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!
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…
Start With Simple Ingredients
- 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 brown 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…
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.
How To Make Healthy Banana Muffins, Step By Step
As always, you can find the full recipe, with ingredient amounts, detailed instructions, and tips in the recipe card below!
- Preheat & Prep. To start, preheat oven to 350 degrees F. Line a 12-cup muffin tin with parchment muffin cup liners or grease muffin cups.
- Combine Wet Ingredients. In a food processor (or stand mixer), combine bananas, coconut oil, syrup, almond milk, eggs, and vanilla. Puree until smooth.
- Mix In Dry Ingredients. Add flour, baking soda, cinnamon, and salt to the wet ingredients. Pulse until just combined. Use a spatula to fold in 1/2 oats and stir in mix-ins (if using).
- Scoop Muffin Batter. Then, 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.
- 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. Allow muffins to cool 1-2 minutes in the muffin pan before transferring to a wire rack to finish cooling down.
- Serve & Store. Enjoy right away, or store leftover muffins in an airtight container in the refrigerator or a freeze in a freezer bag up to 2 months, for best results.
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!
FAQ + Tips & Tricks For The Best Gluten-Free Banana Muffins
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!
Or, go for Peanut Butter Banana Muffins, Banana Streusel Muffins, or these Banana Chocolate Chip Muffins!
Did You Make This Recipe?
Tell me all about it! Leave a star rating below when you try our Gluten-Free Banana Muffins recipe. I can’t wait to hear how it goes!
Gluten-Free Banana Muffins
Ingredients
For The Wet Ingredients:
- 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 teaspoons vanilla extract
For The Dry Ingredients:
- 1 3/4 cup gluten-free measure-for-measure flour* (210 grams)
- 1 teaspoon baking soda
- 1/2-1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 cup quick-cooking oats, certified gluten-free as needed (+1-2 Tbsp. for the tops, if desired) (45 grams)
- Optional Mix-Ins: 3/4-1 cup chocolate chips or chopped nuts
Instructions
- Preheat & Prep. To start, preheat oven to 350 degrees F. Line a 12-cup muffin tin with parchment muffin cup liners or grease muffin cups.
- Combine Wet Ingredients. In a food processor (or stand mixer), combine bananas, coconut oil, syrup, almond milk, eggs, and vanilla. Puree until smooth.
- Mix In Dry Ingredients. Add flour, baking soda, cinnamon, and salt to the wet ingredients. Pulse until just combined. Use a spatula to fold in 1/2 oats and stir in mix-ins (if using).
- Scoop Muffin Batter. Then, 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.
- 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. Allow muffins to cool 1-2 minutes in the muffin pan before transferring to a wire rack to finish cooling down.
- Serve & Store. Enjoy right away, or store leftover muffins in an airtight container in the refrigerator or a freeze in a freezer bag up to 2 months, for best results.
Notes
- Gluten-Free Flour. 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. If you use another gluten-free flour blend, be sure it contains xanthan gum. Do not use coconut flour or almond flour for this recipe.
- Measure Carefully. For best results, we recommend weighing your flour on a kitchen scale. If you don’t have one, use the scoop & level method. Fluff the flour with a fork, then spoon the flour into the measuring cups and level them off with the back of a knife to avoid packing extra flour into the measuring cups.
- Bananas. 3 bananas = about 1 cup mashed banana!
Video
Nutrition
Nutrition facts are an estimate only and will vary based on brands and amounts used.
Find it Online:
https://www.onelovelylife.com/gluten-free-banana-muffins/
I can eat these all day long. They are so lite and fluffy!
Delicious! I made them per recipe, using Pamela’s GF All Purpose flour, coconut milk and melted plant butter. I put nuts in half of the batch. Baked for 18 minutes at 355 degrees at high altitude (6000 ft.). Just the right amount of sweetness and great texture. Thanks for the recipe!
Thanks so much for sharing your high altitude tips! I’m so glad you enjoyed it!
I made without the oats because I can’t eat oats even when they’re gluten free and they came out great- just made the cook time a little shorter! Perfect, simple and easy breakfast muffin!
So glad you loved them Sarah!
I just enjoyed my muffin, light n fluffy. I added flaked almonds on the top instead of oats and were nice. Will definitely make them again. Thanks for the recipe.
Yum! That sounds delicious!
Great recipe…soft and airy and not too sweet…
Always on the hunt for yummy gf recipes without massive amounts of added sugar! These were a massive hit. Aside from being delicious, they are also not crumbly or messy. My toddlers can carry them around and take bites without it falling apart like many other muffins. A WIN! I used Bobs Red Mill 1-1 and it worked great. Perfect recipe!
Has anyone tried Namaste perfect flour blend? I just purchased a giant bag from Costco and wanted to use it for this muffin recipe.
Hi, Stephanie! I haven’t tried that particular blend, but if it’s considered a 1:1 flour and contains xanthan gum, it will probably work here! (If there’s no xanthan gum, you’ll want to add some so the texture turns out)
Really fluffy and nice!
They are yummy! Thank you!
These were delicious! I am so happy to find a fluffy and moist gluten free muffin recipe! Just a note: I added frozen berries to mine and left out the oats. The berries added some moisture and tasted really good.
Perfect GF muffins that no one would suspect are GF; they’re so delicious!
I made walnut-pumpkin spice and can’t wait to try the almond extract version suggested, perhaps mixing in some almond flour and again adding 1/4 C flax meal.
The day I made them, 5 very ripe bananas were on the counter, so I used them all with great results! It started with a great recipe. Thanks!
Hi could you tell me how many cups of mashed bananas- they vary so much in size- thank you! They sound wonderful
Hi Peggy! 3 medium bananas = about 1 cup mashed banana. Hope that helps!
It’s so hard finding gluten free recipes that my whole family can enjoy, but I made these for my family yesterday morning and everyone loved them! My family had eaten all of them by the time I went for seconds, which never happens when I bake gluten free! I’m going to make them again today or tomorrow, and was wondering if I made a double batch if I could freeze some of the batter? These are definitely a new family favorite. Thank you!
I’m so glad they were all a win for you! I often double the batch, but I recommend freezing the baked muffins rather than freezing the batter. 🙂 Stored in an airtight container, the muffins should keep in the freezer at least 1 month!
This recipe sounded great until I got down to the oats. Have you ever tried making the muffins without the oats?
You may prefer one of our other banana muffin recipes (I linked several right above the recipe card.)
Or, you can give them a try without the oats. They do absorb some of the liquid, so I’m not sure if you’d need to add an extra little bit of flour. It’s something you’d need to experiment with if you want to adapt the recipe.
I made them without the oats and with Lactose free cow milk. They turned out very good! So go on – experiment and enjoy 🙂 good luck!
It is a wonderful recipe, easy and the muffins are so fluffy!!! I added Monk Fruit Sweetened Pancake Syrup instead of Maple and they came out perfectly!
So glad you loved them Cris!
I couldn’t find my quick oats but I had a crunchy peanut butter granola bar that was mostly oats so I ground it up in a food processor. Not sure how it will really turn out but let’s hope for yummy.
This looks like a great recipe and I would love to try it! Do you think I could use the same batter and bake it in a loaf pan?
That’s a great question! I haven’t baked it this way, but it might work in a large loaf pan, though you’ll definitely need to play with the baking time. I wouldn’t fill your loaf pan more than 3/4 full so it doesn’t overflow 🙂
It tastes good but mine didn’t rise. I don’t k ow what I did wrong. Any idea?
Hey there! I’m so sorry you ran into trouble. It sounds like your leaveners might not be fresh. You can check with this test. Other things to look at would be to make sure you measured your flour correctly and that your oven is fully preheated before baking. I’m cheering for you!
Did you use King Arthur flour blend? I didn’t and added 2 t. baking powder just in case it was part of that blend. A critical success factor in GF baking is adequate leavening in the absence of gluten.
OMG, what an amazing recipe! Delicious, quick, done in a food processor! A lot of recipes say they’re quick but they’re not. This one IS, and the cleanup is fast.🥳 🎉 I did what I usually do, I added a teaspoon of psyllium husk and a teaspoon of flaxseed meal. I find it contributes to a great crumb. I also topped each muffin with blueberries and a half pecan. Yum!
Ann you completely made my day with this review!!! THANK YOU!!!
These are perfect! Omg! we used food processor to chop walnuts so they were evenly distributed in the muffins. So good! Thanks for this recipe.
YUM! So glad you loved them as much as we do!
This recipe was so easy to follow and mess free ! I made these with the bobs red mill 1to1 flour and they turned out amazing. I didn’t add the oats because I didn’t have any on hand but added in walnuts and chocolate chips instead. I’m giving this recipe 10/10 and will be making them again!
Veronica – Aren’t mess-free recipes the BEST!? I’m so glad you enjoyed these as much as we do!
These taste great but mine still turned out a bit wet on the inside. I used 3 bananas like stated but maybe they were too big?
That’s my guess! When that happens to me, I just add an extra minute or two to the bake time and they work like a charm!
I baked them for an extra 8mins but didn’t want to burn the outside of them. Next time I’ll try smaller bananas or less than 3 if they are larger. Thank you so much!
I would Love to try these but have a thing against xanthum gum. Would these be a disaster without?
Most recipes developed with xanthan won’t work the same without it. It mimics that stretchy pull that gluten usually adds to baked goods, so without it, your baked goods can be dry and crumbly.
I’m a little confused – I don’t see xantahum gum on the ingredient list?
Sorry for the confusion! I don’t typically add it as a separate ingredient. Instead, what I recommend is a gluten-free measure-for-measure blend that *contains* xanthan gum. (King Arthur Measure-For-Measure or Bob’s Red Mill 1:1 are two great examples.)
Lovely recipe! Thanks so much!
Posted my pics just now on Instagram. Gave Emily the kudos and put @ and # in my post. I’m new to IG. I’ll follow you soon. Find me @historybellesmith on IG
I did recipe as written except I hand beat it all. Lots of experience doing that growing up. Added chocolate chips. I used Bob’s 1:1 because that’s what I have. Looks yummy. Can hardly wait to eat! Cooling now.
I’m so glad you loved them Bridget! Thank you so much for taking the time to leave a review!
Beautiful and delicate flavour ..I love these!
I’m so glad you enjoyed them, Melissa. Thank you for leaving a review! 🙂
Glad I found this. We are now on a dairy,egg, gluten free diet, arg! But these Came out great, and I even made my own GF flour mix! these are light, airy, and not too sweet, healthy for the family. Thank you!!!
Oh good! I’m so glad! 🙂
We have made these a few times now and added mini chocolate chips, hubby loves them. Thanks for sharing!
YAY! So glad they’re a win at your house! We love them.
Thank you for the delicious GF recipe! I have been gluten free for almost 4 years now. As soon as I saw you used 1 to 1 flour by Red Mill had to try it. I used 2 bananas and 1/2 cup of applesauce. Sprinkled walnuts on top of the muffins before baking. My house smells so good. Everyone in my family tried them including my youngest who is a picky eater and loved the muffins.
Hooray! I’m so glad they were a win Janna. Love your idea of using applesauce + walnuts!
I tried making gluten free banana bread from another site and it turned out terrible. I really liked the idea of muffins! After reading the stellar reviews I knew this was the recipe for me. And I’m writing a review to confirm that these are indeed DELICIOUS!Thank you for this recipe!
I applaud you for the low sugar (which I do prefer) but after tasting the wet ingredients I knew it wouldn’t be quite sweet enough for me and I added about 3 TBS coconut sugar. I also added 1/2c walnuts and sprinkled 4 of them with chocolate chips 🙂 Definitely a new staple! I look forward to making them again with coconut flakes and adding a few chocolate chips to the batter so that I don’t need the extra sugar.
Oh, I’m so glad it was a win! Thank you so much for sharing your additions & leaving a review. I appreciate it so much! 🙂
I made these today following the recipe using Namaste flour and a mix of ghee and avocado oil. The only deviation was adding chocolate chips. I live at high altitude so I baked them at 375 for 24 minutes. Turned out perfect!
Tatyana – I’m SO glad! Love the suggestion to do half ghee and half avocado oil. I bet it’s great for flavor!
These are delicious and I definitely will recommend this to my gluten free friends! I didn’t have Bob’s Red Mills GF flour so I looked up one w/o brown rice flour. Here is how to make a batch of gluten free flour. 2 cups (192 grams) almond flour, 1 1/3 c. (163 grams ) tapioca flour, 2/3 cup (82 grams) coconut flour. In your recipe I used 1 3/4 cup ( 245 grams) of this mix. They came perfect!
Fran – Thanks so much for the suggestion! I’m so glad they worked out! Thanks for sharing your homemade mix 🙂
Hi! I didn’t have any GF flour, so I used oat flour and 1.25 cups oat flour and .50 cups almond flour and a .25 tsp xanthum gum.
Oh yum! I’m so glad to know that works! I’ll have to try it next time. 🙂
I have to tell you I have been making these muffins or a variation of them every month for the last two years! They are one of my favourite go-to snacks, even better with some almond butter. I make a big batch and put them in the freezer. They turn out beautifully every time!
Carly – Thank you for making my Friday! This is such a sweet comment. I’m so glad you love them! 🙂
These were so good! Amazing recipe!
I’m so glad you enjoyed them Molly! Thank you for sharing! 🙂
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.
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!
These are so so good!
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!
YUM! I’m so glad you enjoyed them!
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!!
WOW! That ginger and strawberries combo sounds AMAZING! I need to try that!
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.
I’m so glad you enjoyed them! My kids love them, too!
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.
Oh my goodness! I’m SO glad to hear that! Thank you so much for sharing!
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.
Oh, I’m so glad you enjoyed them! The walnuts sound delicious!
Excellent. I have zero complaints or changes. Thank you for a delicious gf muffin recipe!
Yaaaaay!!! I’m so glad!
I made these with Namaste Flour (Found at costco) They turned out perfect!
Oh good! I’ll have to try that mix. I’ve seen it!
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.
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).
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
YAAAAY!!! I’m so glad to hear that!
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!!
Oh yum! That’s a great idea!
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!!
Jeanne – WOW those sound delicious! I’ll have to try your cranberry-orange twist sometime! That sounds delicious!
Did you ever calculate the carbs? I am type one diabetic also.
Beth
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. 🙂
Great muffins! Even my gluten eating son loved them and didn’t realize he was eating gluten free. Thank you!
YAY! That’s wonderful!
Tried the recipe and it was amazing!!! Finally one that works!
Yay! I’m so glad you enjoyed it! Thank you for sharing!
Any chance you know the carbohydrates in each muffin? I have a Type 1 Diabetic daughter who has dairy and wheat allergies.
Brooke – I’m sorry, I don’t have nutrition facts available (hopefully soon!). You can always plug them into any free online calculator! My favorite is MyFitnessPal (the free app or site). Wishing you all the best!!!
Can I use baking powder for this recipe since I don’t have baking soda on hand??
Daniela – I haven’t tried substituting baking powder for baking soda, but this article from Bon Appetit might be a good place to get some advice. I hope that helps!
This is a nice recipe. I had to. Lend agave and honey due to not having any maple syrup. Sweetness seems good. Also added chocolate chips to please the kids. Subbed flax egg, as we are off eggs. We used avocado oil rather than coconut oil (again based upon what was in the pantry). I wouldn’t use that oil again, as it added too much of a savory finish. You might consider omitting that from your list of recommended oils. Texture and moistness is great. Would give the recipe 4 stars, but can’t change rating below.
Thanks so much for your feedback Jenny! So sorry you didn’t enjoy the avocado oil finish. When I’ve used it, it hasn’t been to savory for me, but I’m wondering if the other substitutions may have had something to do with it? Either way, it sounds like you have a great idea for next time! Thank you again for taking the time to share your feedback. I appreciate it!
I made them for a friend and then came home and made some for my family. ABSOLUTLEY DELICIOUS!
We used Almond Flour and ghee and these are the best gluten and dairy free muffins I have ever made. I will make these many more times.
Heather – I’m SO HAPPY to hear that! Also love that you tried using almond flour! How much almond flour did you end up using? I’d love to try them that way!
do mini muffins cook for the same temp and time
Great recipe! I’ve never made muffins with just baking soda. I almost used baking powder anyway, but didn’t and they turned out nicely risen. I used the King Arthur’s gf mix. Thanks
Sounds like a perfect plan for next time!
They are delicious. Thank you!
Anne – SO glad to hear that! Thank you for reporting back! Now I can share for others in the future. Thank you so much!
These are SO delicious!! I added walnuts! And didn’t have vanilla extract so added a vanilla bean cut up! Wonderful recipe🤗 Thanks so much!
I bet they were INCREDIBLE with vanilla bean! YUM!
I have been gluten free, due to Celiacs disease for 14 years. I have to first say that I absolutely dislike almost all gluten free bread products. Since I think that Bob’s Red Mill flour is the ONLY decent GF flour on the market, I decided to give these a try. WOW! These muffins are wonderful! The best I’ve had. Thank you for a great recipe! Since I was making banana chocolate chip muffins for the non-GF people, I made these with mini chocolate chips as well–delicious!
Oh, I’m so glad! We just LOVE them!
I used Agave and ghee. Also added chocolate chips and chopped pecans. Tried to mix it in my blender and it didn’t work. Made 48 yummy mini muffins! They passed my husband test. He couldn’t tell they are gluten free!
Marcia – Those sound like great adaptations! I’m sorry about the blending not working–what kind of blender do you have? I’m excited to try pecans in my own muffins next time–that sounds delicious!
Brand new to gluten free and dairy free!
Any tips on how to get started?
Vera – Welcome to the club! It can seem very overwhelming at first, but here are a few posts that might be helpful.
Going Gluten Free: The Basics.
Going Gluten Free: Blogs, Books, and Brands I recommend. (This post is fairly old, so I’ve found some updated brands I prefer, but this is at least a start).
The other thing I’d suggest is just focusing on whole foods rather than all the packaged products. You can spend a fortune on gluten free flours, breads, crackers, etc! Three years into this, I’d say my favorite gluten free flour is Bob’s Red Mill 1 to 1 Gluten Free Baking Mix. It works as a direct substitute for white flour in quick breads, savory dishes (thickening, etc.), muffins, etc, and even some cookie and cake recipes.
Thx for the tips!
Quick question,
So you like Bob’s red mill one to one baking flour. I can use this in any recipe replacing flour with this one to one?
Have a favorite muffin recipe I want to make and wondering if the Bob’s red mill one to one baking flour will work?
Yes and no! For muffins, quick breads, etc. You should be able to easily swap the Bob’s flour in place of white flour in your favorite old recipes. It will almost surely work in your muffin recipe!
It will not be a perfect substitute for more delicate baking–pie crust, yeast bread, etc.
My mom is coming to visit this weekend and she has celiacs. I can’t wait to spoil her with all this awesome GF stuff you’ve been posting! Thanks a million!