There’s nothing like a fresh, melt-in-your-mouth gluten free banana muffin.
I love using fruit like bananas or applesauce to reduce the fat and raise the flavor of my quick breads like these gluten free muffins, so this recipe is a happy marriage of tasty gluten free banana bread and lower fat muffins!
I’m also known for adding blueberries to nearly any muffin recipe, and this gluten free banana muffin recipe is no exception.
There’s just nothing wrong with a pop of sweetness here and there. Of course, this recipe is plenty good on it own — sans berries — so it’s really up to you!
Or you could add chocolate chips or chunks for more of a chunky monkey style muffin or if you’d rather skip it, just make a tradition gluten free banana muffin your way! (If you really are looking for a straight up blueberry muffin recipe, hop to that recipe here.)
Just look at how moist and yummy these muffins are! I want another one right now, actually.
The addition of flaxseed meal offers a subtle, but nutty flavor, support for the structure of the muffins and a serious nutritional boost you can feel good about every morning you bite into one of these yummy treats!
Feel free to use any berries, chips or other additions … or none at all for a traditional banana bread taste.
And of course — more options: for an even easier muffin-making experience, just grab one of my easy, yummy award-winning gfJules Muffin Mixes!
Depending on the size muffin you’re keen to make, the mix or this scratch recipe makes between 10-16 muffins (mini muffins are around 24). The giants take longer to bake, but they are oh-so-satisfying!
How’s your favorite way to enjoy a gluten free banana muffins? Are you all in with fruit, or do you add some chocolate? Any other funky additions I should know about and try? I’d love to hear about them!
Share in the comments below, and as always, feel free to join in the conversation on my gfJules Facebook page, Instagram or Twitter! I also pin lovely gluten free recipes all the time – follow my Pinterest boards!
Gluten Free Banana-Blueberry Muffins made from gfJules Muffin Mix. Muffin cups filled nearly full; made 13 muffins this size.
If you love recipe videos, check out my gfJules YouTube channel. And if you’d like more gluten free recipe inspiration delivered to your email box, sign up for my free recipe e-newsletter where you’ll be the first to hear about my new recipes, articles and of course, all the latest gluten free news (and sometimes even coupons – squeeee!).
Happy muffin baking!
Gluten Free Banana Muffin Recipe
Gluten Free Banana Muffin Recipe
Delightfully moist and light, flavorful gluten free banana muffins are on the menu! With or without blueberries or chocolate chips, this will be your family's new favorite muffin recipe!
Ingredients
- 1/2 cup butter or nondairy alternative (e.g. Earth Balance® Buttery Sticks)
- 2 large eggs or egg substitute of choice (like aquafaba OR 2 Tbs. flaxseed meal, chia or salba steeped in 6 Tbs. very warm water)
- 1 tsp. pure vanilla extract
- 1/2 cup plain or vanilla yogurt, dairy or non-dairy (like So Delicious) OR sour cream (dairy or nondairy)
- 1 cup mashed ripe banana (approximately 2 bananas) OR 3/4 cup applesauce
- 1 1/2 cups fresh or frozen blueberries, cranberries or chocolate chips (optional)
- 1/2 cup chopped pecans (optional)
PLUS
- 1 gfJules Gluten Free Muffin Mix
- 1/4 cup sugar (optional -- only if you like sweeter muffins)
OR if baking from scratch instead
- 1 1/2 cups (202.5 grams) gfJules All Purpose Gluten-Free Flour
- 1/2 cup granulated cane sugar
- 1 tsp. baking soda
- 2 tsp. baking powder
- 1/2 tsp. salt
- 2 tsp. ground cinnamon
- 3 Tbs. flaxseed meal (OR same amount gfJules All Purpose Gluten Free Flour)
Instructions
Preheat oven to 350°F.
Oil or line 15-20 muffin pans with papers (depending on size of muffins).
In a large mixing bowl, whisk together dry ingredients (not including sugar) if mixing from scratch.
Cream butter with sugar or 1/2 of gfJules Muffin Mix until light. Add eggs/sub, sour cream, vanilla, and mashed bananas and mix well.
Gradually blend the remaining dry ingredients or Muffin Mix into bowl until integrated, then gently stir in berries.
Spoon batter into muffin tins 2/3 - 3/4 full.
Bake for 30 minutes (longer for jumbo muffins) or until lightly browned and a toothpick inserted into the middle comes out clean. Cool on wire racks.
Nutrition Information
Yield 15 Serving Size 1Amount Per Serving Calories 181Total Fat 11gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 5gCholesterol 42mgSodium 307mgCarbohydrates 19gFiber 2gSugar 16gProtein 3g
Please keep in mind that nutrition information provided is per serving, which may vary. While we have taken care to provide you with the most accurate nutritional values possible, please note that this information may differ significantly depending on the exact ingredients and brands that you choose to use to make this recipe. Additionally, where options are given for ingredients, the resulting calculation may include all ingredient options instead of only one per line, skewing the totals significantly.
I hope you love this recipe as much as we do!
Pin it for later!
Banana muffins are so perfect to keep on hand for grab-n-go breakfast and snacks. I never thought of putting blueberries or cranberries in them, though. Great idea!
When I was first told to give up gluten, I called a dear GF friend. She gave me some Jules flour and told me to order the Sample box and said this is the best stuff! Not one to re-invent the wheel I have been baking with Jules ever since. However recently a friend brought me some GF major brand flour and so I used some of it…..it is now in the compost it was sooo gritty!
I make this BB muffin recipe 2x a month! I have altered it to reduce the butter by half and use 2 T of canola oil. I also add an extra 2 Tb of ground flax to make up the remainder of the fat. My only other change is that I always use yogurt instead of sour cream. I made Jules’ pumpkin bread the other day and that is an awesome recipe. Thankfully, you can always count on Jules!! I am so grateful that you have made the transition so much easier for so many of us!
Oh Beverley, I’m so happy you found me! What a great friend to steer you here first so your first experience with gluten free wasn’t the gritty flour you just tried. I am so happy you are enjoying my flour and that your transition to GF has been a sweet one. Thank you so much for taking the time to let me know and for sharing your modifications to this recipe – I’d love to try it your way next time!
~jules
Just tried these (I exchanged light buckwheat flour for the coconut making it a little easier on my digestion issues) these were terrific, taste, texture, really can’t tell they are gf. Thank you for this recipe
Oh Sandy, that’s wonderful to hear! And great that the buckwheat sub worked out well, too! Thanks for letting me know!
~jules
Hi,
how much sugar do you add if using the flour mix? It is not listed as an ingredient.
Hi Simone, if you check under the flour ingredient you should see 1/2 cup sugar listed. Enjoy the recipe!!!
~jules
Jules, I have a muffin recipe that calls for almond flour. May I use your flour instead? One to one? Thanks!
Hi Barbara, I wouldn’t recommend it. Maybe use some almond flour and some of my flour – that could work. Almond flour is heavier and denser and absorbs more moisture, so the recipe will be written with that in mind. My flour works best in recipes calling for regular flour, not as well when subbed for special GF flours. I hope that helps!
~jules
Bananas AND blueberries? Sold!
It’s one of our family favorites, Celeste. I hope your family loves it, too!
~jules
Hi I was wondering about the receipe here can you just use the second one to make the muffins or do you use all three? I’m confused but would love to try them.
Hi Te, I’m not sure what you mean by “the second one.” Are you referring to the dry ingredients listed as an option if you don’t have the gfJules Muffin Mix? All the liquid/wet ingredients listed first are used and then EITHER the Muffin Mix OR the dry ingredients listed. Make sense?
~jules
What is the extra 3 tablespoons of flax (or gf flour) for? If using the flour, does one just add that much more to the other measurement of flour?
I made blueberry muffins from your muffin mix flour that were excellent and used pumpkin instead of banana – lower in carbs. So I have some of your all purpose flour and I’m wondering if these will come out the same or similar to your muffin mix flour.
Hi Chris,
The extra 3 tablespoons of flax are for nutrition and structure. If you don’t have or don’t want to use flax, just use an equal amount of my gfJules flour instead. If you’re using my muffin mix, it already contains the flaxseed meal, so no need to worry about adding any. So glad you love my muffin mix! It makes things so much easier, doesn’t it? 🙂
This recipe produces a similar muffin from scratch to the mix you used, but you do have to add a few extra ingredients, which is why lots of folks prefer to use the mix.
Hope that helps – happy baking!
~jules
Hi I love reading all your recipes. I’ve use other flour and some turn out okay but I was wondering can I buy your flour mixture at stores. I live in Florida so I was hoping I could get it at Publix or Whole Foods?
Hi Catherine, I’m so glad you’re enjoying my recipes! I would love for you to have a chance to try my flour so that you’ll enjoy success in baking EVERY time! We will be offering it on-line again very soon, and if you have a retailer close by that you would like to see carry it, let us know, so we can try to get it into that store for you as well. Send and email to [email protected] if you have a retailer in mind. Thanks!
~jules
I made this last night because I had about 4-5 bananas that were very ripe. I doubled the recipe and made 12 muffins and a loaf of bread. EVERYONE in my home (including my 4 children) LOVED the muffins. I put chocolate chips in as well. They are absolutely wonderful! Thank you!!!
Way to go, Kristen! Sounds like you put those ripe bananas to a fantastic use! So glad your entire family was loving them!!
~jules
I have been making these for several years and always keep them on hand in the fridge. I also add chopped walnuts. Warm by wrapping a muffin in a paper towel and microwaving for 20 sec. Melts in your mouth !!! Everyone loves these!, they don’t know that they are gluten free !!
Sounds wonderful, Roselyn!
I just made these and they are delicious. I baked a few before I added the blueberries for my daighter’s friend and she loved them. I loved the ones with blueberries. Before adding the blueberries I mixed used about a tablespoon of your flour to coat the berries to help keep them from sinking to the bottom.
Wonderful, Sandy! Great idea for the blueberries to be coated in flour, as well!!!
Hi Jules I just made the blueberry muffins and have to say the taste is great. However, a few things I wanted to ask. After I baked them, they seemed to fall a bit and the middle was soft. I wondered if it was from the frozen BB. Would it be better to defrost and drain before adding? There appeared to be too many bluberries. Also, I think I should have baked them about 5 minutes longer. Making them with just bananas tomorrow as a bread. Thanks so much.
Hi Kathy, I’m so glad you make the muffins and loved the taste! If they fell a bit after baking, it’s more likely that they didn’t cook quite long enough. Did you test with a toothpick to see that it came out clean before removing them from the oven? It can be tricky to tell using banana, so I test in several spots in several muffins. Also, if your bananas were larger than average, that can throw the proportions off sometimes too. Enjoy the muffins and the bread!!!
Hi Jules thanks for the suggestion of using apple sauce in place of the sour cream. My muffins came out very dense and chewy. The flavor was amazing so I really look forward to figuring out how to make these well. I made several substitutions: flax egg, apple sauce in place of sour cream, and coconut sugar in place of sugar. I have had no luck using a flax egg in anything. It all turns out gummy/chewy. Is this the problem? Any suggestions/thoughts on my bad experiences with a flax egg? Thank you for all of your help and expertise! I can’t imagine trying to help all of us that have many different food restrictions.
Laura
is there anything I can sub for the earth balance butter? more applesauce? I have some safflower oil on hand….would that work? thanks.
Hi Joanne, do you have any regular butter, coconut oil (it’s solid at room temp) or shortening on hand? I like the results in this recipe best when the butter/shortening is whipped with the sugar. The oil weighs the batter down a bit, instead. You could certainly try the safflower oil, but if the results are not fantastic, try it this way next time. Hope that helps!
Hi Jules, I’m wondering if you can give me a no yogurt/sour cream alternative? My family has many food allergies and I need to omit this. Any other suggestions would be greatly appreciated. Thanks!!
Laura
Hi Laura, if there are no yogurts you can use (coconut, rice, almond …) then I would go with applesauce or pumpkin puree. Those will help with moisture without added fat. Let me know how it goes!