Gluten Free Banana Muffins Recipe

Closeup image of golden-brown gluten free banana muffins with coarse sugar on top rest in paper liners on a wire cooling rack.

5 from 48 votes

This gluten free banana muffin recipe is 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 ⅔ cups (375 g) all purpose gluten free flour blend (See Recipe Notes)
1 ⅓ teaspoons xanthan gum omit if your blend already contains it
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
1 cup (200 g) granulated sugar
4 tablespoons (56 g) unsalted butter melted and cooled
4 tablespoons (56 g) neutral oil canola, vegetable, peanut, or grapeseed oil, etc.
2 (100 g out of shell) eggs at room temperature, beaten
½ cup (113 g) sour cream or plain Greek-style yogurt, at room temperature
1 teaspoon pure vanilla extract
1 ¾ cups (350 g) mashed ripe bananas from about 4 medium or 3 large bananas
Coarse sugar for sprinkling (optional)

Instructions

Preheat your oven to 425°F. Use muffin liners to line every well of a standard 12-cup muffin tin or every other well of 2 standard 12-cup muffin tins. For the tallest muffins, line every other well.
In a large bowl, place the flour, xanthan gum, 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 melted butter, oil, eggs, sour cream, and vanilla.
Mix the wet ingredients in small circles toward the center, then continue mixing to incorporate most of the dry ingredients. The mixture will be too thick to mix until smooth.
Add the mashed bananas, and mix to combine fully without breaking the bananas too much. The mixture be lumpy because of the bananas, and thick but relatively soft.
Fill every lined well of your muffin tin(s) completely, all the way to the top of the liner. Sprinkle the tops lightly with the optional coarse sugar, if using.
Bake in the center of the preheated oven for 5 minutes, then reduce the oven temperature to 350°F.
Bake at the lower temperature until a toothpick comes out mostly clean (not wet, with no more than a few moist crumbs) and the muffins bounce back when pressed gently in the center, about 15 minutes more. If your muffins still aren't done baking at nearly 15 minutes, reduce the oven temperature to 325°F to continue baking without burning the bottoms.
Allow them to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Repeat with the remaining muffin tin if you've used 2 tins.

Notes

Flour blends

My recommend using Better Batter's original blend gluten free flour (without added xanthan gum), Nicole's Best multipurpose blend with 1 1/3 teaspoons added xanthan gum, or Bob's Red Mill 1-to-1 Gluten Free Baking Flour with an additional 1/4 teaspoon xanthan gum to your dry ingredients to prevent overly crumbly muffins.

To make your own blend using one of my “mock” recipes, please see the all purpose gluten free flour blends page.

Nutrition