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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

4.96 from 48 votes
Emily Dixon, One Lovely Life
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!
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
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Servings: 12 muffins
Calories: 204kcal

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

Course: Breakfast, Muffins
Cuisine: American
Keyword: gluten free dairy free banana muffins, gluten-free banana muffins, gluten-free banana muffins recipe, one bowl banana muffins, the best gluten free banana muffins

Nutrition

Serving: 1Muffin | Calories: 204kcal | Carbohydrates: 32.6g | Protein: 3g | Fat: 7.1g | Saturated Fat: 5.3g | Cholesterol: 31mg | Sodium: 215.1mg | Fiber: 1.7g | Sugar: 9g

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/