These most delicious Gluten-Free Banana Muffins are so easy to make. They feature golden tops and fluffy middles, you would never know they are gluten-free.
These pillow-soft and moist gluten-free banana muffins are made in only 30 minutes! They freeze well and can be thawed in the toaster oven in under a few minutes for a quick snack and delicious breakfast.
Super soft, and buttery with cinnamon spice this recipe is a perfect way to use up your overripe bananas. This recipe is made with basic pantry staples which you most like to have on hand. It's extremely easy to whip together and will be ready before you know it.
Keep on reading to learn how to make the most delicious and gluten-free banana muffins?
Table of Contents
What You Need to Make Gluten-Free Banana Muffins
You need very simple ingredients to make these absolutely amazing Gluten-free Banana Muffins. Most of the ingredients you most likely already have in your pantry. Here is what you need:
- Gluten-free flour blend
- Almond flour
- Baking soda
- Baking powder
- Sea salt
- Ground cinnamon
- Ripe bananas
- Eggs
- Unsalted softened butter
- Brown sugar
- Coconut sugar
- Vanilla extract
How to Make Gluten-Free Banana Muffins
Preheat the oven to 350°F. Line a muffin pan with baking cup liners.
Measure out and sift all dry ingredients through the sifter to get the lumps out.
Beat softened butter with coconut and brown sugar well until well mixed. Add eggs and vanilla extract and mix once again until all are combined. Then add mashed bananas and mix once more.
Finally, add dry ingredients and mix until all is incorporated.
Using a cookie scoop, scoop the batter into a muffin pan lined with baking cups and bake for 20 minutes at 350°F.
Remove the muffins from the pan and let them cool completely.
That's it! The muffins are ready to be enjoyed with a cold cup of milk or a hot cup of tea. I prefer my muffin with a hot cup of a homemade latte.
How to Store and Reheat Gluten-free Banana Muffins
- To Store - place cooled muffins in a storage container or freezer-safe Ziplock bag. Line the container or bag with paper towels to absorb any excess moisture and freeze muffins for up to 2 months. If storing muffins at room temperature they are great to enjoy for up to 4 days.
- To Reheat - reheat frozen muffin in a toaster oven for about a minute and a half; reheat thawed muffin in the toasted oven for 30 seconds.
More Gluten-Free Recipes You'll Love
- Gluten-Free Double Chocolate Brownies
- Gluten-Free Lemon Poppy Seed Bread
- Gluten-Free Oatmeal Raisin Cookies
Check out more gluten-free recipes.
Printable Card
These most delicious Gluten-Free Banana Muffins are so easy to make. They feature golden tops and fluffy middles, you would never know they are gluten-free.
- 1 cup - gluten-free flour blend
- 1 cup - almond flour
- 1 tsp. - baking soda
- 1 tsp. - baking powder
- ½ tsp. - sea salt
- 1 tsp. - ground cinnamon
- 4 - ripe bananas
- 3 medium - eggs
- 4 oz. - unsalted softened butter
- ½ cup - brown sugar
- ½ cup - coconut sugar
- 2 tsp. – pure vanilla extract
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Preheat the oven to 350°F. Line a muffin pan with baking cup liners.
-
Measure out and sift all dry ingredients through the sifter to get the lumps out.
-
Beat softened butter with coconut and brown sugar well until well mixed. Add eggs and vanilla extract and mix once again until all are combined. Then add mashed bananas and mix once more.
-
Finally, add dry ingredients and mix until all is incorporated.
-
Using a cookie scoop, scoop the batter into a muffin pan lined with baking cups and bake for 20 minutes at 350°F.
-
Remove the muffins from the pan and let them cool completely.
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Now, your muffins are ready to be enjoyed.
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