These Gluten Free Banana Muffins are loaded with banana flavor. They’re everything you love about banana bread in muffin form! Best part is they’re also eggless, nut free and easily dairy free (vegan)!
These mini banana muffins are only made with two ripe bananas, yet they have so much banana flavor! If you want larger muffins, this recipe can also make 6 regular size muffins.
If you’re looking for more banana recipes, try Double Chocolate Banana Bread, Gluten Free Banana Cake, Gluten Free Banana Chocolate Chip Bread and Gluten Free Banana Scones.
Reasons To Love These 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!
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 one because it’s nut safe but it does contain dairy.
- 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.
- Bananas- Use 2 ripe medium bananas.
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.
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.
Step By Step Instructions With Pictures
Here are the steps to make these muffins!
Step 1: Whisk Together the Dry Ingredients
In a medium bowl, combine the gluten free flour, baking powder, baking soda and salt. Whisk to combine.
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 1 Step 2
Step 3: Cream the Sugar
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. Mix 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 4 Step 5
Step 6: Scoop the Batter
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.
If making regular size muffins, use an ice cream scoop to scoop the batter into 6 lined muffin cups. Make sure to smooth the tops.
Step 7: Bake
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.
If baking the regular size muffins, bake the 6 muffins at 350 degrees Fahrenheit for 25 minutes.
Step 8: Cool
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.
How to Make These Vegan
Follow this simple step to make sure these muffins are vegan:
Use a gluten free flour that’s free from dairy.
FAQ
You can use two sizes.
Either use a mini muffin pan that holds 24 muffins.
Or use a 6 cup regular size muffin pan.
This recipe makes 24 mini banana muffins or 6 regular size muffins.
For 12 regular size muffins, double the recipe.
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 bread recipe and my chocolate banana bread recipe.
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.
Simply replace the cornstarch water with one egg.
Yes. I use a 1 to 1 gluten free flour so ideally you can. Sadly I cannot test the recipe due to celiac disease, but these are the changes I would make:
- Use 1 cup of packed AP flour (168 grams)
Storing and Freezing
Storing
Keep the gluten free banana muffins in an airtight container at room temperature. If you don’t have an airtight container that fits them all, wrap any extras in aluminum foil.
They usually stay soft for up to 2 days.
If desired, warm each muffin in the microwave for 5 seconds prior to eating.
Freezing
You can freeze these mini banana muffins.
Simply wrap each individual muffin in aluminum foil and then place them all in a zip top bag.
You can keep the muffins frozen for up to 30 days.
Thaw on the counter for about 2 hours before eating or until the muffins are room temperature and soft.
If you want them warmer and softer, heat each muffin for a few seconds in the microwave after taking them out of the foil.
Other Muffin Recipes to Try
Please leave me a star review below!
Don’t forget to tag me on Instagram @laneandgreyfare if you make my recipes and follow along on Pinterest! Enjoy!!!
Gluten Free Banana Muffins
Ingredients
- 1 cup gluten free flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 2 heaping tablespoons of cornstarch mixed with 3 tablespoons of water
- ¼ cup granulated sugar
- ¼ cup light brown sugar
- 2 medium ripe bananas mashed
- ½ teaspoon vanilla
- ¼ cup vegetable oil
- ½ teaspoon 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 combine the gluten free flour, baking powder, baking soda and salt.
- In a large bowl, using a spoon, mix together the cornstarch and water until it has a thin watery consistency. It will be tacky and thick at first.
- Once the cornstarch water is mixed, add the sugars and whisk to combine. Whisk in the mashed bananas, oil, vanilla and cinnamon. Mix until well combined.
- Next, stir in the flour mixture, a third at a time, until just combined. If it 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.
Video
Notes
Storing
Once the gluten free banana muffins have cooled, store in an airtight container or individually wrap the each muffin in aluminum foil. Try to create a teepee with the top of the foil so it isn't touching the top of the muffin as much. If wrapped in foil, store them in a zip top bag on the counter at room temperature for up to one day. If not eating them all in one day, I recommend freezing. If desired, warm each muffin in the microwave for 5-10 seconds prior to eating.Freezing
Once the muffins have cooled, wrap them each in aluminum foil. Pop them in a zip top bag and freeze for up to 30 days. If you want them warmer and softer, heat each muffin for 5-10 seconds in the microwave after taking them out of the foil.For Vegan
Use a gluten free flour that's free from dairy.For Regular Size Muffins
Bake at 350 degrees for 25 minutes. This recipes makes 6 regular size muffins.For An Egg
I cannot test this recipe due to egg allergies but these are the changes I would make:- Use 1 egg instead of the cornstarch water
For AP Flour
I cannot test this recipe due to celiac disease but these are the changes I would make:- Use 1 cup of packed AP flour (168 grams)
John
Perfect for my brunch! Thanks for the recipe!
Anne Reyna
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
Oh my gosh this is so kind thank you so so much!!!!