Gluten-free banana muffins that are soft, airy, lightly sweet and delicious. Pantry ingredients and ripe banana make up this easy to make gluten-free muffin recipe.

These gluten-free banana muffins are perfect for an easy breakfast, grab and go snack.

Everyone should have one go-to gluten-free muffin recipe and this one is it! In less than 30 minutes you can have homemade warm gluten-free banana muffins for your family. A great use for all those over ripe bananas we always seem to have.

INGREDIENTS NEEDED TO MAKE MUFFINS:

• Gluten-free Flour
• White Sugar
• Gluten-free Baking Powder
• Baking Soda
• Buttermilk
• Ripe Bananas
• Canola Oil (or melted coconut oil)
• Vanilla
• Gluten-Free Chocolate Chips
• Chopped Walnuts

Over the years I have shared other gluten-free recipes using bananas like sourdough banana muffins, chocolate zucchini muffins, banana sheet cake and banana bread.

Today I wanted to share an old gluten-free banana muffin recipe that I had on the blog. I have rewritten blog post, updated recipe and taken new photos. I know you will want to make these gluten-free banana muffins right away now.

Get out a mixing bowl, measuring cups and spoons , the ripe bananas, pantry ingredients and your hand mixer and you will be all set. Gluten-free banana muffins are a great way to use up your ripe bananas. I added chocolate chips to my recipe but feel free to leave out if you want.

An easy to make , one bowl gluten-free banana muffin recipe. They are light and fluffy and lightly sweetened. Perfect for quick breakfasts and snacks. Gluten-free banana muffin recipe that is simple to make and should become one of your go-to breakfast recipes. Because we all know, we ALWAYS have extra ripe bananas on our counter that need to be used.

Easy to make gluten-free banana muffins using simple pantry ingredients like gluten-free flour, sugar, buttermilk, oil, vanilla and chocolate chips.

HOW TO MAKE THE MUFFINS:

1. In a medium bowl, whisk the dry ingredients together.
2. Preheat oven to 350 degrees.
3. Line a 12 cup muffin tin with paper liners.
4. In a medium bowl add the bananas and beat well.
5. Add the eggs, oil, sugar and vanilla and beat until smooth.
6. Add the dry ingredients as well as the buttermilk and mix on low speed. Increase speed to medium and beat until you have a smooth batter.
7. Fold in the chocolate chips and walnuts.
8. Use an ice cream scoop to drop batter into lined muffin pan.
9. Sprinkle rolled oats plus raw cane sugar on top of each muffin
10. Bake for 24-28 minutes.

Not only will these gluten-free banana muffins have your home smelling incredible, but they take no time to wipe up. These are the type of gluten-free recipes I like too-easy and quick!

Gluten-free banana muffins that are moist, fluffy and flavourful. They make for a wonderful everyday breakfast or snack. While I’ve make the banana muffins in a regular sized muffin pan you could easily use a mini muffin pan and have mini muffins handy for school lunches and snacks.

Anytime I bake anything with bananas in it, my whole house smells wonderful. Gluten-free muffins-those little bundles of baked goodness that are easy to make and go great with your coffee or tea in the morning.

HERE ARE MORE BREAKFAST RECIPES:

• Sourdough Banana Muffins
• Detox Smoothie
• Gluten and Dairy-Free Waffles
• Gluten-Free Corn Pancakes
• Keto Coffee Cake Muffins

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HAVE ANY GLUTEN-FREE QUESTIONS? Need any help with gluten-free baking or cooking? Send me a DM and I would be happy to help you out.

Gluten-Free Banana Muffins

Gluten-free banana muffins that are easy to make, delicious and super moist. The banana muffins are perfect for a to-go breakfasts, afternoon and late night snack and school lunches. Chocolate chips, banana, walnuts and cinnamon make up these yummy baked treats.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 23 minutes mins

Total Time 33 minutes mins

Course Breakfast

Cuisine American

Servings 12

Equipment

• 1 measuring cups and spoons
• 1 mixing bowl set
• 1 whisk
• 1 hand mixer
• 1 12 cup muffin tin
• 12 Paper Muffin Liners
• 1 spatula
• 1 ice cream scoop

Ingredients

  

1x2x3x

• 2 cups gluten free flour blend
• 1/2 cup white sugar
• 1 1/2 Tsp gluten free baking powder
• 1 tsp baking soda
• 2 large eggs
• 1 cup buttermilk
• 3 ripe bananas
• 1/3 cup canola oil ( or melted coconut oil)
• 1 tbsp vanilla
• 1/2 cup gluten free dark chocolate chips
• 1/3 cup chopped walnuts
• 1 tsp cinnamon

Optional topping

• 1/3 cup rolled oats
• 2 Tbsp raw cane sugar

Instructions

 

• In a medium bowl, whisk all dry ingredients together.
• Preheat oven to 350 degrees.
• Line a 12 cup muffin pan with paper liners.
• In a medium bowl add bananas and beat well.
• Add eggs, sugar, oil and vanilla and beat until smooth.
• Add dry ingredients as well as the buttermilk and mix on low speed. Increase speed to medium and beat until batter is smooth.
• Fold in chocolate chips and walnuts.
• Use an ice cream scoop to drop batter into lined muffin pan.
• Sprinkle rolled oats and raw can sugar over each muffin.
• Bake for 24-28 minutes.

Keyword afternoon snack, banana muffins, breakfast, easy to make, gluten-free, gluten-free banana muffins, gluten-free muffin recipe, gluten-free muffins

Tried this recipe?Let us know how it was!