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Up close showing a gluten-free banana muffin torn open to see the fluffy texture.

Gluten-free Banana Muffins

Sara Vaughn
These gluten-free banana muffins are an easy and delicious way to enjoy some gluten-free banana bread a whole lot faster.
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Breakfast
Cuisine American
Servings 12 Muffins
Calories 154 kcal


  • 1 ¼ Cups 1:1 Gluten-free Flour 155 grams.
  • 3 Tablespoons Corn Starch You can also use arrowroot starch.
  • ½ Tablespoon Baking Powder
  • ½ Teaspoon Baking Soda
  • ½ Teaspoon Salt
  • 2 Large Eggs
  • 1 ½ Cups Mashed Ripe Bananas About three medium bananas.
  • ½ Cup Sugar
  • ¼ Cup Light Brown Sugar
  • ½ Cup Light Cooking Oil I use avocado oil.
  • 1 Tablespoon Molasses You can also use honey.
  • 1 Teaspoon Vanilla


  • Preheat the oven to 425 °F
  • Line a muffin pan with liners and set it aside.
  • Whisk together the dry ingredients in a small bowl.
    1 ¼ Cups 1:1 Gluten-free Flour, 3 Tablespoons Corn Starch, ½ Tablespoon Baking Powder, ½ Teaspoon Baking Soda, ½ Teaspoon Salt
  • In a separate bowl, mash the ripe bananas into bowl with a fork until they are mostly smooth.
    1 ½ Cups Mashed Ripe Bananas
  • To the bowl with the mashed bananas, add the sugar, brown sugar, oil, molasses, and vanilla.
    ½ Cup Sugar, ¼ Cup Light Brown Sugar, ½ Cup Light Cooking Oil, 1 Tablespoon Molasses, 1 Teaspoon Vanilla
  • Next, whisk in the eggs.
    2 Large Eggs
  • Finally, add the bowl of dry ingredients to the wet and mix until all the flour is combined.
  • Fill the cupcake liners almost all the way full.
  • Place the muffins in the preheated oven and bake them for five minutes.
  • Without opening the oven, reduce the temperature to 350 degrees and bake the banana muffins for another fifteen minutes. The muffins should be slightly domed, and a fork inserted should come out clean.


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 are getting 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, and do not scoop the measuring cup into the flour. If you do, you will end up with 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 gives more air around the muffins to help them rise higher.
  • Use an ice cream scoop to measure out your muffin batter to get even muffins.
  • Fill your muffin liners almost all the way 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 little sugar before baking.
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