Gluten Free Banana Muffins Recipe

gluten free banana muffins single muffin on small gray plate

5 from 46 votes

These gluten free banana muffins are soft, fluffy, and full of sweet banana flavor. Just one bowl and 30 minutes to tender, bakery-style results.

Prep Time10

Cook Time20

Course: Breakfast, Muffins

Cuisine: American

Keyword: gluten free banana muffins

Servings: muffins

Author: Nicole Hunn

Ingredients

2 ⅓ cups all purpose gluten free flour blend (See Recipe Notes)
1 teaspoon xanthan gum omit if your blend already contains it
⅓ cup cornstarch
1 ¼ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
¾ cup granulated sugar
8 tablespoons unsalted butter melted and cooled
3 eggs at room temperature
1 cup buttermilk at room temperature
1 teaspoon pure vanilla extract
2 cups mashed ripe bananas (from about 4 medium to large bananas)

Customary - Metric

Instructions

Preheat your oven to 350°F. Grease or line a standard 12-cup muffin tin and set it aside.
In a large bowl, place the flour, xanthan gum, cornstarch, baking powder, baking soda, salt and sugar, and whisk to combine well.
Create a well in the center of the dry ingredients, and add the butter, eggs, buttermilk, and vanilla, and mix until just combined.
Add the mashed bananas, and mix gently to combine.
The mixture be lumpy because of the bananas, and thick but soft.
Fill each of the wells of the muffin tin, and shake back and forth to evenly distribute the batter in each well.
Place the muffin tin in the center of the preheated oven. Bake until the muffins spring back when pressed gently in the center, 20 to 22 minutes.
They’ll brown nicely around the edges, but not much on top. Remove the muffins from the oven.
Allow them to cool in the tin for 5 minutes before transferring to a wire rack to cool completely. Repeat with the remaining muffin batter.

Video

Notes

Flour blends.

My favorite gluten free flour blends are Better Batter's original blend gluten free flour and Nicole's Best multipurpose blend. Bob's Red Mill 1-to-1 Gluten Free Baking Flour should also work, but you'll need to add an additional 3/4 teaspoon xanthan gum to your dry ingredients or the biscuits will look good, but will be crumbly.

Cup4Cup changed its formula and doesn't seem to work as well as it has in the past, so I don't recommend it. To make your own blend using one of my “mock” recipes, please see the all purpose gluten free flour blends page.

Nutrition