Gluten-free Banana Muffins

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These gluten-free banana muffins are an easy and delicious way to enjoy some gluten-free banana bread much faster.

I know banana bread had its moment in 2020 but let's be honest, it's delicious. These gluten-free banana muffins nod to banana bread, but they come together much faster. You get all the yummy banana flavor, but it's ready to eat in about twenty minutes.

What do you do with overripe bananas?

Do you have bananas sitting on your counter looking a little overripe? Don't throw them away because those bananas will make the perfect gluten-free banana muffins. Trust me; if you haven't had banana muffins, you must try this recipe.

Ingredients to make gluten-free banana muffins.

These are the best gluten-free banana muffins; all you need to make them are some overripe bananas and a few pantry staples.

• Overripe bananas - These are the key ingredient to these muffins. Overripe bananas help to give these gluten-free muffins their banana flavor and make these moist gluten-free muffins. Know that the riper the bananas are, the sweeter your muffins will be.
• 1:1 Gluten-free Flour - I use King Arthur brand 1:1.
• Corn Starch - You can also use arrowroot starch instead.
• Sugar
• Light Brown Sugar
• Eggs
• Molasses
• Light cooking oil - I use avocado oil.
• Baking Powder
• Baking Soda
• Vanilla
• Salt

Can you make these dairy-free muffins?

Good question; these gluten-free muffins are already dairy-free, so no substitutions are needed to make these gluten-free, dairy-free muffins.

Can you make these egg-free muffins?

I have tested these muffins, and they work great as egg-free banana muffins using both an egg replacer like Bob's Red Mill egg replacer and a flax egg.

How do you make gluten-free banana muffins?

1. Whisk together the dry ingredients in a small bowl.
2. In a separate bowl, mash the ripe bananas into bowl with a fork until they are mostly smooth.
3. Add sugar, brown sugar, oil, molasses, and vanilla to the bowl with the mashed bananas.
4. Next, whisk in the eggs.
5. Finally, add the bowl of dry ingredients to the wet and mix until all the flour is combined.
6. Fill the cupcake liners almost all the way full.
7. Bake and enjoy.

Tips for making the best gluten-free banana muffins.

• Use overripe bananas. I like my bananas to have some black and brown spots on them. The darker the bananas, the sweeter they will make the muffins.
• Measure your bananas after they are mashed. Bananas are never the same, and measuring after they have been mashed ensures you get the right amount every time.
• Weigh your gluten-free flour. If you don't have a kitchen scale to measure the flour, use a spoon to scoop the flour into the measuring cup. Do not scoop the measuring cup into the flour. If you do, you will have more flour than you need.
• Always use liners for making gluten-free muffins.
• Space out your muffins. Instead of lining the whole pan at once, leave space around each muffin to bake. This allows for more airflow around the muffins to help them rise higher.
• Use an ice cream scoop to measure your muffin batter to get even muffins.
• Fill your muffin liners almost to the top. This will help the muffins rise, giving them that perfect domed top.
• For a more bakery-style to your gluten-free muffins, sprinkle the tops with a bit of sugar before baking.

What can you mix into banana muffins?

I personally love these banana muffins plain, but they are also delicious with a few mix-ins.

• Chocolate chips - Adding chocolate chips make these the perfect gluten-free banana chocolate chip muffins. I suggest using small gluten-free chocolate chips because you don't want to overtake the muffin.
• Chopped nuts - Chopped walnuts add a delicious crunch to these gluten-free muffins.
• Blueberries - My oldest loves my gluten-free blueberry muffins and always asks me to add them to make these gluten-free banana blueberry muffins.

If you try something else fun, let me know in the comments below.

Can you make gluten-free muffins ahead of time?

These gluten-free banana muffins come together fast, which is great, but they also stay fresh for a few days, making them perfect for making them ahead of time.

Storing gluten-free muffins.

These gluten-free banana muffins are best stored in an airtight container for up to five days at room temperature.

Pro tip: Ensure that your muffins are completely cool before storing them so you don't end up with extra condensation in the container, which can make your muffins go bad quicker.

If you want to store your banana muffins longer, you can freeze them.

• I like to wrap muffins individually in plastic and then place them into a freezer-safe container or ziplock bag to freeze. This helps to reduce freezer burn and prevent the muffins from sticking together.
• To reheat your banana muffins, allow them to come to room temperature, or you can microwave them for about thirty seconds, so they are slightly warm and no longer frozen.

Need more gluten-free breakfast ideas?

If you want more muffins, give my gluten-free blueberry muffins a try or my gluten-free chocolate muffins; both are delicious. Or test out some of these gluten-free breakfast ideas.

If you make this recipe, please let me know! Leave a comment, rate it, and don't forget to tag a photo #grainfreetable or @grainfreetable on Instagram. I'd love to see what you come up with!