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.

Gluten free banana muffin recipe

Are you ready to try my gluten free banana recipe? Then let’s get started:

Ingredients – What do you need?

• 125g (4oz) Soft butter
• 50g (1.7 oz) Brown sugar
• 3 medium eggs
• 3 large very ripe bananas peeled and mashed
• 225g (8oz) gluten-free self-raising flour
• 1/2 teaspoon gluten-free baking powder
• 2 level teaspoons ground cinnamon
• 1 teaspoon mixed spice
• 100g (3.50z) Sultanans or dried apricots (chopped into small pieces)
• 1 teaspoon vanilla extract
• Flaked almonds and a little brown sugar to sprinkle on top before cooking (optional)

Instructions – What do you do?

1. 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
2. Beat the soft butter and brown sugar until pale, light and fluffy
3. Add beaten eggs one at a time and mix in well
4. Add the remaining ingredients; mashed bananas, Flour, baking powder, spices, sultanas, and vanilla extract
5. Pour the mixture into the muffin cases
6. Bake in the oven for 15-20 minutes until golden brown
7. 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)
8. Allow to cool for a few minutes then remove the muffin cases from the tin onto a wire rack to fully cool
9. Serve with custard, maple syrup or on its own, delicious

If you enjoyed my gluten free banana muffins recipe, then check out my Gluten Free Blueberry Muffins Recipe.

Gluten free Banana Muffins tips

Here are some tips to help you make the most out of my gluten-free banana muffins 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.

Lable items

Consider buying two of certain shared food items like jam, and butter, dedicate one, and label it as gluten-free.

Cooking oil

Use separate oils to fry gluten-free foods as they will become contaminated and not safe to eat.

Personal Hygiene

Always wash your hands with hot water and soap before you handle any ingredients.

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