Gluten free banana bread muffins are the ultimate cozy treat for any time of day! They are perfect for using up those ripe or overripe bananas. These moist banana muffins are an easy baking recipe that delivers soft, fluffy muffins without any complicated steps.
Whether you're looking for a simple muffin recipe for breakfast, a warm snack, or a sweet treat, these homemade muffins are sure to become a family favorite.
These easy gluten free banana bread muffins are also a great way to make use of simple pantry staples for a quick baking project.
The combination of ripe bananas and a moist muffin recipe creates the best banana bread muffins. They taste like ultimate comfort food!
They're perfect for family gatherings, weekend brunch, or a quick weekday snack. These muffins are a reliable treat you'll want to make again and again.
If you're looking for more muffin recipes try my Gluten Free Banana Oat Muffins, my Gluten Free Chocolate Chip Banana Muffins, my Gluten Free Blueberry Oat Muffins or my Gluten Free Chocolate Zucchini Muffins.
You can find all of my breakfast recipes here: Gluten Free Breakfast Recipes
Instructions
Preheat your oven to 350 degrees. Grease or line a 12 muffin pan with parchment liners. Set aside.
In the bowl of your stand mixer add the melted butter, brown sugar and granulated sugar. Blend together until smooth. Add the eggs and vanilla and blend until combined. Add the overripe bananas and blend until the bananas are smashed into small pieces.
In a mixing bowl add the gluten free flour, baking powder, baking soda, cinnamon and salt. Whisk together until all the dry ingredients are combined.
Pour the dry mixture into the wet mixture and blend together just until combined.
Remove the bowl from the stand mixer and stir with a spatula to make sure everything from the bottom of the bowl is mixed in.
Spoon the mixture evenly into the muffin pan.
Bake at 350 degrees for 25-30 minutes. The muffins will be golden brown and a toothpick inserted in the center will come out clean when the muffins are done.
Let the muffins cool in the baking pan and then transfer to a sealed container. They can be stored on the countertop for two days, but should be stored in the refrigerator for up to five days after that.
Supplies
More Recipes You Might Enjoy
I get a lot of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can't get at my rural grocery stores! Use this link to get 40% off your first order!
Gluten Free Banana Bread Muffins
- Total Time: 45 minutes
- Yield: 12 servings 1x
- Diet: Gluten Free
Description
Gluten free banana bread muffins are the ultimate cozy treat for any time of day! They are perfect for using up those ripe or overripe bananas. These moist banana muffins are an easy baking recipe that delivers soft, fluffy muffins without any complicated steps.
Ingredients
- 1 ½ cups Gluten Free Flour
- 1 tsp Baking Powder
- ½ tsp Baking Soda
- 1 tsp Ground Cinnamon
- 1 tsp Salt
- 3 Overripe Bananas
- ½ cup Unsalted Butter, melted
- ½ cup Brown Sugar
- ¼ cup Granulated Sugar
- 2 Large Eggs
- 1 tsp Vanilla Extract
Instructions
Preheat your oven to 350 degrees. Grease or line a 12 muffin pan with parchment liners. Set aside.
In the bowl of your stand mixer add the melted butter, brown sugar and granulated sugar. Blend together until smooth. Add the eggs and vanilla and blend until combined. Add the overripe bananas and blend until the bananas are smashed into small pieces.
In a mixing bowl add the gluten free flour, baking powder, baking soda, cinnamon and salt. Whisk together until all the dry ingredients are combined.
Pour the dry mixture into the wet mixture and blend together just until combined.
Remove the bowl from the stand mixer and stir with a spatula to make sure everything from the bottom of the bowl is mixed in.
Spoon the mixture evenly into the muffin pan.
Bake at 350 degrees for 25-30 minutes. The muffins will be golden brown and a toothpick inserted in the center will come out clean when the muffins are done.
Let the muffins cool in the baking pan and then transfer to a sealed container. They can be stored on the countertop for two days, but should be stored in the refrigerator for up to five days after that.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast, Snacks
- Method: Baking
- Cuisine: Gluten Free
Top Tip
These muffins freeze really well. I like to make a double batch and put half in a freezer safe container or bags for later.
Frequently Asked Questions
Your gluten free flour plays big role in whether or not your muffins rise. Since there isn't gluten it helps if there is xanthan gum to make up in texture for being gluten free.
You should also be using baking powder. A muffin recipe without baking powder is not going to rise very well. Some people may not mind, but I like a fluffy muffin with lots of the delicious top.
Since these homemade muffins don't have preservatives in them they won't last out on the counter very long. You can leave them in a sealed container for a couple of days on the counter, but then I highly suggest moving them to the fridge so they don't ruin.
