Gluten Free Banana Muffins
These gluten free banana muffins are soft, fluffy and delicious! This easy, one bowl recipe takes less than 30 minutes. They have the flavor of chocolate chip banana bread but the convenience of a muffin. These healthy muffins are great for breakfast, snacks or dessert!
Why You’ll Love This Recipe
- These gluten free banana muffins are easy and quick.
- Everything is made in one mixing bowl.
- No dough chilling required.
- They are soft and fluffy.
- The flavors are very similar to banana bread.
- Add in some melted chocolate for that beautiful marble effect. Or, leave it out for traditional looking muffins.
- This recipe is gluten free and nut free. In addition, it can be easily made dairy free.
- Check out these Almond Flour Banana Muffins for another great recipe!
Ingredients & Substitutions
These are the main ingredients and substitutions for gluten free banana muffins. Scroll down to the recipe card for full ingredients list and instructions.
Use ripe bananas for the most natural sweetness. Choose bananas that are brown spotted. Unripe bananas will not mash well. About 2 large bananas yield the 1 ½ cups.
Softened butter or coconut oil add a great flavor. Do not use cold butter or hardened coconut oil. They will be very difficult to mix into the batter.
Pure maple syrup adds a great natural sweetness. Substitute honey or date syrup if needed.
The eggs help hold these muffins together. For egg free and Vegan, check out these Vegan Chocolate Chip Muffins.
A little vanilla extract adds a great homemade flavor to these muffins.
Gluten free 1 to 1 flour provides a great base to this recipe. If not gluten free, all purpose flour may be used instead. Do not use almond flour, coconut flour, oat flour or cassava flour. If you only have almond flour, check out these Almond Flour Banana Muffins.
Granulated sugar adds some sweetness. Feel free to substitute coconut sugar in its place for a refined sugar free option.
Baking powder helps leaven the muffins. I do not recommend substituting baking soda.
Feel free to use any chocolate chips. Mini, regular or even chocolate chunks work well. For a less sweet option, consider leaving out chocolate chips altogether.
For the swirled chocolate effect, add in a little bit of melted chocolate. Do not over mix the melted chocolate. Just gently stir in. This ingredient is entirely optional.
Taste & Texture
These gluten free banana muffins taste like banana bread. The banana and chocolate chips are the two most dominant flavors. It is just sweet enough without being overwhelmingly sweet.
The texture is soft and fluffy. These muffins are moist and not dry.
How to Make
First, preheat oven to 375 degrees Fahrenheit. Generously spray a muffin pan with nonstick spray.
In a mixing bowl, add mashed bananas, softened butter, maple syrup, eggs and vanilla extract. Then, stir to combine.
Then, add in flour, sugar and baking powder. Stir to combine.
Gently fold in chocolate chips and melted chocolate (if using). The melted chocolate gives these muffins the marbled look.
Scoop muffin batter into muffin pan. Then, bake for 18 to 20 minutes or until toothpick inserted comes out clean.
Finally, remove from oven. Allow the muffins to cool for 10 to 15 minutes in pan before carefully removing.
Expert Tips & Tricks
For best results, use ripe bananas. They are more naturally sweet and easily mashed. Look for bananas with brown spots.
Use room temperature butter or coconut oil. Do not use cold butter.
To create the marbled look, gently stir in 2 tablespoons melted chocolate. Do not mix too much! Gently stir in to create that marbled effect.
Do not over bake. Bake only until a toothpick inserted comes out clean.
Due to the banana, I highly recommend storing these muffins in the fridge. They can last up to 48 hours at room temperature if needed.
Flavor Variations & Add Ins
Consider adding these ingredients to the muffin batter.
Dash of cinnamon
White chocolate chips
Dash of nutmeg
How to Serve & Store
Serve gluten free banana muffins once cool enough to handle.
They are great for breakfast, snacks or even dessert.
Serve alongside a tall glass of milk, coffee or hot chocolate. They pair well with eggs, bacon, fresh fruit and yogurt.
Store muffins in the fridge for up to 4 days.
They can be stored at room temperature for 48 hours.
Freeze for up to 2 months if needed.
Frequently Asked Questions
Sure! Use coconut oil instead of butter.
Yes, freeze for up to 2 months.
Unfortunately the only other type of flour that works is all purpose flour, which is not gluten free.
You May Also Like
- Gluten Free Chocolate Chip Muffins
- Vegan Blueberry Muffins
- Banana Protein Muffins
- Gluten Free Strawberry Muffins
- Banana Carrot Muffins
If you make this gluten free banana muffins recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. I would love for you to follow along! For more ideas, check out these Gluten Free Recipes.
Get the Recipe: Gluten Free Banana Muffins
- 1 ½ cups mashed bananas
- ½ cup softened butter, or coconut oil
- 2 tbsp pure maple syrup
- 2 eggs
- 1 tsp vanilla extract
- 1 ¾ cups gluten free 1 to 1 flour
- ½ cup granulated sugar
- 2 tsp baking powder
- ½ cup chocolate chips
- 2 tbsp melted chocolate, optional
- First, preheat oven to 375 degrees Fahrenheit. Generously spray muffin pan with nonstick spray.
- In a mixing bowl, add mashed bananas, softened butter, maple syrup, eggs and vanilla extract. Stir to combine.
- Then, add in flour, sugar and baking powder. Stir to combine.
- Gently fold in chocolate chips and melted chocolate (if using). The melted chocolate gives these muffins the marbled look.
- Scoop muffin batter into muffin pan. Bake for 18 to 20 minutes or until toothpick inserted comes out clean.
- Finally, remove from oven. Allow muffins to cool for 10 to 15 minutes in pan before carefully removing.
- Use ripe bananas for best natural sweetness. About 2 large bananas will yield the 1½ cups needed.
- Use room temperature butter. Cold butter will not mix in well to the batter.
- To create the marbled effect, add in melted chocolate to the batter and mix only a few times. Do not over mix the melted chocolate. That would create chocolate muffins.
- Bake only until toothpick inserted comes out clean.
- Store muffins in an airtight container at room temperature for up to 48 hours.
- Since they contain bananas, I suggest storing these muffins in the fridge.
- Freeze for up to 2 months if desired.
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8 Comments on “Gluten Free Banana Muffins”
OMG these are literally the best muffins I have had even with gluten free flour that chocolate swirl wow…I used 3 bananas so it made 12 nice size muffins and also used coconut sugar ….have these with your tea or coffee before work you and may just have a great day!
I am so happy to hear that, Kim! I love that chocolate swirl too. Have a great day!
So yummy! I didn’t add chocolate chips because I surprisingly wasn’t in the mood for chocolate. Instead, I added walnuts Sooo good, definitely a new favorite recipe!!
Hi Sophia! I am so happy you enjoyed these muffins! Walnuts sound great too. Thank you for the review!
Thanks for this delicious recipe! I made it with some small changes to make them a bit less sweet.
– Swapped out the granulated sugar for an additional tbsp of maple syrup
– Halved the chocolate chips
– Added a tsp if seasalt
I’ll definitely make these again! Wonderfully fluffy 🙂
Hi Suze! Thank you for taking the time to leave a comment. Those changes sound delicious. Thank you for letting me know they worked well!
“Gluten free banana muffins” hmmn sounds delectable. One of my favorite fruit is banana and its healthy to our body. I’ll give it a shot. Thanks for sharing!
“Gluten free banana muffins” sounds delectable. I’ll give it a shot. Thanks for sharing!