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Gluten-Free Banana Muffins (So easy!)

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This popular gluten-free banana muffin recipe is the BEST around! With the golden tops and fluffy middles, you’d never know they’re gluten-free and dairy-free!

Front view of a banana oatmeal muffin on a coaster with a glass of almond milk in the background

I don’t know what it is about buying bananas, but I feel like I have never guessed the correct number we need a week in my life.

Some weeks, we FLY through bananas in a few days, and everyone’s begging for more. (“Why don’t we have more bananas!?”) Other weeks, I feel like the bunch I bought has somehow doubled, and they are all spotty because no one ate a single one all week. (“Why are there SO MANY bananas?!”)

There is no in-between at my house. It’s Eat All The Bananas or No One Eats Any Bananas. Anyone else?

Thank goodness for the best banana muffins. This simple one bowl banana muffin recipe couldn’t be easier, and it’s one of my favorite ways to use the overripe bananas staring me down on the counter.

With their golden tops, soft fluffy middles, and the perfect amount of banana flavor, these gluten-free banana muffins make delicious snacks, an easy breakfast for busy mornings, or tuck nicely into packed lunches.

Here’s what I put in my gluten-free banana oatmeal muffins that makes them taste so incredible…

Front view of gluten-free banana muffins cooling on a cooling rack.
Front view of two gluten-free banana oatmeal muffins stacked on top of each other. The top muffin has a bite taken out of it.

Simple Ingredients For These Easy Gluten-Free Banana Muffins

  • Ripe Bananas. This ultra-moist gluten-free banana muffins recipe uses 3 ripe bananas, which makes it such a great way to use up all the ripe ones on your counter. All those ripe bananas will give these muffins amazing flavor and texture., so you want them fully ripe with plenty of spots for this recipe.
  • Coconut Oil or Melted Butter. Thanks to the three bananas in these moist banana muffins, you only need a little additional fat in this recipe. I usually use melted coconut oil, or you can swap in melted butter/vegan butter for these muffins. It all works!
  • Pure Maple Syrup. A little maple syrup gives these delicious banana muffins a perfect gentle sweetness without refined sugar.
  • Almond Milk (Or Your Favorite). I usually use almond milk here, but feel free to use whatever your family drinks!
  • Eggs. A couple of eggs help give your banana muffins plenty of puff and stretch.
  • Vanilla Extract & Cinnamon. I like plenty of pure vanilla extract in my banana muffins. For a more traditional banana bread flavor I also add cinnamon.
  • Gluten-Free Flour. There are lots of different gluten-free flour blends out there to choose from, but for my gluten-free banana muffin recipe, you’ll want to be sure you’re using an all-purpose gluten-free flour blend that contains xanthan gum. (These kinds of blends are often labeled 1:1, measure-for-measure, or cup-for-cup.) I highly recommend King Arthur Flour measure-for-measure gluten-free flour for this recipe since has a light, fluffy, golden finish and no weird aftertaste. My second fave is this one from Bob’s Red Mill, and my third pick is Cup4Cup. Don’t substitute almond flour, oat flour, or coconut flour here, as they won’t work the same.
  • Baking Soda + Salt. To finish off the dry ingredients, you’ll use a mix of baking soda and salt. The flavors feel beautifully balanced and that light, fluffy texture is tough to beat!
  • Quick Oats. I stir a few quick oats into my gluten-free banana muffin recipe (they add some substance while still keeping the muffins light), and then add a few on top right before they go into the oven to make them pretty.
  • Mix-Ins (If You Want). These gluten-free muffins are tasty enough to stand on their own, but there are lots of ways you can change up this recipe with mix-ins, flavor twists, and toppings, like…


Overhead view of a gluten-free banana muffin drizzled with natural peanut butter
Front view of a gluten-free banana muffin drizzled with natural peanut butter

Our Favorite Mix-Ins & Variations To Try:

  • ADD CHOCOLATE CHIPS. My go-to variation on these banana muffins is to add chocolate chips to the muffin batter. Or you can try my slightly different banana chocolate chip muffin recipe here.
  • TRY CHOPPED NUTS. If you like nuts in your banana bread, try adding 3/4-1 cup chopped walnuts or pecans to these gluten-free banana muffins. It’s DELICIOUS!
  • STIR IN BLUEBERRIES. Or, experiment by making banana blueberry muffins! Add 3/4-1 cup fresh blueberries to the batter.
  • DRIZZLE WITH PEANUT BUTTER. When I eat gluten-free banana oatmeal muffins for breakfast, I love drizzling or spreading a little peanut butter on top. It makes them a more filling option and the combination of banana + peanut butter is one of my favorites! (Almond butter also works!)
  • ADD A FEW DROPS OF ALMOND EXTRACT. One of my favorite variations is to skip the cinnamon and add 1/2-1 tsp. almond extract along with the vanilla. It’s DELICIOUS!
  • TRY THEM WITH CHAI SPICE. Swap out the cinnamon for a little of our chai spice mix. It adds a warm depth of flavor that’s delicious!
Front view of a gluten-free banana oatmeal muffin on a white background. A glass of almond milk is visible in the background.
Front view of gluten-free banana oatmeal muffins. The one in the foreground has a bite taken out of it, showing a fluffy interior

FAQ + Tips & Tricks For The Best Gluten-Free Banana Muffins:

THE BEST GLUTEN-FREE FLOUR FOR GLUTEN-FREE BANANA MUFFINS: My all-time favorite gluten-free flour for muffins is King Arthur Flour Gluten-Free Measure-for-Measure flour. It’s light, fluffy, and browns beautifully. My second favorite is Bob’s Red Mill 1:1 Gluten-Free Flour. If you use other brands, know that your results may vary slightly.

THE BEST MUFFIN LINERS EVER. Every time I share a muffin recipe, I share these parchment muffin cup liners. They are THE MOST nonstick liners ever. It’s rare that my muffins stick at all with these. If you use other paper liners, you may want to spray or mist them with spray oil first to help your muffins come out easily. Or…

OR, TRY THIS COMPLETELY NONSTICK MUFFIN PAN. Or, if you prefer to skip muffin liners, this silicone muffin pan is our favorite. The sides of your gluten-free banana oatmeal muffins won’t get quite as golden as they would in a metal pan, but they’ll pop right out of the muffin cups when they’re done baking!

A TIP FOR PRETTY BANANA MUFFINS. Any time I’m making muffins with toppings or mix-ins, I set aside a few tablespoons of the mix-ins (chocolate chips, nuts, etc.) to put on the muffins right before baking. That way they look extra pretty when they come out of the oven. It’s a simple trick, but that’s how so many bloggers and bakers make their muffins look so pretty!

CAN YOU USE FROZEN BANANAS FOR BANANA MUFFINS? Yes! I use this method to freeze bananas for baking, smoothies, and more, and they work really well here! It’s best to let the bananas thaw before baking with them. They will likely seep a bit of liquid. You can add it right along with the recipe or drain it off. Your choice!

Front view of gluten-free banana oatmeal muffins.

⭐ Don’t forget to leave a star rating below when you make our Gluten-Free Banana Muffin recipe. I can’t wait to hear how it goes!

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Front view of a banana oatmeal muffin on a coaster with a glass of almond milk in the background

Gluten-Free Banana Muffins

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 41 reviews

  • Author: One Lovely Life
  • Total Time: 30 minutes
  • Yield: 12 muffins 1x
  • Diet: Gluten Free


This popular banana muffin recipe is the BEST! With the golden tops and fluffy middles, you’d never know they’re gluten-free and dairy-free!


  • 3 ripe bananas (they should be very spotty!), cut into chunks
  • 1/3 cup coconut oil, melted (can sub melted butter, or vegan butter)
  • 1/4 cup pure maple syrup
  • 1/4 cup almond milk (or your favorite milk)
  • 2 large eggs, room temperature
  • 1 1/2 tsp. vanilla extract
  • 1 3/4 cup gluten-free measure-for-measure flour*
  • 1 tsp. baking soda
  • 1/21 tsp. cinnamon
  • 1/2 tsp. salt
  • 1/2 cup quick-cooking oats, certified gluten-free as needed (+12 Tbsp. for the tops, if desired)
  • Optional Mix-Ins: 3/4-1 cup chocolate chips or chopped nuts


  1. Preheat oven to 350 degrees F. Line a muffin tin with muffin cup liners or grease muffin cups.
  2. In a food processor (or stand mixer), combine bananas, coconut oil, syrup, almond milk, eggs, and vanilla. Puree until smooth.
  3. Add flour, baking soda, cinnamon, and salt to the wet ingredients. Pulse until just combined.
  4. Use a spatula to fold in 1/2 oats and stir in mix-ins (if using).
  5. Scoop or spoon the batter into the prepared muffin cups, filling them most of the way full. If desired, sprinkle them with a few quick oats on top.
  6. Bake muffins at 350 degrees for 18-20 minutes, or until the tops are golden and a toothpick inserted in the center comes out mostly clean with a few moist crumbs.
  7. Allow muffins to cool 1-2 minutes in the muffin pan before transferring to a wire rack to finish cooling down.
  8. Enjoy! Store leftover muffins in an airtight container in the refrigerator or a freeze in a freezer bag up to 2 months, for best results.


*I highly recommend King Arthur Baking Measure-For Measure Gluten-Free Flour Blend for this recipe. My second favorite is Bob’s Red Mill 1:1.

  • Prep Time: 10 minutes
  • Cook Time: 20-22 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American


    1. Beth – I haven’t yet. You can always plug the recipe into a free calculator like My Fitness Pal in the meantime! I’ve found their calculations to be reliable. 🙂

  1. WOW! These were great!! I did tweek it a bit, added in 1/2 cup roughly choppped fresh/frozen cranberries and the zest of 1 orange, for flavor, added just a smidgin’ more ground oats and a teaspoon of baking powder to compensate for the added moisture and give it some more umph for lift, turned out delicious! Thanks for guiding me along this GF path! Next time I am going to add some more fiber, like ground flax, ground hemp of maybe some ground chia seeds, and sprinkle some course sugar across the top prior to baking. Thanks again so much!!

  2. I just made these. They are sooooo yummy!😋
    The only thing I did different was, I added about 3 TBL. of hemp hearts. I will definitely make again. Thanks for sharing this recipe!!

  3. OMG I’m not a big fan of eating gluten free even though I have too (and I am – most of the time) but I gotta say. OH MY GOSH are they YUMMY!!!
    They are really good and I can even prep them in my food processor. Easy peasy and QUICK. LOVE it <3

  4. I’m semi gluten-intolerant and have been looking for a banana bread recipe. I made this and baked it in a cake pan instead of muffins and my whole family loved it! I topped it with a chocolate tofu icing (sounds gross, I know, but it’s amazing). The only thing is that it took over an hour to bake. It could’ve been since I didn’t bake it like muffins but still, an hour is a long time. Also the texture was a little gummy, but bearable. Overall, would recommend this recipe.

    1. Alexa – I absolutely think the long bake time was because you made it as a cake instead of the muffin tins. That IS a long time! I’d recommend giving it a try as muffins sometime. It’s delish!

      Also – You might like my Almond Flour Banana Cake with dairy free chocolate ganache. It’s great (and a little lighter in texture).

  5. Made them today. Turned out very nice and moist . I used agave syrup instead of maple syrup and also added a handful of chopped walnuts. Will keep this recipe handy.

  6. These muffins were delicious! Best gluten free recipe I’ve been able to find. Even my son who is not gf loved them! They were very light and moist.

  7. Thank you , my 1 year old loved them too. So happy to find a gf muffin recipe with no refined sugar and great taste and texture.

  8. I added a yolk to ensure softness.
    I added a dash of ginger, and chopped fresh strawberries for a surprisingly AMAZING result.

    Thank you so much for the recipe!!

  9. O.M.G. These are so good! I literally ate one 1 minute ago and felt compound to sit down and write a review. This is the first time I’ve used that flour and I couldn’t tell these were gluten ! I used half agave and half honey since I’m not huge fan of maple in my muffins, and they turned out perfect. I also used a *little* bit extra cinnamon but that’s just because we love cinnamon in our family :). Also, I ended up only needing to cook them for about 18- 20 minutes – I’m not sure why. Oh, I put chocolate chips in a couple of them just as an extra treat for the kids ;). Thanks again – I’m definitely sharing this recipe!

  10. Good Morning! I followed your banana muffin recipe to a T, but my muffins deflated about 3 minutes after taking them out of the oven. It seems as though baking powder is missing from your recipe and should be added. Another problem is that the muffins formed a crust all the way around the muffin—top and bottom. When I sliced the muffin—the crust broke away from the muffin. The interior of the muffin was moist and fully cooked, but very dense. I really wanted to love these because the recipe sounded amazing, but I think I’m going back to using 2 tsps of aluminum free baking powder and half a teaspoon of baking soda. I’m also wondering if using the food processor/blender overdoes the batter and contributes to some of the issues I had? I prefer fluffy, airy muffins that are not too sweet.

    1. Alyssa – I’ve lost count of how many times I’ve made these and never had a problem with sinking (and never had anyone else complain about that). I’m sorry that happened to you! Do you by chance live at high altitude? I’m so baffled–I’m sorry!

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