These Gluten Free Banana Muffins are loaded with banana flavor. They’re everything you love about banana bread in mini muffin form! They're so simple to make; only 2 bananas are need and they mix up with just a whisk and spatula! Best part is they’re also eggless, nut free and easily dairy free (vegan)!
Gluten Free Banana Muffins are a huge hit in our household and this recipe could not be more simple! These mini banana muffins are only made with 2 ripe bananas, yet they have so much banana flavor! If you want larger muffins, this recipe can also make 6 regular size muffins.
For more banana recipes, try Double Chocolate Banana Bread, Gluten Free Banana Cake, Gluten Free Chocolate Chip Banana Bread and Gluten Free Banana Scones.
Reasons To Love These Eggless Banana Bread Muffins
- Allergy Friendly- These muffins are gluten free, nut free, egg free and can easily be dairy free (vegan)!
- Moist- These banana muffins are so soft due to light brown sugar.
- Bananas- This recipe only needs two medium ripe bananas, just like in my pumpkin banana muffins! If you only have 1 ripe banana on hand but still want to bake something, check out my Banana Bread Cookies!
Ingredient Notes
- Gluten Free Flour- If you also have nut allergies, make sure to use a brand that’s made in a nut free facility. I really love to use this gluten free flour because it’s free of the top 9 allergens. It also contains xanthan gum which really helps give baked goods their bounce and prevents them from falling apart.
- Cornstarch and Water- These are eggless muffins so this mixture helps bind everything together.
- Light Brown Sugar- I use this in addition to granulated for added moisture. You can use all granulated sugar instead.
- Milk- If there are no dairy allergies or if you’re not vegan, you can use regular whole milk. For non-dairy, use a dairy-free milk of your choosing.
- Pure Vanilla Extract- Make sure you only use pure extract. A vanilla extract that isn't pure will give the muffins a chemical taste.
- Vegetable Oil- Using oil instead of butter helps them to stay moist for a longer period of time.
- Bananas- Use 2 ripe medium bananas.
See my recipe card below for a complete list of the ingredients with measurements.
Substitutions and Variations
How to Make these into Vegan Banana Muffins
- Use a gluten free flour that’s free from dairy.
- Make sure the brand of sugar you use is vegan.
- Only use a non-dairy milk of choice.
Make the Recipe with All Purpose Flour
- Use 1 cup of packed AP flour (168 grams).
Other Muffin Sizes
- Regular: Bake at the same temperature for 22-24 minutes or until the tops are golden, risen and springy when carefully touched. Makes 6 regular size muffins. For 12, double the recipe.
Make the Recipe with an Egg
Replacing eggs is not an exact science, so it will differ for every recipe. Many times liquid needs to be removed in addition. However, in this recipe it is fairly straightforward.
- Eliminate the cornstarch water slurry.
- Add 1 egg.
This recipe has not been tested with some of these substitutions and/or variations due to celiac disease and food allergies. If you change any of the ingredients, please let us know how the recipe turned out in the comments below!
How to Make Gluten Free Banana Muffins
Here are the step by step instructions to make these mini banana muffins!
Step 1: Whisk Together the Dry Ingredients
In a medium bowl, whisk together the gluten free flour, baking powder, baking soda and salt until combined.
Step 2: Make the Cornstarch Water
In a large bowl, using a spoon, mix together the cornstarch and water until thin and watery. It will be thick and tacky at first.
Step 3: Cream the Sugars and Cornstarch Water
Add the granulated sugar and light brown sugar into the cornstarch water mixture and whisk to combine.
Step 4: Add in the Other Ingredients
Whisk in the mashed bananas, oil, vanilla and cinnamon until well combined.
Step 5: Add in the Dry Ingredients
Using a whisk, stir in the gluten free flour mixture a third at a time until just combined. If it gets too thick, switch to a spatula.
Step 6: Scoop the Batter, Bake and Cool
Use a small cookie scoop to scoop the batter into a lined mini muffin pan and smooth the tops with a small knife.
My pan holds 24 mini muffins.
Bake in the center rack of the 350 degree oven for 20 minutes until the mini muffins are golden brown on top, risen and springy when gently touched.
Once out of the oven, let the muffins cool in the pan for about 5 minutes. Then remove from the pan and let cool completely on a wire cooling rack.
Expert Baking Tips
- Mashing the Bananas- In a medium bowl, use the back of a fork to mash all the bananas really well. Once they’re mashed, give them a good whisk. You want them to be liquidy.
- Filling the Muffin Tins- Make sure to fill each muffin cup almost all the way to the top. You want the muffins to have beautiful height.
- Use Paper Muffin Liners- It will ensure you're able to get the muffins out of the tins. If you don't have any paper liners, grease each muffin tin well with vegetable oil prior to adding the batter.
- Smoothing the Batter- Many gluten free batters have a way of staying exactly as they are placed, when baked. If you leave it misshapen, that’s how it will remain when baked.When the batter is in the muffin cups, gently smooth the tops with a butter knife prior to baking.
Recipe FAQs
Most gluten free baked goods are best made the same day, but you can make these muffins the night before.
Once they cool, store them in an airtight container at room temperature.
When you just bake the muffins they will have a crisp exterior and soft interior.
After you store them in an airtight container at room temperature overnight, they will be soft on the outside as well.
Check out my Banana Chocolate Chip Bread recipe and my Double Chocolate Banana Bread recipe.
Storing and Freezing: Once the muffins have cooled, store in an airtight container or individually wrap the each muffin in aluminum foil. If using foil, try to create a teepee with the top of the foil so it isn't touching the top of the muffin as much and poop in a zip top bag.
Store them on the counter at room temperature for up to 2 days or freeze for up to 30 days.
To defrost, take out of the freezer and leave at room temperature until soft; about 2 hours.
If desired, warm each muffin in the microwave for 5 seconds prior to eating. Be careful not to burn your mouth.
More Muffin Recipes You'll Love
Did you try this recipe? Please leave me a ⭐ review below!
Don’t forget to tag me on Instagram @laneandgreyfare and follow along on Pinterest, Facebook and YouTube! Enjoy!!!
📖 Recipe
Gluten Free Banana Muffins
Ingredients
- 1 cup multipurpose gluten free flour (I use a gluten free multipurpose flour with xanthan gum already in it)
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 2 medium ripe bananas , mashed
- 2 rounded tablespoons cornstarch mixed with 3 tablespoons of water
- ¼ cup granulated sugar
- ¼ cup light brown sugar
- ¼ cup vegetable oil
- ½ teaspoon pure vanilla extract
- ½ teaspoon ground cinnamon
Instructions
- Preheat the oven to 350 degrees and put paper liners in each cup of your muffin pan. Set aside.
- In a medium bowl, whisk together the 1 cup multipurpose gluten free flour, ½ teaspoon baking powder, ½ teaspoon baking soda and ½ teaspoon kosher salt.
- Peel the 2 ripe bananas onto a small plate. Mash them with the back of a fork. Set aside.
- In a large bowl, using a spoon, mix together the 2 rounded tablespoons cornstarch (26 grams) and 3 tablespoons water until it has a thin watery consistency. It will be tacky and thick at first.
- Once the cornstarch water is mixed, whisk in the ¼ cup granulated sugar, the ¼ cup light brown sugar, the mashed bananas, ¼ cup vegetable oil, ½ teaspoon pure vanilla extract and ½ teaspoon ground cinnamon. Mix until well combined.
- Next, stir in the flour mixture, a third at a time, until just combined. If the batter gets too thick for a whisk, switch to a spatula.
- For the mini muffins, use a small cookie scoop and for the regular muffins, use an ice cream scoop to scoop the batter into each muffin cup in the tin.
- Fill the cups almost to the top or each. Then smooth the tops of the batter with a small knife.
- Pop in the center rack of the oven and bake. For mini muffins, bake for 20 minutes until the tops are golden, risen and springy when carefully poked. For the regular muffins, bake those for 25 minutes until the tops are golden, risen and springy when carefully poked.
- Remove from the oven and let sit in the pan for an additional 5 minutes.
- After 5 minutes, take the muffins out and let them cool completely on a wire cooling rack.
Elizabeth Key says
10 out of 10. These muffins are super delicious, light and fluffy and extremely hard to stop at one. Lol. I just scored a bag of over-ripe bananas from our local store and have mashed and frozen them ready for baking. I am definitely going to try more of your recipes. Thank you.
Lee says
Thank you so much!!!
Mtryon55 says
Replacing the cornstarch/water mixture with 1 egg worked just fine.
Stephanie says
I’ve made regular size and the mini muffins and they’ve turned out perfect every time! Sometimes my muffins seem to fall apart but these stay together and are still super fluffy. This recipe is going to get a lot of use. Thank you so much!!!
Marcie PERILSTEIN says
I just made these added mini chocolate chips & they were delicious!! Very easy & simple
Love these recipes right up my alley with my allergies. Thank you 😊
Lee says
So glad! Thanks so much!!!
Anne Reyna says
This banana muffin (full size with a few mini chocolate chips added) was fantastic. It was better than any of the wheat banana breads I have ever made. The banana was not overpowering and neither was the cinnamon. I liked that it was a small batch recipe, and it had notes how to store and freeze, if needed. I can eat wheat and eggs but we have a son who is anaphylactic to both. We are a no wheat/eggs home. I was a great home baker with wheat but now have baked GF and egg free for 16 years. Nothing I have ever made before comes close to this. I just ate a full size muffin while writing this and didn't even realize it. My only tweak was I have always used a standard of 1 tsp of baking powder per cup of flour. I did that here as well. It was moist and fluffy and had no texture of rice or graininess. I used Cup4Cup flour. But I feel this recipe would be the same regardless of flour choice. Mostly due to the bananas. I have made many of Lane & Grey Fare Recipes, and they have always been good.
Lee says
Oh my gosh this is so kind thank you so so much!!!!
John says
Perfect for my brunch! Thanks for the recipe!