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    Home » Breakfast

    Gluten Free Banana Muffins

    Published: Mar 18, 2022 · Modified: Nov 14, 2022 by Lee · This post may contain affiliate links · 3 Comments .

    Jump to Recipe Jump to Video

    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)!

    Golden brown Gluten Free Banana Muffins piled on a plate.


    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.

    Jump to:
    • Reasons To Love These Muffins
    • Ingredient Notes
    • Expert Baking Tips
    • How to Make Gluten Free Banana Muffins 
    • Expert Baking Tips
    • Recipe FAQs
    • Storing and Freezing 
    • Other Muffin Recipes You'll Love
    • 📖 Recipe
    • Gluten Free Banana Muffins
    Taking a banana muffin from the pile.

    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, just like in my pumpkin banana muffins! 

    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. 

    See my recipe card below for a complete list of the ingredients with measurements.

    Expert Baking Tips

    How to Make These Vegan

    • Use a gluten free flour that’s free from dairy.

    This recipe has not been tested with 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 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.

    Whisking the dry ingredients.
    Step 1
    Cornstarch and water in a bowl mixed thoroughly.
    Step 2

    Step 3: Cream the Sugar

    Add the granulated sugar and light brown sugar into the cornstarch water mixture and whisk to combine.

    Cornstarch water, brown sugar and granulated sugar in a bowl.
    Whisking the wet ingredients together.

    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. 

    Adding the bananas to the sugary cornstarch water.
    Step 4
    Mixing in the dry ingredients with the wet.
    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.

    Putting the batter into muffin wrappers in a muffin tin.

    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. 

    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. 
    Halves of fresh bananas in a bowl.
    Bananas mashed thoroughly.
    • 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.

    Recipe FAQs

    What size muffin pans should I use?


    You can use two sizes.

    Either use a mini muffin pan that holds 24 muffins.

    Or use a 6 cup regular size muffin pan.

    How many muffins does this recipe make?


    This recipe makes 24 mini banana muffins or 6 regular size muffins.

    For 12 regular size muffins, double the recipe.

    Can I make these muffins ahead of time?


    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.

    The outside of my muffins are crunchy. Will they soften?


    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. 

    Can I make this recipe into a loaf?


    Check out my banana bread recipe and my chocolate banana bread recipe.

    Can I use an egg instead of the cornstarch water?


    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.

    I don't have Celiac Disease. Can I make this with AP Flour?


    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)

    A hand grabs a banana muffin from the pile.

    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 You'll Love

    • Bakery Style Chocolate Chip Muffins
    • Chocolate Chip Blueberry Muffins
    • Red Velvet Muffins
    • Gluten Free Blueberry Muffins

    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

    Golden brown Gluten Free Banana Muffins piled on a plate.

    Gluten Free Banana Muffins

    Author: Lee
    These Gluten Free Banana Muffins are mini banana muffins that 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)!
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 20 mins
    Resting Time 5 mins
    Total Time 40 mins
    Course Breakfast
    Cuisine American
    Servings 12 Mini Muffins or 6 Regular Size Muffins
    Calories 130 kcal

    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 use 1 cup of packed AP flour (168 grams).

    Nutrition

    Calories: 130kcalCarbohydrates: 22gProtein: 1gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 1gTrans Fat: 1gSodium: 162mgPotassium: 77mgFiber: 2gSugar: 11gVitamin A: 13IUVitamin C: 2mgCalcium: 22mgIron: 1mg
    Tried this recipe?Let us know how it was!

    More Easy & Delicious Breakfast Recipes

    • Pumpkin Banana Muffins
    • Pumpkin Bread with Cream Cheese Frosting
    • Gluten Free Chocolate Muffins
    • Triple Chocolate Muffins

    Reader Interactions

    Comments

    1. John

      May 27, 2022 at 11:00 am

      5 stars
      Perfect for my brunch! Thanks for the recipe!

      Reply
    2. Anne Reyna

      June 24, 2022 at 7:15 pm

      5 stars
      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.

      Reply
      • Lee

        June 27, 2022 at 10:20 am

        Oh my gosh this is so kind thank you so so much!!!!

        Reply

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    Lee, the beautiful founder of Lane and Grey Fare.

    Hi guys, I'm Lee! As a mother of two children with celiac disease and multiple food allergies, I wanted to share all that I’ve learned with others in a way that’s entertaining and helpful. All my food is 100 percent gluten free, nut free, seed free, egg free and most of my baked goods can easily be made dairy free (vegan).

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