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!
I baked from scratch, adding what was left in a bag of frozen berries–mostly blueberries and bits of raspberries. Delicious! A funky color due to bleeding of berries, but still yummy! Thanks, Jules!
So glad to hear it! Frozen berries can bleed like that if you’re not super quick folding them in, or you can rinse them until the water runs clean before adding.
~jules
I think the vanilla was left out of the instructions. I noticed after I’d already spooned them into the tins and put in oven so scooped them all out and added it. Just FYI!
Thanks Courtney! Added!!! Hope you loved the recipe anyway!
~jules
Jules,
We finally got our kitchen renovated and have more room to bake! I have so enjoyed your recipes using both your flour and now the mixes! Today I made muffins with your mix, using frozen berries and pecans along with the bananas. They turned out fantastic on the first try! One question though: I’m assuming using frozen ingredients (berries) will add a bit to the baking time? I had to add 9 more minutes. I also forgot to add the vanilla, but added it to each muffin cup using an eye dropper:).
More room to bake is ALWAYS a good thing!!!! Congrats on your new kitchen!!!!
I do find that frozen berries (esp if using a healthy amount) adds some to the bake time. Good that you kept checking and didn’t just follow the recipe time without checking! So resourceful on the vanilla eyedropper! If using my mix, you don’t really need to add the vanilla, but I do love some pure vanilla in my baking … can’t go wrong with more!
~jules
Jules,
Question about reducing sugar in your banana muffin recipe.
I am concerned with it tasting overly sweet, and also with the impact on the texture if I reduce the sugar.
You call for 1/2c of sugar, but this has 100g of carbs. By comparison, a boxed Kruzteaz muffin mix has 29g of added sugars, this is less than 1/4 a cup, and I know they taste very sweet.
Question is by how much can I reduce the sugar in your recipe, yet not impact the texture?
Thank you! (I am just starting to learn how to back gf.)
Maria
Hi Maria, you can definitely go down to 1/4 cup of sugar in this recipe. I have had people tell me that they prefer a sweeter muffin and like it better at 1/2 cup, but the tolerance in the recipe is definitely 1/4-1/2 cup, texture-wise. Enjoy!
~jules
Just made these! Oh my goodness! So moist. I used butter, eggs, and strawberry yogurt chips. Love the hint of strawberry sweetness. Who doesn’t like bananas and strawberries? My batch made 18 regular muffins. I’ll definitely make them again, especially when those bananas get a little riper!!
That sounds so good with the strawberry chips, Deb! Thanks so much for sharing that little addition! So glad you loved this muffin recipe!!!
~jules
Has anyone tried these w/defrosted bananas? Any advice/adjustments?
When I have used frozen bananas in banana bread recipes, I’ve placed the defrosted bananas in a strainer to allow the excess water to drain out before adding to the recipe.
~jules
Decided to try this when I found out better use up those bananas. Turned out so good. Hubby really like them., Love your web site and email’s that I receive. I do have one question. When I first started using your web site I used one of the recipes you had for mixing your own flour. Our whole family is GF, organic. I chose the mix of 2 1/2 cups tapioca, 1 1/2 cups almond flour and 3 teaspoons xanthan gum. I use this blend for biscuits, pancakes, waffles, muffins and cakes. Also great for fried chicken, yum. Now for the question. It seems to work for us. So can we use it with any of your recipes? So many to choose from and really want to try most of them. Thank you so much for all your time and effort into turning out really great GF recipes. Oh and Happy New Year.
Delicious and easy recipe! Super moist, made 15 regular sized muffins for me. I added chocolate chips and sprinkled coarse sugar on the top.
YUM, Bethany! They look delish!! I just took some out of the oven, as well!!! My kids would want me to put chocolate chips in, too!!!!!! 🙂
~jules
I just made a double recipe this morning with plans to freeze them for easy school breakfasts or to pop in a lunchbox. 🙂 Doubling the recipe made 2 dozen regular-size muffins plus 12 mini-muffins for me.
Great thinking, Bethany!! They do freeze well and will be super handy to have for rushed school mornings — yes, hard to believe those are happening again soon!!!!! Thanks for leaving a note about how many the recipe made for you when you doubled!!!!
~jules
I’m not one to leave comments usually, but…. I made the banana muffins with chocolate chips. I also used eggs and whole milk instead of the vegan options. They turned out wonderfully. They were even better on the second day. In my area there is a bakery that makes banana chocolate chip muffins. Before I became gluten sensitive they were my favorites. Your recipe tastes just like theirs. When I made them I used your premixed muffin package. Next time will probably be from scratch with your gf flour. Thanks!
I love that these were so good that you even left a comment!!!! I’m the same way — I hardly ever leave a comment — but THANK YOU for taking the time!!! So happy that you have delicious gluten free muffin options in your life now! YAY!!!!!
~jules
Is there anything I should do differently if I prefer to make banana bread with this recipe?
Hi Rhonda, the easiest thing to do is just to use one of my gluten free banana bread recipes, that way the directions are spelled out for baking bread and you know it’ll come out well! Here’s one of them (Grandma’s Banana Bread) — so yummy!
~jules
Made these with the gfJules flour, coconut sugar, and added chocolate chips and toasted pecans. I did not add the flaxseed meal or added flour. I’m at high altitude and 30 min was the perfect bake time; although mine made 18 regular size muffins. These came out mau…ve..lous, so yummy! I have found the gfJules flour to be SO forgiving (and trust me I’ve made a lot of mistakes).
That is amazing to hear, Linda! And so happy they turned out so well for you, even at high altitude!!! Thanks so much for taking the time to let me know! May all your gluten free baking be so happy!!!
~jules
very yummy! Scratch with Julesgf flour..did not add nuts . did use the Flax . made12 large muffins.
moist .full of berries..
used 1/2 c. packed brown sugar .gave almost caramel flavor with the very ripe bananas. Thank you! will use recipe often
So good to hear, Marcie! I’m glad this recipe will make it into your gluten free muffins rotation!
~jules
Made these this morning and they were fantastic!. My family loved them. I added walnuts.
That is wonderful to hear, Chris! The addition of walnuts would be so yummy, too!!!
~jules
A friend made these and they were delicious! I got the recipe from her and I have tried making these several times, but the always drop in. I cannot figures out what I’m doing wrong! Any ideas?
Thank you!,
Hi Gina, I’m so glad your friend introduced you! Starting with the most obvious question first, are you using my gfJules Flour? Any other ingredient substitutions? Are you testing with a toothpick before you take them out to be sure they’re really done before removing them from the oven? There could be a flour measuring issue, as well — check out my gluten free baking FAQs and see if any of those help answer any of your baking technique issues. The absolute EASIEST way to get those gorgeous crowns on your gluten free muffins is to use my gfJules Gluten Free Muffin Mix, so you might want to give that a try sometime and just see how you like it. It’s nice to have options! 🙂
~jules
Made a batch of these muffins again. As before I adapted to high altitude by adding 1/8 cup soy milk otherwise muffins are too dry. This time I used raw sugar equal to amount of sugar called for in recipe which added such depth – even sprinkle a bit on each muffin before popping in the oven.. I make 12 super size muffins from recipe. Just closely monitor a couple of extra minutes baking time to ensure doneness. Keeping 1/2 for me, the rest to a friend 😊 .
Thanks so much, Lynn, for taking the time to share your high altitude baking adjustment for this recipe. What a help! It’s amazing that just 1/8 cup milk makes such a difference, but you’ve done the tweaking and we can all thank you for noting that for us all! I love the raw sugar switch, too. Have you ever tried maple sugar? I bet you’d love that, as well. You’re right that the depth of flavor is so notable, as regular granulated sugar has much of the nutrients and the flavor stripped from it. Thank you again for sharing your notes and your experience with this recipe. So glad you’re loving it!
~jules
I have about 2ounces sour cream. Can I make up the rest with oat milk? Thank you!
Hi Joyce, yes, that ought to work out just fine. I love the resourcefulness!
~jules
Would Chia seed meal be an acceptable substitute for the flax?
Hi Cindy, yes, you can always use chia in place of flax if you prefer the texture or taste. Enjoy!
~jules