These Gluten-Free Banana Muffins are soft, chewy, and moist, made without flour or refined sugars. Plus, they’re made with pantry staples!
Gluten-Free Banana Muffins
After sharing my healthy pumpkin muffins, I knew I had to create a banana version immediately! Those muffins have become wildly popular, and I’m thrilled to share this recipe today, which is similar to the pumpkin muffins: it contains no flour, no butter, and no refined sugars.
These naturally gluten-free muffins are made with regular pantry staples, requiring no trips to a specialty health-food store or online purchases. The ingredient list is fairly short; below, I’ve listed the ingredients used in these muffins.
Quick Tip
While the ingredients in Gluten-Free Banana Muffins are naturally gluten free, make sure to check all your ingredient labels to be sure they weren’t processed in a facility with gluten.
Ingredients In Gluten-Free Banana Muffins
- Old Fashioned Oats: Blend into oat flour for your gluten-free muffins.
- Overripe Bananas: The sweeter the bananas, the sweeter the muffins.
- Egg: Helps hold everything together and improves texture.
- Baking Agents: Makes the muffins light and fluffy. Check they’re fresh.
- Ground Cinnamon and Salt: Optional, but enhance and balance flavors.
- Vanilla Extract: Optional for a subtle flavor enhancement.
- Coconut Oil: Use a small amount, melted and cooled.
- Pure Maple Syrup: Naturally sweetens and adds nutrients.
- Dark Chocolate Chips: You can also use milk or semi-sweet chocolate.
How To Make Gluten-Free Banana Muffins
- Prep: Let the coconut oil cool before adding it to the batter.
- Blend Oats: Level off the oats before blending for the right amount.
- Mash Bananas: Mash 2-3 ripe bananas with a fork until they’re smooth.
- Mix Batter: Stir until combined, but don’t overmix to keep them fluffy.
- Bake: Test the muffins by gently pressing them; they should bounce back when ready.
- Cool: Use a fork to gently lift the muffins without breaking them.
Tips For Success
- Grease Tin: Generously grease the muffin tin for easy release. Avoid liners as the batter sticks to them.
- Smooth Batter: Thoroughly mash the bananas to avoid lumps in your Gluten-Free Banana Muffins. For speed, use an electric mixer.
- Extra Chocolate: Add a few extra chocolate chips on top of each muffin before baking.
- Salty Sweet Touch: Optionally, sprinkle Maldon® sea salt flakes on the muffins fresh out of the oven.
Storage
Storage Tips
- Cool muffins completely before wrapping and freezing.
- To freeze: Wrap Gluten-Free Banana Muffins individually in plastic wrap and then place in large freezer bags.
- To thaw: Set out at room temperature, or heat frozen muffins in the microwave.
More Gluten-Free Recipes
- Gluten-Free Carrot Cake
- Gluten Free Zucchini Muffins
- Zucchini Cake
- Gluten Free Apple Muffins
- Gluten Free Brownies
Gluten-Free Banana Muffins
Soft, chewy, and moist, these Gluten-Free Banana Muffins are made without any flour or refined sugars. For a fun flavor addition, add chocolate chips. This recipe relies on pantry staples and requires no unique ingredients!
Ingredients
- 1 cup old-fashioned oats (not steel cut or quick oats)
- 1 cup very ripe mashed bananas (~2-3 large bananas)
- 1 large egg
- 1/4 cup + 2 tablespoons pure maple syrup
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 2 tablespoons melted coconut oil
- 1 teaspoon vanilla extract
- 1/4 cup dark chocolate chips
- 1/4 cup mini chocolate chips (See Note 1)
Instructions
- PREP: Preheat the oven to 350 degrees F. Generously grease 9 cavities of a muffin tin. Melt the coconut oil and set aside so it can come back to room temperature (we don't want to add hot oil to the batter).
- BLEND OATS: Fill the 1 cup measure of oats to the very top. Then level off the top by scraping the backside of a table knife across the top. Add the cup of oats to a blender or food processor and blend until the oats resemble flour — a fine powder. If needed, stir and re-blend to break up larger chunks of oats. Set aside.
- BANANA: Mash 2-3 very ripe bananas in a small bowl with the back of a fork. Mash thoroughly.
- BATTER: Add the mashed banana, egg, maple syrup, baking soda, baking powder, cinnamon, salt, melted coconut oil, and vanilla extract to a large bowl. Stir until well combined. Add in the blended oats and stir until combined. Add in the dark chocolate chips and mini chocolate chips and stir again.
- BAKE: Transfer the batter into the prepared muffin tin, adding equal amounts to the 9 cavities; cavities should be about 3/4 filled. If desired, add a few more chocolate chips on top. Bake for 23-26 minutes or until no longer gooey/wet looking on top and lightly browned around the edges (if you lightly touch the muffin, it should spring back). Remove from the oven and let stand for 5 minutes before using the tines of a fork to coax the muffins out onto a cooling rack.
Video
Recipe Notes
Note 1: Chocolate: Dark chocolate offers health benefits and a fun textural addition to these muffins. Milk or semi-sweet chocolate can be used instead, but it does make these muffins slightly less nutritious. You can use all miniature chocolate chips or all dark chocolate chips if preferred; just keep the amount to 1/2 cup total. Chocolate doesn’t contain gluten, but check the label to be sure.
Nutrition
Serving: 9muffins | Calories: 178kcal | Carbohydrates: 27g | Protein: 3g | Fat: 7g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 21mg | Sodium: 156mg | Potassium: 191mg | Fiber: 2g | Sugar: 16g | Vitamin A: 58IU | Vitamin C: 2mg | Calcium: 51mg | Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
The flavor of these muffins were great and I
love the fact that there is no added sugar (I’m not sure what recipe others are reviewing,
that mention brown sugar).
I had to cook longer, as they were very
mushy (Not sure why. My ingredients are all
fresh).
I wish that people would not rate or review a
recipe that they did not make. We are all on
here to find recipes that we would like to try
and it’s nice to see reviews from people who
have actually made the recipe, not those
who give 5 stars for something that looks
good and they can’t wait to make.
Thanks so much Deanna, I’m thrilled you enjoyed it! We’ve updated the recipe and some previous reviews are on it! So sorry for the trouble!
I love this recipe. I don’t see Greek yogurt in the list of ingredients? Is it needed for this recipe?
Thank you –
Debbie
No it isn’t 🙂 Thanks Debbie!
I made these and they are perfect for breakfast along side a bowl of cereal. Or they would make the perfect snack…so good!
So glad these were a hit! Thank you!
My kids love these!! I have to make a double batch because my son eats 4-5 in one sitting! I use only mini chocolate chips and use half the amount the recipe calls for and find that it’s PLENTY! I sprinkle a few more on top of each muffin for looks. I also stir in a few teaspoons each of ground flax and hemp seeds for an omega boost. Great recipe! Thank you!!
Just made these today and they are scrumptious! Don’t like dark chocolate, so used milk chocolate chips instead. This is a recipe I will use often! Yum!
I am so happy to hear this! Thanks so much Karen! 🙂
Delicious! Easy to make! Gluten and dairy free!
I am so happy to hear this! Thanks Peggy! 🙂
Can I use an immersion blender to make oat flour? I don’t have a regular blender or food processor.
I’ve never used an immersion blender but if it blends it down enough that it’s the same consistency as regular flour it’s great! 🙂
Can I sub butter for the coconut oil?
Thanks!
You could try it! I haven’t personally so I can’t say how they’ll turn out