluten-Free Banana Muffins

Follow the detailed instructions above for perfectly moist and delicious gluten-free banana muffins.

Steps to Follow

  1. Preheat Oven: Preheat oven to 350°F (175°C). Grease or line a 12-cup muffin tin.
  2. Combine Dry Ingredients: In a medium bowl, whisk together the gluten-free flour blend, baking soda, and salt.
  3. Cream Butter and Sugar: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  4. Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
  5. Incorporate Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  6. Fold in Bananas: Fold in the mashed bananas.
  7. Fill Muffin Cups: Fill each prepared muffin cup about 2/3 full with batter.
  8. Bake: Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

How to Freeze Gluten-Free Banana Muffins

  • Cool Completely: Let the muffins cool completely before freezing.
  • Wrap Individually: Wrap each muffin tightly in plastic wrap to prevent freezer burn.
  • Freeze: Place the wrapped muffins in a freezer-safe bag or container. Freeze for up to 3 months.
  • Thaw and Serve: When ready to serve, thaw the muffins overnight in the refrigerator or at room temperature for several hours.

Trick to Keep Gluten-Free Banana Muffins Moist 

  1. Use Ripe Bananas: Incorporating ripe bananas ensures natural moisture and sweetness in your muffins.
  2. Don’t Overmix the Batter: Avoid overmixing to prevent the development of gluten-like structures, which can make the muffins dry.
  3. Add Extra Moisture Sources: Consider adding ingredients like Greek yogurt, applesauce, or sour cream to the batter for added moisture.
  4. Choose the Right Oil: Opt for oils high in monounsaturated fats like olive oil or oils with a neutral flavor like melted coconut oil to keep the muffins moist.
  5. Avoid Overbaking: Bake the muffins just until a toothpick inserted into the center comes out clean to prevent them from drying out.
  6. Store Properly: Keep the muffins in an airtight container at room temperature to maintain their moisture levels.
  7. Use Moisture-Trapping Ingredients: Ingredients like oats or shredded coconut can help retain moisture in the muffins.
  8. Wrap Individual Muffins: Wrap each muffin individually in plastic wrap or aluminum foil to preserve moisture when storing.
  9. Reheat Properly: When reheating muffins, use methods like steaming or microwaving with a damp paper towel to prevent them from drying out.
  10. Add a Moisture Barrier: Place a slice of apple or a piece of bread in the container with the muffins to absorb excess moisture and keep them moist.
  11. Brush with Simple Syrup: Brushing the tops of the muffins with a simple syrup after baking adds extra moisture and flavor.
  12. Monitor Humidity Levels: Store the muffins in a slightly humid environment or use a bread box to prevent them from drying out too quickly.

Nutritious Facts

Gluten-free banana muffins can be a nutritious snack or breakfast option. They’re rich in potassium, fiber, and essential nutrients from the bananas. Using gluten-free flour blend ensures they’re suitable for those with gluten sensitivities or celiac disease.



Gluten-free banana muffins are a delicious and wholesome treat that cater to those with gluten sensitivities or celiac disease. Their moist texture, delicious banana flavor, and ease of preparation make them a perfect choice for any occasion. Whether you’re freezing them for future enjoyment or serving them fresh, these delectable muffins are sure to bring a smile to your face. gluten-free bakers and banana bread enthusiasts alike. Whether you’re freezing them for future enjoyment or serving them fresh, these delectable muffins are sure to bring a smile to your face.

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