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A close-up of a golden brown gluten free banana muffin topped with coarse sugar crystals, sitting on a white plate with other muffins nearby. A partially eaten muffin is visible in the background.
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4.94 from 59 ratings

Banana Muffins Gluten Free

As a baker who has been gluten free since 2006, I have tested and perfected the best gluten free banana muffins that I am so excited to share with you! With gorgeous bakery style domed tops, no one will ever know these are gluten free!
Prep Time10 minutes
Cook Time30 minutes
Resting Time15 minutes
Course: Breakfast
Cuisine: American
Keyword: gluten free banana muffins
Servings: 12
Author: Beth

Equipment

Ingredients

  • 2 cups (about 460g) mashed bananas 4-6 large ripe bananas, be sure to measure the mashed banana
  • ¾ cup (149g) vegetable oil
  • 3 large eggs
  • 2 tsp vanilla extract
  • 3 cups (360g) gluten free all-purpose flour I recommend King Arthur’s Gluten Free Measure for Measure Flour
  • 1 ¼ cup (248g) granulated sugar
  • 1 ½ tsp baking soda
  • 1 ½ tsp baking powder
  • 1 tsp cinnamon
  • ½ tsp salt
  • 1 cup (170g) semi-sweet chocolate chips optional

Instructions

  • Mash 4-6 bananas, then measure out 2 cups using dry measuring cups, not liquid measuring cups. It’s important to measure the banana since the size of each banana can vary so much.
  • In a mixing bowl combine the mashed bananas, vegetable oil, eggs and vanilla extract. Stir to combine with a spatula. 
  • In a separate bowl combine the flour, granulated sugar, baking soda, baking powder, cinnamon, and salt. If adding chocolate chips, mix them in now. 
  • Gradually mix the dry ingredients to the wet ingredients, mixing by hand just until combined. The batter will be thick.
  • Cover the bowl with a towel and allow the batter to rest for 15 minutes. During this time, preheat the oven to 425ºF.
  • Fill the liners super full with batter, about 6-8 heaping tablespoons. Top the muffins with extra chocolate chips and sanding sugar. Place one pan in the center of the oven and bake for 7 minutes at 425ºF, then keep the muffins in the oven, and turn the temperature down to 350ºF and bake for 13-16 minutes or until a toothpick inserted in the center comes out clean. Allow the muffins to cool in the pan for 15 minutes before removing. Repeat with the remaining batter, bumping the temperature back up to 425ºF.

Video

Notes

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

Nutrition

Calories: 448kcal | Carbohydrates: 61g | Protein: 6g | Fat: 22g | Saturated Fat: 6g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 47mg | Sodium: 307mg | Potassium: 267mg | Fiber: 6g | Sugar: 33g | Vitamin A: 105IU | Vitamin C: 4mg | Calcium: 70mg | Iron: 2mg