Delicious Gluten-Free Banana Muffins Recipe

Welcome, fellow food enthusiasts! As a nutritionist and food blogger, I am constantly on the lookout for healthy and delicious recipes that meet various dietary restrictions. Today, I’m bringing you one of my favorites – gluten-free banana muffins, or fruit of your choice if you prefer!

One of the perks of this recipe is that you won’t even be able to tell it’s gluten-free. It’s moist, fluffy, and full of flavor. And even if gluten isn’t an issue for you, this recipe will not disappoint! It’s perfect for anyone who loves a good muffin but wants to feel good about indulging in one.

These muffins are great for breakfast, as a mid-day snack, or even as a sweet treat after dinner. They’re easy to make in just one bowl and can be customized with endless mix-ins and options. Plus, they’re perfect for meal prep since they can be made ahead of time and stored in the freezer for whenever you have a craving.

So get ready to whip up some delicious gluten-free banana muffins (or your fruit of choice) with me! It’s going to be easy, tasty, and oh so satisfying.

Why You’ll Love This Recipe

Gluten Free Banana Muffins (Or Fruit of Your Choice)
Gluten Free Banana Muffins (Or Fruit of Your Choice)

Are you tired of dry and flavorless gluten-free baked goods? Then you’re in for a real treat with this recipe! These gluten-free banana muffins (or any fruit of your choice!) are moist, fluffy, and bursting with natural sweetness.

But what makes these muffins truly special is how they are made with wholesome, organic ingredients that you can feel good about putting in your body. They are dairy-free, gluten-free, and contain no artificial preservatives or additives. Just pure, naturally delicious goodness.

Not only are these muffins easy to make (everything is mixed together in one bowl!), but they are also endlessly customizable with different fruit options and mix-ins. Whether you prefer classic banana muffins or want to try exciting variations like blueberry or strawberry-banana, this recipe has got you covered.

Plus, by using almond flour and coconut oil instead of wheat flour and butter, you get all the benefits of healthy fats and fiber without sacrificing taste. Whether you follow a gluten-free diet or not, these muffins will become your family’s favorite breakfast or snack option.

So don’t hesitate to give these moist gluten-free muffins a try. Trust me – once you take the first bite, you’ll fall in love with their irresistible texture and flavor.

Ingredient List

 Start your day with a sweet and healthy treat!
Start your day with a sweet and healthy treat!

Here’s the list of gluten-free and dairy-free ingredients you need to make these delicious banana muffins, or the fruit of your choice:

  • 2 cups of gluten-free flour (I recommend a mix of 1 cup of almond flour and 1 cup of oat flour)
  • 1 teaspoon of xanthan gum
  • 1 teaspoon of baking powder
  • 1 teaspoon of baking soda
  • ½ teaspoon of salt
  • ½ teaspoon of ground cinnamon
  • 2 tablespoons of coconut oil, melted
  • ¼ cup of butter flavor shortening, melted (or use more coconut oil)
  • ½ cup of brown sugar
  • ½ cup of granulated sugar (or use monk fruit sweetener for a low-carb option)
  • 2 large eggs, at room temperature
  • 1 teaspoon of vanilla extract
  • 3 ripe bananas, mashed with a fork
  • ¼ cup of unsweetened vanilla almond milk (or any milk you like)
  • Optional add-ins: chopped nuts, raisins, chocolate chips, fresh fruit such as blueberries or strawberries.

You will also need basic kitchen equipment such as a large bowl, a medium bowl, a whisk, and a muffin pan.

The Recipe How-To

 Indulge in a guilt-free snack with these gluten-free muffins.
Indulge in a guilt-free snack with these gluten-free muffins.

Now that we have our ingredients ready, let’s start making these delightful Gluten-Free Banana Muffins (or Fruit of Your Choice). This recipe is designed to be quick and easy as it requires only one bowl to mix all the ingredients. In just a few steps, you will have delicious muffins that are gluten-free, dairy-free, and can be made with your favorite fruit.

Step 1: Preheat Your Oven

Before starting the recipe, preheat your oven to 350°F (175°C). It’s important to set this temperature beforehand so that your muffins cook evenly.

Step 2: Combine Wet Ingredients

In a large mixing bowl, combine the mashed bananas, eggs, brown sugar, milk, vanilla yogurt, and butter flavor shortening. Mix them thoroughly using a whisk or an electric mixer.

Step 3: Add Dry Ingredients

Once the wet ingredients are mixed well, add in the dry ingredients, including the gluten-free flour, baking powder, baking soda, salt,xanthan gum, and cinnamon. Whisk everything together until no lumps remain.

Step 4: Mix-Ins

If you want to add some mix-ins like nuts or fruits, now is the time. You can add up to 1 cup of chopped nuts or diced fruits of your choice into the batter.

Step 5: Bake Your Muffins

Pour the batter into a muffin tin lined with cupcake liners. Fill each liner ¾ of the way full with batter. If you don’t have any liners, grease each muffin slot with butter or coconut oil before filling them with batter.

Bake your muffins for around 20-25 minutes or until they are golden brown on top and fully baked through. You can test this by inserting a toothpick in the center of the muffin. If it comes out clean, your muffins are ready!

Step 6: Cool and Serve

Take out the muffins from the oven and let them cool in the pan for 5 minutes. Transfer them to a wire rack and cool completely before serving. These easy-to-make gluten-free banana muffins will be perfect for breakfast or snack time!

Substitutions and Variations

 Swap your usual sugary pastry with these fruity muffins!
Swap your usual sugary pastry with these fruity muffins!

One of the great things about this recipe for gluten-free banana muffins is that it is highly customizable. Here are some substitutions and variations that you can try to make it your own:

– Flour: If you don’t have tapioca flour or potato starch on hand, you can use more of the other gluten-free flours such as almond flour, oat flour, or coconut flour. Experiment with different ratios to find what suits your taste.

– Fruit: While this recipe is specifically written for bananas, you can try using other fruits as well. Strawberry banana and blueberry banana muffins are both delicious options, or mix in any fruit of your choice.

– Nuts: The recipe calls for pecans, but you can use any other nut that floats your boat like hazelnuts, almonds, walnuts or cashews.

– Sweeteners: You can swap out the brown sugar and white sugar for alternative sweeteners such as maple syrup, honey or monk fruit. Don’t forget to check the sweetness level because the amount may vary depending on the type used to replace sugar.

– Chocolate: For chocolate lovers out there, add chocolate chips to create banana chocolate chip muffins which are always satisfyingly good.

The possibilities with this recipe truly are endless mix ins and mix options to choose from. Personalizing it according to your preferences will make this gluten-free muffin recipe even more special!

Serving and Pairing

 The perfect go-to breakfast for busy mornings.
The perfect go-to breakfast for busy mornings.

Now that you’ve baked your delicious gluten-free banana muffins, it’s time to enjoy them! These muffins are a versatile snack or breakfast option, and as such, they can be served in a variety of ways. Here are a few of my favorite serving ideas:

1. Fresh Fruit: Pairing these muffins with fresh fruit can add a fun and flavorful twist to your meal. Sliced strawberries, blueberries, or raspberries all complement the banana flavor well.

2. Nut Butter: Spread a dollop of almond butter or peanut butter on top of the muffin. This adds protein and healthy fats to the mix, plus extra satisfying texture contrast.

3. Yogurt Topping: A dollop of vanilla yogurt on top of your muffin is another excellent way to get in some extra protein and add moisture to every bite.

4. Coffee or Tea: Enjoy your muffin alongside your favorite cup of coffee or tea for a relaxing morning or afternoon snack.

5. Milk or Vegan Milk Substitute: If you prefer something colder than coffee or tea, pair the muffins with milk or a non-dairy substitute like almond milk.

These muffins can also be enjoyed with other snacks or meal options, depending on your mood and timing! Don’t be afraid to get creative with the ways you serve them – the possibilities are endless.

Make-Ahead, Storing and Reheating

 These muffins are bursting with banana goodness.
These muffins are bursting with banana goodness.

When you’re making these gluten-free banana muffins, it’s always helpful to make them ahead of time so that they’re ready when you want them. Luckily, these muffins are one of the best make-ahead options out there. They will keep well for up to three days at room temperature in an airtight container.

If you’ve made too many or want to store them for later, they also freeze beautifully. Wrap each muffin individually in plastic wrap, place them in a freezer bag and store in the freezer for up to two months.

When you’re ready to enjoy your delicious muffins simply place them in the microwave for 30 seconds or until warmed through. If you prefer, you can also pop them in the oven at 350°F for five minutes, and they’ll be just as soft and moist as when they were freshly baked.

These muffins are perfect for meal prepping and ideal for breakfast, dessert or as a snack whenever hunger strikes. You’ll love having them on hand when you need a quick and tasty bite to eat.

Tips for Perfect Results

 Add some color to your day with these fresh fruit muffins.
Add some color to your day with these fresh fruit muffins.

If you want to achieve perfect results with the Gluten Free Banana Muffins recipe, here are some tips that will help you.

First and foremost, make sure all of your ingredients are at room temperature before starting. This will ensure that they combine well and bake evenly.

When combining your wet and dry ingredients, be sure to do so gently. Overmixing can lead to tough muffins.

To ensure your muffins are moist, add some vanilla yogurt in place of some of the milk. It adds a touch of tanginess and keeps the muffins tender.

When baking gluten-free baked goods, it’s essential to use xanthan gum or another binding agent like chia seeds or flaxseeds to mimic gluten. Using more than you need can change the texture of the muffins.

If you desire a different fruit flavor for your muffin, feel free to substitute bananas with mashed strawberries or blueberries. You can also mix in chopped nuts like pecans for added crunch.

When measuring out your gluten-free flour, be sure to do so accurately. Too much or too little can dramatically affect the texture of your muffins.

During baking, avoid opening the oven too often as this may cause temperature fluctuations and affect the evenness of baking in muffins.

Once you remove the finished muffins from the oven, allow them to cool for a few minutes before removing them from the pan. If you try to remove them too soon, they could crumble, break or stick.

Finally, experiment with adding various mix-ins and flavors into the recipe based on personal preferences. The options are endless!

Bottom Line


Now that you have learned how to make these delicious gluten-free banana muffins (or your preferred fruit choice), it’s time to get into the kitchen and start baking! Not only are these muffins easy to make, but they are also incredibly moist and flavorful.

But there’s something even more wonderful about this recipe, which is the versatility of its ingredients. By using alternative flours such as almond meal, coconut flour, or vegan gluten-free flour, you can create a muffin mix that meets your specific dietary needs. In addition, you can add your favorite mix-ins such as chocolate chips or pecans to make this recipe even more unique and delicious.

So whether you’re looking for a healthy breakfast option, a mid-day snack or an after-dinner treat, these banana muffins are the perfect solution. Trust me; your taste buds will thank you for it! So why wait? See what variations you can come up with and go ahead and whip up a tasty batch. I guarantee that these gluten-free banana muffins will not disappoint!

Gluten Free Banana Muffins (Or Fruit of Your Choice)

Gluten Free Banana Muffins (Or Fruit of Your Choice) Recipe

Finally! A moist, gluten free muffin without any odd plant flavors or mysterious zing. The recipe calls for extra finely ground rice flour which at this time I've only found from Authentic Foods. The extra fine grind prevents the gritty texture often found in gluten free baked goods and gives the muffins a light crumb. I've listed individual flour ingredients for bakers with a stocked gluten free pantry but you can cheat and buy this flour blend premixed from Authentic Foods as GF Classics Blend. This recipe is given for a banana nut muffin, but feel free to swap out with the fruit of your choice. The muffins are fairly sweet, you can easily reduce sugar to 1/3 c. if you prefer.
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Prep Time 15 mins
Cook Time 25 mins
Course Dessert/Breakfast
Cuisine Gluten-free
Servings 18 muffins
Calories 145.6 kcal


  • 1 1/4 cups extra finely ground rice flour
  • 1/4 cup potato starch
  • 1/4 cup tapioca flour
  • 1/2 teaspoon xanthan gum
  • 1/4 teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 cup butter
  • 1/4 cup butter flavor shortening
  • 1/2 cup sugar
  • 2 eggs, room temperature
  • 2 teaspoons vanilla
  • 1/3 cup milk
  • 2 bananas, peeled and mashed
  • 4 ounces vanilla yogurt
  • 4 ounces pecans, chopped (optional)
  • 1/2 cup brown sugar (optional)


  • Place rack in center of oven and preheat to 350.
  • Lightly oil muffin pan or insert liners.
  • In large mixing bowl whisk together dry ingredients (flours through salt).
  • Soften butter and shortening. Blend with sugar until light and fluffy. Mix in milk, vanilla, yogurt and banana.
  • Fold wet ingredients into dry until mixed through.
  • Fill muffin tins 2/3 full.
  • Top muffins with a generous dusting of brown sugar and pecans.
  • Place on center rack and bake for 20-25 minutes.

Add Your Own Notes


Serving: 1225gCalories: 145.6kcalCarbohydrates: 19.9gProtein: 2gFat: 6.5gSaturated Fat: 2.8gCholesterol: 31.7mgSodium: 197.2mgFiber: 0.8gSugar: 7.7g
Keyword < 60 Mins, Breads, Breakfast, Brunch, Free Of..., Quick Breads, Weeknight
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