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.
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!
- 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.
Substitutions and Variations
How to Make These Vegan
- Use a gluten free flour that’s free from dairy.
How to Make the Recipe with All Purpose Flour
- Use 1 cup of packed AP flour (168 grams).
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 step by step instructions 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 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 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.
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.
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.
Storing and Freezing
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.
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
Gluten Free Banana Muffins
- 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
- 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.