Picture this: overripe bananas sitting on your counter, looking less than appetizing but bursting with potential. Instead of tossing them, you can transform these humble fruits into fluffy, tender muffins that rival any bakery treat. These gluten-free banana muffins prove that dietary restrictions don’t mean sacrificing flavor or texture.
What makes this recipe special? It’s ridiculously simple—just one bowl and 30 minutes from start to finish. The natural sweetness of ripe bananas means less added sugar, while the gluten-free flour blend creates a perfectly tender crumb that even wheat-flour devotees will love. Whether you’re baking for someone with celiac disease, exploring gluten-free options, or simply want to use up those spotted bananas, this recipe delivers every single time.
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Easy Gluten-Free Banana Muffins Recipe
Description
Perfect Gluten-Free Banana Muffins Recipe using overripe bananas. One-bowl, 30-minute family favorite that's fluffy, moist & naturally sweet!
Wet Ingredients
Instructions
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Preheat your oven to 375°F (190°C). Line a 12-cup muffin pan with paper liners or grease with butter. This temperature creates the perfect balance of a golden exterior and fully cooked interior.
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In a large mixing bowl, mash the bananas with a fork until mostly smooth—a few small lumps add nice texture. The riper your bananas, the sweeter and more flavorful your muffins will be. Look for bananas with brown spots or even black peels.
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Add the melted butter (let it cool slightly to avoid cooking the eggs), brown sugar, eggs, and vanilla to the mashed bananas. Whisk until well combined and slightly frothy, about 1 minute.
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In a separate bowl, whisk together the gluten-free flour, baking soda, baking powder, salt, and cinnamon. This ensures even distribution of leavening agents.
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Add the dry ingredients to the wet ingredients and gently fold with a spatula until just combined. Don't overmix—a few streaks of flour are fine. Overmixing leads to tough, dense muffins.
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If using chocolate chips or nuts, gently fold them in now. Reserve a handful for sprinkling on top for bakery-style presentation.
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Divide batter evenly among muffin cups, filling each about ¾ full. Sprinkle reserved mix-ins on top. Bake for 18-22 minutes, until tops are golden brown and a toothpick inserted in the center comes out with just a few moist crumbs.
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Let muffins cool in the pan for 5 minutes, then transfer to a wire rack. This prevents soggy bottoms while ensuring they don't fall apart.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 165kcal
- % Daily Value *
- Total Fat 6g10%
- Saturated Fat 3.5g18%
- Cholesterol 45mg15%
- Sodium 210mg9%
- Potassium 180mg6%
- Total Carbohydrate 26g9%
- Dietary Fiber 2g8%
- Sugars 12g
- Protein 3g6%
- Vitamin B6 0.2 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Success Tips
- Banana ripeness matters: Use bananas with brown spots or even black peels for maximum sweetness and flavor. Underripe bananas create bland, less moist muffins.
- Don't overmix: Gluten-free batters are more delicate than wheat flour batters. Mix just until ingredients are combined to avoid tough, gummy muffins.
- Let batter rest: Allow the mixed batter to sit for 5-10 minutes before baking. This helps the gluten-free flour hydrate properly, creating better texture.
- Fill properly: Fill muffin cups ¾ full for perfectly domed tops. Overfilling causes overflow; underfilling creates flat muffins.
Storage and Freezing
- Room temperature: Store in airtight container for up to 4 days
- Refrigerator: Keep fresh for up to 1 week
- Freezer: Wrap individually and freeze for up to 3 months. Thaw at room temperature or microwave for 30 seconds.
Substitutions
- Dairy-free: Use coconut oil or vegetable oil instead of butter
- Egg-free: Replace each egg with 1 tablespoon ground flaxseed mixed with 3 tablespoons water (let sit 5 minutes)
- Sugar alternatives: Use coconut sugar, maple syrup (reduce to â…“ cup), or sugar-free baking sweetener
- Flour alternatives: This recipe works best with commercial gluten-free blends containing xanthan gum
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