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Moist Gluten-Free Banana Muffins

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These Moist Gluten-Free Banana Muffins are soft, fluffy, and packed with rich banana flavor. They’re easy to make, naturally sweet, and perfect for breakfast, snacks, or dessert—especially for those avoiding gluten.

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

Instructions

  1. Preheat oven to 350°F and line a muffin tin with paper liners or lightly grease it.
  2. In a large bowl, mash the bananas until smooth.
  3. Whisk in the eggs, sugar, melted butter, and vanilla until well combined.
  4. Stir in baking soda and salt.
  5. Gently fold in the gluten-free flour until just combined. Add cinnamon, chocolate chips, or nuts if using.
  6. Divide the batter evenly among 12 muffin cups, filling each about ¾ full.
  7. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
  8. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

  • Use very ripe bananas for the best flavor and moisture.
  • For dairy-free muffins, substitute butter with coconut oil.
  • Add-ins like raisins, chopped nuts, or mini chocolate chips work great.
  • Store in an airtight container for up to 3 days or freeze for up to 2 months.

Nutrition

Find it online: https://recipesbyliza.com/moist-gluten-free-banana-muffins/