Extra bananas turning brown on your countertop? Try these simple gluten free banana muffins. They are naturally dairy-free, freezer friendly and can be made extra-special with your favorite add-ins.

Gluten Free Banana Muffins

I always seem to have extra bananas on the counter. I purchase them at the grocery with the best of intentions to eat them within the week. However, I routinely find a few of them with a few more brown spots than I’d prefer. Solution? Banana Muffins!

These delicious muffins are gluten free, dairy free and easy to make! They are sure to be a hit for a quick breakfast or an on-the-go snack.

I began eating gluten free several years ago. At the beginning of this journey, baked goods were the thing that I missed most. I have spent a lot of time working to find the best alternatives to different bakery items that can be made allergy friendly. These banana muffins are super simple to make and only call for 8 ingredients. They are finished in under 35 minutes and are the best way to use those extra bananas.

Ingredients

This recipe is very simple and only calls for 8 ingredients.

Gluten Free Flour: For this recipe, I used Bob’s Red Mill 1:1 Baking Flour. I also find success with King Arthur’s Gluten Free Flour blend. This can also be substituted for regular baking flour.

Brown Sugar: These muffins get their nice sweetness from the brown sugar. You can also try substituting regular sugar if you do not have brown sugar on hand. I recommend not using honey as a replacement since these muffins already have a lot of liquid ingredients.

Baking Soda: This will help the muffins to rise.

Bananas: You want your bananas to be “over ripe” for the best quality muffins. Not only will this make them easier to mash, it will also Keep the muffins moist and provide the sweetest flavor.

Eggs: You will need 2 large eggs. I have not tested this recipe with an egg substitute.

Oil: I prefer to use a high quality olive oil. Canola oil will also work well.

Vanilla Extract: This adds the perfect touch of sweetness to compliment the sugar and bananas.

Chocolate Chips: I believe that bananas and chocolate chips are the perfect combo. If chocolate isn’t your preference, you can also add in nuts or any additional add-ins you’d like.

Tip: Save a few chocolate chips to sprinkle on top along with a pinch of salt before baking in the oven.

How To: Gluten Free Banana Muffins

Mix the Batter

Start with a large mixing bowl and add in all of your dry ingredients. Combine the flour, baking soda, and brown sugar. Mix these ingredients until they are well combined.

Next, take a smaller mixing bowl and mash your bananas. The riper the bananas, the easier they will be to mash together. The goal is for them to be pretty smooth but it is perfectly fine if you have a few chunks. I just used a fork but an electric mixer would also work great. Then, add in your eggs, oil and vanilla extract.

Once your wet ingredients have been mixed together, you can add them into the bowl with your flour. Stir all ingredients until well combined. The batter will be thick.

Try using a rubber spatula to scrape the bottom and sides of the bowl to ensure that all flour is mixed well.

Fill the Muffin Tin

Your oven should be preheated to 375.

You will need one muffin tin as this recipe makes 12 muffins. Spray your pan with non-stick cooking spray or line the muffin pan with non-stick liners.

Fill each muffin cup about 3/4 of the way full. I used a 1/3 measuring cup to portion out the batter and it worked great! You can then add chocolate chips, nuts, or whatever “add-in” you prefer to the top. I also like to sprinkle the top with a pinch of salt or sugar.

Bake the Muffins

These muffins took about 18 minutes to take. Baking times will vary depending on type of muffin pan and oven utilized. I recommend checking the muffins at 16 minutes and then adding time from there. To really test if the muffin is baked all the way through, insert a toothpick into the center. If it comes out clean, you’re good to go!

I like to let these muffins rest for about 5 min in the pan and then transfer them to a cooling rack to cool the rest of the way.

Storage

These muffins keep well on the counter for 3-5 days in an air tight container. Make sure you allow them to cool all the way before placing them in a bag or container. They are also freezer friendly and will keep for up to 3 months. To reheat, place on a plate or wrap in a paper towel and microwave in 15 second intervals. Watch carefully as overheating can cause them to dry out.