Gluten Free Banana Walnut Muffins

Gluten Free Banana Walnut Muffins Recipe

One of my son Colin’s favorites happens to be this Gluten Free Banana Walnut Muffins Recipe and admittedly I have been known, in the past, to hold them back as bribes to get him to clean the kitchen – even though he no longer lives at home or even in the same state as me. And even though, technically, he is a guest in my home when he comes to visit.

I feel no guilt for this. The thirty-six hours of labor pretty much give me a blank check for life, don’t you think? After all, what greater gift is there than the gift of life? (And yes, he has heard all of this about a million times!)

But actually, he is happy to clean up after I bake these muffins because he loves them so much, and because he probably thinks they are difficult to make. We really don’t need to tell him how easy they are!

Recipe notes: I use my own gluten free flour blend in these muffins but you can use any kind you like or make your own. I also always bake with Wholesome! Organic Sugar. To make these dairy free, simply substitute grapeseed or other flavorless vegetable oil for the butter and rice or coconut milk for the whole milk. Don’t like walnuts or can’t eat them? Sub with another nut or just leave them out.

Gluten Free Banana Walnut Muffins Recipe

5 from 4 votes
Gluten Free Banana Walnut Muffins
Print Recipe

Gluten Free Banana Walnut Muffins Recipe

Prep Time20 mins
Cook Time35 mins
Total Time1 hr
Course: Breakfast
Cuisine: American
Servings: 18 muffins
Calories: 189kcal
Author: Gluten Free & More

Ingredients

  • cups all-purpose gluten free flour
  • 1 cup organic sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • 3 ripe bananas
  • 8 tablespoons unsalted butter, melted (1 stick)
  • 1 large egg
  • ½ cup whole milk
  • 1 teaspoon pure vanilla extract
  • 1 cup chopped walnuts

Instructions

  • Preheat oven to 350 degrees. Line 18 standard sized muffin cups with paper liners.
  • In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  • In a large mixing bowl, mash 2 of the bananas well with a fork. Add the melted butter, egg, milk, and vanilla, and whisk well. Add the banana mixture to the flour mixture and stir until all the flour is blended into the batter. Dice the remaining banana and fold into the batter along with the nuts. Divide the batter evenly among the prepared muffin cups.
  • Bake the muffins for 30 – 35 minutes, or until golden brown and a toothpick inserted into the center comes out clean. Let cool for 5 minutes in the pan.

Nutrition

Nutrition Facts
Gluten Free Banana Walnut Muffins Recipe
Amount Per Serving
Calories 189 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 3g15%
Cholesterol 23mg8%
Sodium 102mg4%
Potassium 133mg4%
Carbohydrates 24g8%
Fiber 1g4%
Sugar 14g16%
Protein 2g4%
Vitamin A 190IU4%
Vitamin C 1.8mg2%
Calcium 34mg3%
Iron 0.7mg4%
* Percent Daily Values are based on a 2000 calorie diet.

The views and opinions expressed on this blog are purely the blog owner’s. This blog accepts free manufacturers’ samples and forms of cash advertising, sponsorship, paid insertions or other forms of compensation. Affiliate links may be included in this post.

Disclaimer: All nutrition facts on Simply Gluten Free are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
Have you tried this recipe? Give it a star rating and let us know your thoughts in the Ratings & Reviews section below.
Tags: Baking Bananas Easy Gluten-Free Gluten-Free Recipes Muffins Optionally Dairy Free Walnuts
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  1. Donna
    March 4, 2015

    Carol, these look fabulous! I make lots of banana baking as I don’t always use my bananas before they get too soft. May I ask if you hav a recipe for your GF flour mix? Thank you!

    1. Carol Kicinski
      March 9, 2015

      Hi Donna,

      Thanks so much! And it’s a fairly simple mixture,
      White rice flour
      Potato starch
      Sweet rice flour
      Tapioca starch
      Xanthan gum

      xo,
      Carol

      1. Patti
        March 25, 2015

        How much of each?

  2. Debbie Charron
    March 4, 2015

    Timely recipe for me. I had 3 bananas that I had to use, freeze, or throw them out in a day or two. Muffins are in the oven now! Can’t wait yum!

    1. Carol Kicinski
      March 9, 2015

      Yay!

      xo,
      Carol

  3. maria
    March 5, 2015

    Hi! If The flour blend does NOT have xanthan gum, do you have to add it to recipe? Or is this a recipe that didn’t need any gum?

    Thanks,

    1. Carol Kicinski
      March 9, 2015

      Hi Maria,

      For best, and most reliable results with this recipe, xanthan or some other type of gum would need to be added if it were not already in the flour mixture.

      xo,
      Carol

  4. Susan
    August 9, 2015

    These are absolutely amazing! I made a batch today, used fresh pecans, and they were devoured within minutes! I was told these need to be made regularly :)

  5. August 21, 2015

    These look wonderful, I can’t wait to give them a go! I’m wondering, have you ever tried adding a little whey concentrate powder to your gluten free flour mix? I recently read about doing that, I think it’s to replace some of the protein missing in the absence of gluten, which would presumably help with binding and rising… any thoughts/experience with this? Thanks!

    1. Carol Kicinski
      October 23, 2015

      Thanks Nikki! There’s certain recipes that I’ve added dry milk to, but I haven’t found it necessary for muffins. If you want to try it out let me know how it goes! You’re welcome! xo, Carol

  6. Mandy
    February 3, 2016

    Hi. I found you on facebook not long ago after I discovered my intolerance to gluten. My question. Can I use coconut oil instead of butter? Or something else? I also have to be dairy free as well. Thanks! I love your page and recipes!

    1. Carol Kicinski
      February 10, 2016

      Mandy,
      Yes, you just have to use less coconut oil otherwise it will be too oily. The measurements are: 1/3 cup coconut oil per 8 tablespoons butter or you can use dairy free buttery sticks 1-1. Thank you for the kind words and you’re so welcome!
      xo,
      Carol

  7. Erica
    April 27, 2016

    What about making these sugar free? Sub in agave/honey/maple syrup? If so, what ratios?

    1. Carol Kicinski
      June 7, 2016

      Hi Erica,
      You could use coconut palm sugar in equal amounts or ¾ of a cup of a liquid sweetener, just taste it and make sure it’s sweet enough for you. Enjoy!
      xo,
      Carol

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  9. Lynne Anderson
    August 6, 2016

    Can this recipe be used to make Banana Loaf? What alteration would be needed, if any?

    1. Carol Kicinski
      August 16, 2016

      Hi Lynne,

      Yes. I would bake it in a loaf pan, probably for a little longer than the original recipe instructs, like 45-50 minutes. And you might want to cover top incase gets too brown.

      xo,
      Carol

  10. Nancy
    November 5, 2017

    Just recently found out I have gluten sensitivity and came across your site. Do I have to use organic sugar or can I still use my regular sugar? Thank you

    1. Carol Kicinski
      November 6, 2017

      Hi Nancy,
      No, you don’t have to use organic sugar. I like to because the brand of organic sugar I use is also “unbleached”, which I prefer, but organic and regular sugar both have the same consistency so either one will work just the same. Good luck to you starting out on your GF diet. I hope the recipes here will help!
      xo,
      Carol

      1. Nancy
        November 6, 2017

        Hi Carol, I did find quite a few recipes I`d like to try. Just a thank you for your site.

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