Front view of a Banana Muffin with two banana muffins out of focus to the right on a riser.

Banana Muffins

Bananas are one of the most inexpensive ingredients you can buy. I like to buy them in bulk so I can have some on hand for eating and then some that get too ripe and are perfect for baking with. This recipe doesn’t call for nuts, which makes these muffins more budget friendly.

No ratings yet
Front view of a Banana Muffin with two banana muffins out of focus to the right on a riser.
Print Recipe

Gluten Free Banana Muffins

Prep Time10 mins
Cook Time20 mins
Cool Time5 mins
Total Time35 mins
Course: Breakfast, Snack
Cuisine: American
Servings: 12
Calories: 216kcal


  • 2 cups (240 g) gluten-free all-purpose flour
  • 1 teaspoon (3 g) xanthan gum (omit if your flour blend contains it)
  • 1 teaspoon (5 g) baking soda
  • 1 teaspoon (4 g) baking powder
  • ½ teaspoon (3 g) kosher or fine sea salt
  • 1 cup (200 g) light brown sugar, packed
  • 2 large eggs , room temperature
  • ¾ cup (180 mL) milk, room temperature (see notes for dairy-free)
  • ¼ cup (60 mL) avocado oil or vegetable oil
  • 1 teaspoon (5 mL) pure vanilla extract
  • 2 medium bananas , mashed (about 1 cup)


  • Preheat the oven to 375°F and spray a standard 12-cup muffin pan with gluten-free nonstick cooking spray or line with paper liners.
  • In a large bowl, whisk together the flour, xanthan gum, baking soda, baking powder, and salt. Whisk in the brown sugar, breaking up lumps.
  • In a separate bowl, whisk together eggs, milk, oil, and vanilla. Stir the wet ingredients into the dry ingredients and mix until almost combined. Stir in bananas and mix until incorporated.
  • Transfer the batter to the muffin pan, dividing evenly between the 12 cups. Bake for 20 minutes or until a toothpick inserted into the center of a muffin comes out clean. Cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
  • Store muffins in an airtight container up to 3 days.


• For dairy free, use unsweetened coconut milk beverage or your favorite dairy-free milk of choice.
• These muffins can be frozen once they've cooled to room temperature. Defrost at room temperature.


Nutrition Facts
Gluten Free Banana Muffins
Amount Per Serving
Calories 216 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 1g5%
Trans Fat 0.003g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 29mg10%
Sodium 252mg11%
Potassium 129mg4%
Carbohydrates 38g13%
Fiber 3g12%
Sugar 22g24%
Protein 4g8%
Vitamin A 77IU2%
Vitamin C 2mg2%
Calcium 72mg7%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

This recipe for Gluten Free Banana Nut Muffins can also be found on What The Fork Food Blog.

Disclaimer: All nutrition facts on Gluten Free & More 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: Bananas Muffins Shay Lachendro
Previous Post

Mocha Muffins

Next Post

Chicken Soup with Veggies

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

eBook - Summer - (Beat the Heat)_Page_01

Enter your Email below to recieve a free Ebook!

This will add you to our recipe of the week list as well!