These are our favorite gluten free banana muffins. They're light, fluffy, and naturally sweetened. They're the BEST!

Gluten Free Banana Muffins

  • Author: One Lovely Life, adapted from Cookie+Kate
  • Prep Time: 10 minutes
  • Cook Time: 20-25 minutes
  • Total Time: 52 minute
  • Yield: 12 standard muffins or 24 mini muffins. 1x


(You can hand-mix these if you prefer. Just puree the bananas beforehand)



  • 3 ripe bananas, sliced
  • 1/3 cup coconut oil, avocado oil, butter, or ghee
  • 1/3 cup pure maple syrup
  • 1/4 cup milk (I use almond or coconut milk)
  • 2 eggs
  • 1 tsp vanilla extract
  • 1/2 tsp cinnamon
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup old-fashioned or quick-cooking oats (we use Bob’s Red Mill gluten free oats)
  • 1 3/4 cup gluten free baking mix (we use Bob’s Red Mill 1-to-1 gluten free baking flour)

to top:

  • a few extra oats (optional)


  1. Preheat oven to 350 degrees.
  2. In a food processor or stand mixer, combine bananas, oil/butter, syrup, milk, eggs, and vanilla until smooth. Add cinnamon, baking soda, salt, oats, and flour. Pulse until just combined.
  3. Scoop into muffin cups (if not using a silicone pan, you’ll want to grease or line the cups first). If desired, top with a sprinkle of oats.
  4. Bake at 350 degrees for 20-25 minutes, or until cooked through. Let cool and serve!

  • Category: Breakfast, muffins
  • Method: breakfast

Keywords: muffins, gluten free muffins, banana muffins, gluten free banana muffins,