Name: Moist Gluten-Free Banana Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 3 overripe bananas, mashed; 2 large eggs; 1/2 cup granulated sugar or coconut sugar; 1/3 cup unsalted butter or coconut oil, melted; 1 tsp vanilla extract; 1 tsp baking soda; 1/4 tsp salt; 1 1/2 cups gluten-free all-purpose flour blend (with xanthan gum if needed); Optional: 1/2 tsp cinnamon; Optional: 1/2 cup chopped walnuts or chocolate chips

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These Moist Gluten-Free Banana Muffins are soft, fluffy, and packed with real banana flavor in every bite. They’re naturally sweet, easy to make, and perfect for breakfast, snacks, or even dessert. Whether I’m baking for myself or for someone with a gluten intolerance, these muffins always turn out moist, tender, and totally satisfying.

Why You’ll Love This Recipe

I love how these muffins have that perfect moist texture without being dense, which can be tricky with gluten-free baking. The bananas bring natural sweetness and keep the muffins incredibly soft, while the gluten-free flour blend makes them light and airy. I can whip them up with just one bowl and a few pantry staples, and they make the kitchen smell amazing while they bake. Moist Gluten-Free Banana Muffins

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Overripe bananas (mashed)
Eggs
Granulated sugar or coconut sugar
Unsalted butter or coconut oil (melted)
Vanilla extract
Baking soda
Salt
Gluten-free all-purpose flour blend (with xanthan gum if needed)
Optional: cinnamon, chopped walnuts, or chocolate chips

Directions

I preheat the oven to 350°F and line a muffin tin with paper liners or lightly grease it.
In a large bowl, I mash the bananas until smooth.
I whisk in the eggs, sugar, melted butter, and vanilla until fully combined.
I stir in the baking soda and salt, then gently fold in the gluten-free flour until the batter is just mixed. If I’m adding cinnamon or mix-ins like chocolate chips or nuts, I fold them in at this point.
I divide the batter evenly among the muffin cups, filling each about ¾ full.
I bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
I let the muffins cool in the pan for a few minutes, then transfer them to a wire rack to cool completely.

Servings and timing

This recipe makes 12 standard-size muffins and takes about 30 minutes total: 10 minutes to prep and 18–22 minutes to bake. It’s quick, simple, and ideal for a last-minute breakfast treat.

Variations

I sometimes swap in maple syrup or honey for the sugar for a natural sweetener. If I want a dairy-free version, I use coconut oil instead of butter. These muffins are also great with chopped nuts, raisins, or mini chocolate chips mixed in. For a little extra spice, I’ll add a pinch of nutmeg or cardamom along with the cinnamon.

Storage/Reheating

I store these muffins in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. They stay moist and soft. When I want to reheat one, I pop it in the microwave for 10–15 seconds to bring back that fresh-baked feel. They also freeze beautifully—I wrap them individually and freeze for up to 2 months. Moist Gluten-Free Banana Muffins

FAQs

Can I use almond flour or oat flour instead of a gluten-free blend?

I’ve found that using a gluten-free all-purpose flour blend gives the best structure. Almond or oat flour might work, but the texture will be much more dense and moist.

Do I need to add xanthan gum?

If my flour blend doesn’t already include xanthan gum, I usually add about ½ teaspoon to help with binding and texture.

Can I make these muffins vegan?

Yes, I replace the eggs with flax eggs (1 tablespoon flaxseed meal + 2.5 tablespoons water per egg) and use coconut oil or vegan butter. The texture will be slightly different but still delicious.

How ripe should the bananas be?

The riper the better—I look for bananas that are very spotty or even black on the outside. They add the most flavor and moisture.

Can I reduce the sugar?

Yes, I sometimes cut the sugar by ¼ cup if my bananas are very ripe and sweet. The muffins will still be moist and flavorful.

Conclusion

These Moist Gluten-Free Banana Muffins are a staple in my kitchen for good reason—they’re easy to make, incredibly tender, and full of comforting banana flavor. Whether I’m avoiding gluten or just looking for a wholesome treat, these muffins always come through. I love how customizable they are, and they never last long once they’re out of the oven.