Decadent Gluten-Free Banana Muffins Recipe
These gluten-free banana muffins are great to make when you have some ripe bananas to use up.
They are quick to make and tasty, I often serve them if I am putting together an afternoon tea. My husband will even eat them and he isn’t keen on bananas!
They are perfect for a mid-morning snack and can be popped into a lunch box. I have been known to sneak one for my breakfast.
If you’re looking for a delightful gluten-free treat that’s perfect for breakfast or a quick snack, these banana muffins are just the ticket!
As a coeliac myself, I know how challenging it can be to find tasty baked goods that are safe to eat.
That’s why I’ve perfected this recipe to bring you muffins that are not only gluten-free but also moist, flavourful, and utterly scrumptious.
For more gluten-free breakfast ideas, why not try my World’s Best Gluten-Free Breakfast Muffins or my Delicious Gluten-Free Pancakes?
Table of Contents
What you’ll love about this recipe
These gluten-free banana muffins aren’t just another bake – they’re a celebration of flavour, texture, and simplicity. Each point highlights a unique aspect that makes this recipe special and appealing to both gluten-free and non-gluten-free bakers alike.
- Perfectly moist texture thanks to ripe bananas
- Quick and easy to make – ready in just 30 minutes
- Ideal for using up overripe bananas
- Freezer-friendly for make-ahead convenience
- Customisable with add-ins like chocolate chips or nuts
- Great for breakfast on-the-go or afternoon tea
- Naturally sweet, reducing the need for added sugar
- Kid-friendly and perfect for lunchboxes
Ingredients
Understanding each ingredient is key to creating the perfect gluten-free banana muffin. These carefully selected components work together to create a delightful, moist treat that’s both safe for coeliacs and delicious for everyone.
- 250g gluten-free self-raising flour
- 1 tsp gluten-free baking powder
- 100g brown sugar
- 2 large eggs
- 2 ripe bananas, mashed
- 1 tsp vanilla extract
- 100g sultanas
- 4 fl oz vegetable oil
- 20g flaked almonds or pumpkin seeds on top (optional)
- tablespoon of milk if the mixture is too dry
Instructions
Baking is part science, part art – and these instructions will guide you through each precise step of creating the perfect gluten-free banana muffins. Follow these detailed steps to ensure a consistently delicious result every single time.
- Preheat your oven to 180°C (160°C fan) or gas mark 4. This ensures your muffins will bake evenly and achieve that perfect golden colour.
- Line a 12-hole muffin tin with paper cases. If you don’t have paper cases, you can grease the tin with a little butter or oil.
- In a large mixing bowl, sift together the gluten-free self-raising flour and baking powder. Whisking these dry ingredients together ensures even distribution and helps prevent lumps in your batter.
- In a separate bowl mix the oil and sugar and combine well. This will help to make your muffins light and fluffy.
- Beat in the eggs one at a time, mixing well after each addition. Don’t worry if the mixture looks a bit curdled at this stage – it will come together when you add the dry ingredients.
- Stir in the mashed bananas, sultanas and vanilla extract. The riper your bananas, the more flavour they’ll impart to your muffins.
- Gradually fold in the dry ingredients, alternating with the milk if needed. Start and end with the flour mixture, and be careful not to overmix. A few small lumps are fine – overmixing can lead to tough muffins.
- Divide the batter evenly among the prepared muffin cases, filling each about 2/3 full. This allows room for the muffins to rise without overflowing. Sprinkle flaked almonds or pumpkin seeds on top if using.
- Bake in the preheated oven for 20-25 minutes or until a skewer inserted into the centre of a muffin comes out clean. The tops should be golden brown and spring back when lightly pressed.
- Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. This brief cooling period in the tin helps the muffins set properly.
What to Serve with Gluten-Free Banana Muffins
A great recipe is about more than just the dish itself – it’s about creating a complete culinary experience. These serving suggestions will help you elevate your banana muffins from a simple bake to a memorable treat.
- Spread butter or a dairy-free alternative for a classic pairing
- A dollop of Greek yoghurt for a tangy contrast
- A drizzle of honey or maple syrup for extra sweetness
- Fresh berries on the side for a fruity accompaniment
- A smear of peanut butter or almond butter for added protein
- A hot cup of tea or coffee for the perfect breakfast or afternoon snack
Are you ready to try my gluten-free banana recipe? Let’s get started:
Decadent Gluten-Free Banana Muffins Recipe
Equipment
- Mixing Bowl
- 9 Muffin cases
- 1 Muffin Tray
- 1 Measuring Jug
Ingredients
- 250 g Gluten-free self-raising flour
- 50 g Brown sugar
- 1 tsp Gluten-free baking powder
- 2 Medium Eggs
- 2-3 Ripe bananas (peeled and mashed)
- 100 g Sultanas
- 4 Fl oz Vegetable oil
- 1 tsp Vanilla extract
- 20 g Flaked almonds or pumpkin seeds to sprinkle on top before cooking (optional)
Instructions
- Preheat oven to 180 (gas 4). Pop some paper muffin cases into a muffin tin. Depending on how big you make your muffins this recipe can make between 9-12 muffins
- In a large mixing bowl, sift together the gluten-free self-raising flour and baking powder. Whisking these dry ingredients together ensures even distribution and helps prevent lumps in your batter.
- In a separate bowl mix the oil and sugar and combine well. This will help to make your muffins light and fluffy.
- Beat in the eggs one at a time, mixing well after each addition. Don't worry if the mixture looks a bit curdled at this stage - it will come together when you add the dry ingredients.
- Stir in the mashed bananas, sultanas and vanilla extract. The riper your bananas, the more flavour they'll impart to your muffins.
- Gradually fold in the dry ingredients, alternating with the milk if needed. Start and end with the flour mixture, and be careful not to overmix. A few small lumps are fine - overmixing can lead to tough muffins.
- Pour the mixture into the muffin cases.
- Bake in the oven for 20 minutes until golden brown.
- To check if it is cooked through pop a skewer inside if it comes out clean it is fully cooked (if it isn't fully cooked keep cooking and checking in 5-minute intervals until done).
- Allow to cool for a few minutes then remove the muffin cases from the tin onto a wire rack to fully cool.
- Serve with custard, maple syrup or on its own, delicious.
Nutrition
If you enjoyed my gluten-free banana muffin recipe, then check out these 👇
- Gluten-free blueberry muffins
- Gluten-free apple muffin
- Gluten-free sweet potato muffins
- Gluten-free cheese and bacon muffins
- Gluten-free breakfast muffins
- Gluten-free lemon drizzle muffins
- Gluten-free cereal bars
- Gluten-free chocolate chip muffins
Gluten-free Banana Muffin tips
Here are some tips to help you make the most out of my gluten-free banana muffin recipe:
Avoid Cross-Contamination
If you’re preparing gluten-free banana muffins in a kitchen that is not entirely gluten-free, take precautions to avoid cross-contamination.
Use separate utensils, cutting boards, and cooking surfaces to prevent gluten from coming into contact with the ingredients.
When possible, do not use wooden utensils, cutting boards, and rolling pins that are used with gluten.
Choosing the Right Bananas
Use overripe, spotty bananas for the best flavour and moisture. Very ripe bananas are sweeter and will create a more tender muffin texture. Aim for bananas that are almost completely brown for maximum sweetness.
Flour Selection is Crucial
Select a high-quality gluten-free flour blend specifically designed for baking. Brands like Bob’s Red Mill 1:1 Gluten-Free Baking Flour work exceptionally well. If using a blend without xanthan gum, add 1 teaspoon to help bind the ingredients.
Mixing Technique Matters
Don’t overmix the batter. Stir ingredients just until combined to keep the muffins light and fluffy. A few lumps are perfectly fine, especially from the mashed bananas. Consider letting the batter rest for 30 minutes before baking to improve the texture.
Add-In Options
Get creative with mix-ins to enhance your muffins. Chocolate chips, chopped nuts, or a sprinkle of cinnamon can elevate the basic recipe. Add these ingredients at the end of mixing to prevent overmixing.
Storage and Freezing
Gluten-free banana muffins can be stored in an airtight container at room temperature for 2-3 days. For longer storage, freeze the muffins for up to three months. To freeze, first flash-freeze on a tray, then transfer to a freezer-safe bag, removing as much air as possible.
Baking Pro Tip
Consider a two-stage baking method: start at a higher temperature (425°F) for 10 minutes, then reduce to 350°F for an additional 10-15 minutes. This helps create a golden top and ensures even baking.
Frequently Asked Questions
Baking gluten-free can be intimidating, but knowledge is power. These carefully curated questions and answers will help demystify the process and build your confidence in creating delicious gluten-free treats.
Can I freeze these banana muffins?
Yes, these muffins freeze well. Once cooled, wrap them individually in cling film and freeze for up to 3 months. Thaw at room temperature or microwave for a quick warm-up.
How ripe should the bananas be?
The riper the bananas, the better! Look for bananas with brown spots on the skin – these will be sweeter and more flavourful.
Can I add chocolate chips or nuts to this recipe?
Absolutely! Feel free to add about 100g of chocolate chips or chopped nuts to the batter before baking. Just make sure any add-ins are certified gluten-free.
How long do these muffins keep?
When stored in an airtight container at room temperature, these muffins will keep fresh for up to 3 days. For longer storage, keep them in the refrigerator for up to a week.
Can I make these muffins dairy-free?
Yes, you can substitute the butter with a dairy-free spread and use a plant-based milk alternative to make these muffins dairy-free as well as gluten-free.
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Becky Terrell ✍️
Hi, I am Becky. I am a passionate recipe maker and having been a coeliac (celiac) for 30+ years I focus on gluten-free recipes. My blog is my online cookbook of gluten-free tasty recipes. You can follow me on X: @beckygwg
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Comments
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Very noce
Super moist and just the right amount of sweetness—made it twice in one week.
Rich and moist, these banana muffins are a great way to use up overripe bananas.
These were so good warm from the oven—I added some chopped walnuts too.
These were so good warm from the oven—I added some chopped walnuts too.