Name: Gluten Free Banana Bread Muffins Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 cup (250g) mashed ripe bananas (about 3 medium bananas) See notes if using frozen!; 2 eggs, preferably at room temperature (see notes); ¼ cup maple syrup; 3 Tablespoons melted refined coconut oil or avocado oil; 1 teaspoon vanilla extract; 1 teaspoon lemon juice or apple cider vinegar (see notes); 1 ½ cups (155 -160 grams) blanched almond flour; ¾ cup 85- 90 grams gluten-free oat flour (see notes); 2 teaspoon baking powder (aluminum free); ½ teaspoon baking soda; ¼ teaspoon salt; ½ teaspoon cinnamon; ¼ teaspoon ground ginger (optional) – I like to add this for a little zing; Optional Mix-Ins – ¼ cup chopped dates, nuts, lemon zest, or chocolate chips; Optional Toppings – candied nuts and/or raw sugar

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Gluten-Free Banana Bread Muffins have all the moist, sweet flavor of traditional banana bread in the convenience of bite-sized muffins. Made with simple ingredients with a total time of just 30 minutes, they’re great for breakfasts, snacks, and meal prep! And did I mention they’re dairy-free?

A woman's hand lifting the top muffin off of a stack of banana muffins.

I’ve tested these gluten-free banana bread muffins about a dozen times—because getting that just right banana bread flavor and texture matters. Moist but not soggy, sweet but not too sweet, and allergy-friendly enough for everyone.

After all the tweaks and egg-free swaps, this version is now a staple in our house and I have many stashed in the freezer! They’re quick to make and perfect for grab-and-go breakfasts or snacks. Plus, you can switch them up with chocolate chips, nuts, or even boost the protein with adding protein powder (more variations below). If you’re going to have one go-to muffin recipe, this is it.

Tips Before You Begin

Use Room Temperature Ingredients – Allowing your eggs and bananas to come to room temperature before you begin allows you to mix the batter more evenly and helps it rise in the oven. Check out the recipe card for tips if you’re short on time!
For Domed Muffins – Bake at 400°F for the first 5 minutes. Then, reduce the oven temperature to 350°F to finish baking. The initial high heat helps the muffins puff (bakery muffin style) up before setting.
Flour Combination – Personally, I love combining almond flour with oat flour. It keeps the texture light and fluffy, and I find it gives me more control over the batter than your average gluten-free flour blend. That said, you really want to weigh your flour blends for accuracy (especially almond flour, which can pack down easily). Too much can make the muffins dense, and too little can make them fall flat. If you’re experimenting with other flours, try to keep the overall ratio around the same weight (about 240–250g total) so that the muffins hold their shape and rise properly.
Egg-Free Option:I’ve tested these with two flax eggs, and they came out soft, fluffy, and full of banana bread flavor—just not quite as pretty as the regular version. Still totally delicious! If you’re using the oat flour and almond flour combo, I recommend adding ½ to 1 teaspoon of xanthan gum for an even better texture.

Ingredients and Notes

Below is an overview of the ingredients and instructions for this gluten-free banana muffins recipe. Please be sure to scroll down to the recipe card for the complete details, including prep time, calories, carbohydrates, protein, fats, fiber, sodium, etc.

Ingredients for banana muffins on a white marble countertop.

Bananas – Make sure to use overripe bananas. The darker they are, the sweeter your muffins will taste! Note: You can use frozen bananas, if needed. Just let them thaw completely and drain any excess liquid to avoid a dense, overly moist texture.
Room Temperature Eggs – Add structure to the muffins.

Ingredient Swap: For a vegan option, replace the eggs with 2 flax eggs (2 tablespoons of flaxseed meal + 5 tablespoons of water). Let the mixture sit for 5–10 minutes to thicken before using.

Pure Maple Syrup – Enhances the sweetness without the need for refined sugar. Honey will also work.
Melted Refined Coconut Oil – This replaces butter found in most recipes, adds richness, and keeps the muffins moist. Substitute avocado oil, if preferred.
Vanilla Extract – Use a high-quality, pure vanilla extract for the best results!
Lemon Juice – Substitute apple cider vinegar, if needed.
Gluten-Free Flour – I like to use a combination of blanched almond flour and gluten-free oat flour. Learn more about the best gluten-free flour for baking!

Note: If you prefer to use gluten-free flour instead of both flours, you will need to make a few adjustments. Use 1½ cups of gluten-free 1:1 baking flour, ⅓ cup oil (versus 3 Tablespoons), and 1 teaspoon baking soda (not baking powder). The texture will be slightly more dense and cakey, but still delicious.

Leaveners – Use both baking powder and baking soda for a soft, fluffy consistency.
Spices – Salt and cinnamon enhance the rest of the ingredients and add warmth and depth. I also like to include ground ginger. It’s optional but adds a little zing!

How to Make Gluten-Free Banana Bread Muffins

Before you begin, preheat the oven to 350°F. Then, line a 12-count muffin tin with paper liners, or grease it with cooking oil spray.

Mash the bananas. Add the ripe bananas to a large bowl and mash them with a fork. Then, add the eggs and mix to combine.

Two eggs in the wet ingredients in a glass mixing bowl.

Gluten free flour and metal whisk on top of wet ingredients in a glass bowl.

Whisk the wet ingredients. In a separate bowl, whisk the maple syrup, melted coconut oil, vanilla, and lemon juice until smooth. Then, add the mashed bananas and eggs, and whisk again to combine.
Mix the dry ingredients. Add all the dry ingredients to a medium-sized bowl, and whisk to combine

Pro-Tip: If you’re skipping adding mix-ins like nuts or chocolate chips, include a tablespoon or two more oat flour to help the batter hold structure and encourage more rise.

Banana muffin batter in a glass mixing bowl.

Banana muffin batter with nuts in a glass mixing bowl.

Combine. Working slowly, add the dry ingredients to the bowl of wet ingredients, and mix just until combined. Be careful not to overmix! Then, fold in any mix-ins, if using.
Bake. Divide the muffin batter evenly between the muffin cups, filling each cavity about ⅔ of the way full. Then, top them with raw sugar or candied nuts, if desired. Bake until the muffins are fluffy and a toothpick inserted into the center comes out clean.

Eight count muffin pan with muffin liners filled with banana muffin batter.

Eight baked banana muffins topped with chopped nuts in a muffin pan.

Cool. Allow your gluten-free banana muffins to cool in the muffin pan slightly. Then, transfer them to a wire rack to cool completely.

Variations and Mix-Ins

I’ve tested just about banana bread muffin variation—chocolate chip, nutty, ginger, and even lemon poppyseed—and they all work great! It really depends on the season and your cravings.

Toppings – I also add a sprinkle of sugar and candied nuts on top for a little extra sweetness and crunch.
Mix-Ins – Make gluten-free banana nut muffins by folding chopped walnuts or pecans into the batter. Or, add chopped dates, lemon zest, or chocolate chips.
Spring Variation – Add fresh lemon zest and poppyseeds! This is my personal favorite combo.
Ginger Zing – I sometimes icnldue ¼ teaspoon ground ginger or 1 teaspoon freshly grated ginger for a gentle spicy kick.
Enhance the Sweetness – Replace half the maple syrup (2 tablespoons) with dark or light brown sugar or coconut sugar for a richer, caramel-like sweetness.
Flavor Extracts – Increase the amount of vanilla extract, using up to one teaspoon, for a stronger vanilla taste. Or, add ¼ teaspoon almond extract for nutty depth.
Intensify the Banana Flavor – Roast whole bananas (skin on) at 350°F for 15–20 minutes until blackened and soft. Let cool slightly, peel, then mash. This brings out a deeper, caramelized banana flavor.

A bite taken out of a gluten free banana muffin.

Storage Tips

Store leftover muffins covered tightly in an airtight container at room temperature for up to 5 days, or in the refrigerator for up to 1 week.

To freeze, let the muffins cool completely. Then, freeze them in a single layer. Once frozen, store in a sealed container in the freezer for up to 2 months. Reheat in the microwave or toaster oven when you’re ready to serve.

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Do you have questions, feedback, or tips about this recipe? Leave a comment below with any questions or feedback you’d like to share!