The best moist gluten free banana muffins are easy to make with pantry staples! These bakery muffins have domed muffin tops, learn our tips for making tall muffins! Add chocolate chips to make banana chocolate chip muffins. 

gluten free banana muffins with chocolate chips with bite removed

Back in 2006 when I found out I have a gluten intolerance, the gluten free world was limited to ENER-G bread. Anyone else remember how disgusting and hard that was? 

I’m thankful there have been so many gluten free food developments over the years.

I specifically remember when Cheerios launched gluten free cheerios, I was hunting the stores for weeks until I finally found them. I bought a box, walked out to the parking lot, immediately opened it and started eating them. 

Now there are so many gluten free products, but you definitely still need to weed through them and decide what’s actually good.

If you love muffins as much as I do, be sure to try our blueberry muffins and rich chocolate muffins.

six gluten free banana muffins in metal muffin pan

I’ve seen a lot and tried a lot of different kinds of gluten free flours since 2006. The one that I personally like the best based on taste and texture is King Arthur’s Gluten Free All Purpose Flour. 

However, any gluten free all purpose flour will work in this recipe. While we’re on the topic of flour, be sure to properly measure it. 

How to Properly Measure Flour

The most accurate way to measure flour is to use a kitchen scale, weighing it in grams. 

If you don’t have a kitchen scale, follow this method. 

  • Aerate the flour with a whisk or spoon. Flour becomes heavy and compact as it sits. Aerating is the same as fluffing the flour, but not the same as sifting it. Do not sift the flour unless the recipe specifically calls for it.
  • Use a spoon to sprinkle the flour into the measuring cup. Do not tap the cup against the counter, as this will compact the flour.
  • Use the back of a butter knife to level off the excess.
gluten free banana muffin batter with chocolate chips in metal muffin pan

How to Mash Bananas

Any good gluten free banana muffin starts with ripe or (even better) over ripe bananas! 

You want to mash the bananas well. Use a potato masher, electric mixer or blender for this step. You need about 1 heaping cup of mashed bananas.

It’s important to actually measure the mashed banana since bananas vary so much in size. 

If you don’t have ripe or over ripe bananas on hand, you can quickly ripen bananas in the oven.

How to Quickly Ripen Bananas

Spotty, over ripe bananas make the best banana muffins! If your bananas aren’t ripe, you can fix that! 

Place the bananas on a foil lined baking sheet in a 300ºF oven for 30-40 minutes, until the peels become black and shiny. Roasting them in the oven causes them to become sweet and mushy.

gluten free banana chocolate chip muffins in metal muffin pan

What You’ll Need for Banana Muffins

These simple ingredients make the best gluten free banana muffins! Keep scrolling to get the full measurements and instructions in the recipe card below.

  • mashed bananas: adds banana flavor and moisture
  • vegetable oil: adds fat and moisture 
  • granulated sugar: adds sweetness and flavor
  • egg: binds the batter together by providing structure
  • vanilla extract: adds flavor
  • gluten free all purpose flour: flour is necessary to build structure, I recommend using King Arthur’s Gluten Free All Purpose Flour
  • baking soda: helps to leaven and lift the batter
  • cinnamon: banana muffins benefits from cinnamon!
  • salt: just a pinch to balance the sweetness and enhances the other flavors
  • semi-sweet chocolate chips: the best pairing with banana muffins!

Have extra bananas in your kitchen? Make banana pancakes! They are only three ingredients!

How to Create Bakery-Style Muffins

Bakery muffins are known for their high domed tops. I used a few techniques to help “lift” these gluten free banana muffins so they would have domed tops.

1. THE REST PERIOD

Let the batter rest for 15 minutes after it’s mixed and before you scoop it into the muffin pan. During the resting period, starch molecules in the flour are absorbing the liquid in the batter, causing them to swell and giving the batter a thicker consistency (ref the kitchen whisper)

2. BAKE AT HIGH TEMPERATURE INITIALLY

Bake the muffins at a high temperature (425ºF) initially, then lower to 350ºF. Starting the muffins off at a higher temperature causes the batter to rise rapidly, setting the outer surface of the muffin, producing a domed shape.

3. FILL THEM TO THE TOP

Fill your muffin liners to the top with batter. Yes, this goes against everything you’ve heard but it’s important in helping the muffin gain that height.

4. FILL EVERY OTHER MUFFIN CUP

This tip has been a game changer! For bakery style muffin tops, line a 12 count muffin pan with 6 muffins liners, meaning you’ll only fill every other muffin well with batter. Filling every other cup allows the muffins to spread and dome without running into each other. This technique also encourages the muffins to brown, creating a golden muffin top.

gluten free banana muffin with bite removed propped up in metal muffin pan

Storing & Freezing Muffins

To store this gluten free banana muffin recipe, make sure your baked muffins are completely cooled before you store or freeze them! You can store these muffins in an airtight container at room temperature for 3 or 4 days.

You can also freeze these in a freezer safe container. I like to wrap mine two at a time, end to end, in plastic wrap and store my wrapped muffins in a freezer zip lock bag. You can thaw them individually to satisfy a sweet tooth whenever you want to! To thaw, you can leave them out on your kitchen counter or heat them in the microwave for 15-second intervals until they’re thawed completely.

Total time required

  • 5 minutes to prep the batter
  • 15 minute rest (this helps produce domed tops!)
  • bake for 7 minutes at 424º
  • bake for 12-14 minutes at 375º
banana muffins with chocolate chips on white plate

FAQs

What type of gluten free flour should I use?

I recommend using a high quality gluten free all purpose flour. I used King Arthur’s Gluten Free All Purpose Flour.

Can I use this recipe to make banana bread?

To make gluten free banana bread, follow our banana bread recipe and substitute gluten free all purpose flour for the regular all purpose flour.

More Muffins Recipes

Gluten Free Banana Muffin Recipe

4.95 from 17 ratings
Prep Time: 5 minutes
Cook Time: 20 minutes
Resting Time: 15 minutes
Yield: 12
The best moist gluten free banana muffins are easy to make with pantry staples! Add chocolate chips to make banana chocolate chip muffins. 

Ingredients

  • 3 large ripe bananas, about 1 heaping cup mashed
  • cup vegetable oil
  • ½ cup granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 ½ cups gluten free all purpose flour, I recommend King Arthur’s Gluten Free All Purpose Flour, 180 grams
  • 1 tsp baking soda
  • ½ tsp cinnamon
  • ½ tsp salt
  • ½ cup semi-sweet chocolate chips, optional

Instructions
 

  • Mash the bananas. Use either a potato masher, electric mixer or blender to do this. Be sure to measure out the mashed banana, you need 1 heaping cup.
  • In a mixing bowl combine the mashed bananas, vegetable oil, sugar, egg and vanilla extract. Stir to combine with a spatula.
  • Add in the gluten free flour, baking soda, cinnamon, and salt, stir together with a spatula.
  • If adding chocolate chips, mix them in now. 
  • Cover the bowl with a towel and allow the batter to rest for 15 minutes. During this time, preheat the oven to 425ºF.
  • For bakery style muffin tops, line a 12 count muffin pan with 6 muffins liners, meaning you’ll only fill every other muffin well with batter. Filling every other well allows the muffins to spread and dome without running into each other. Fill the liners to the top with batter. Yes – to the top! You might think there is no way to fit all the batter in 12 liners, but keep dividing the batter among the cups and fill the liners FULL! Use a butter knife to smooth the tops of the muffins if lumpy. 
  • Place one pan in the center of the oven and bake for 7 minutes at 425ºF, then keeping the muffins in the oven turn the temperature down to 350ºF and bake for 12-14 minutes or until a toothpick inserted in the center comes out clean. Repeat with the remaining batter, making sure to bump the temperature back up to 425ºF.

Notes

It’s important to measure the mashed banana since bananas vary so much in size. 
Course: Breakfast
Author: Beth
Calories: 217kcal, Carbohydrates: 31g, Protein: 3g, Fat: 10g, Saturated Fat: 3g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 16mg, Sodium: 195mg, Potassium: 171mg, Fiber: 3g, Sugar: 16g, Vitamin A: 48IU, Vitamin C: 3mg, Calcium: 20mg, Iron: 1mg
Share a Photo!Tag @beth_thefirstyear!