Gluten-Free Banana Muffins

Name: Gluten-Free Banana Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2-3 ripe bananas ((mashed)); 2 eggs; ⅓ cup neutral oil ((vegetable, canola, or light olive oil)); ½ cup plain or Greek yogurt; ¼ cup brown sugar; 1 tsp vanilla extract; 1¾ cups gluten-free all-purpose/plain flour ((ensure it contains xanthan gum, or add ½ tsp if not)); 1½ tsp gluten-free baking powder; ½ tsp baking soda; ¼ tsp salt; ½ tsp ground cinnamon; ¼ cup gluten-free chocolate chips (optional, for topping)

BY:Gem PUBLISHED:9th February 202229th October 2025 UPDATED:29th October 2025

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These soft and fluffy gluten-free banana muffins are everything a good muffin should be – golden, tender, and full of real banana flavor, with no dry crumb in sight. Made in one bowl with everyday pantry staples, they’re naturally sweetened with ripe bananas, lower in sugar, and ready in just 30 minutes. Perfect for breakfast, snacks, or lunchboxes, they’re a simple, reliable recipe you’ll come back to again and again.

You don’t need any fancy ingredients and the recipe makes 12 standard muffins, or 24 mini muffins. They can be frozen for a stockpile of snacks and you can jazz them up with a sprinkle of choc-chips if you want to appease fussy little eaters or add a sweeter taste like in these gluten-free banana chocolate chip muffins.

Ingredients To Make GF Banana Muffins

These muffins use simple gluten-free pantry staples, and each ingredient plays a role in keeping them soft, moist, and delicious – just how gluten-free baking should be:

2 to 3 medium ripe bananas, mashed (about 1 to 1.5 cups worth)
2 large eggs
⅓ cup neutral oil – adds lightness and moisture without overpowering the flavor. Vegetable, canola, or light olive oil all work well.
½ cup plain or Greek yogurt – the secret ingredient for soft, fluffy muffins. Yogurt adds extra moisture and helps the crumb stay tender.
¼ cup packed brown sugar – adds a gentle sweetness and helps keep the crumb soft and moist thanks to its molasses content.
1 teaspoon vanilla extract
1¾ cups gluten-free all-purpose/plain flour – use a quality gluten-free blend that already includes xanthan gum for the best texture.
- ½ teaspoon xanthan gum (only if your flour blend doesn’t already contain it) – mimics the elasticity of gluten, helping the muffins hold together and stay moist rather than crumbly.
2 teaspoons gluten-free baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ teaspoon ground cinnamon
Optional Topping: ¼ cup gluten-free chocolate chips

Ingredients to make gluten-free banana muffins

Substitutions & Helpful Tips

Bananas: Use overripe bananas with plenty of brown spots for the best flavor and natural sweetness.
Yogurt: Regular or Greek yogurt both work. Greek yogurt gives a slightly thicker, richer muffin, while regular yogurt makes them a little lighter.
Oil: Use any neutral-tasting oil you have on hand. Melted butter also works if you prefer a richer flavor, but using oil helps the muffins to not dry out.
Sugar: These muffins are lightly sweet – perfect for breakfast. If you prefer a sweeter muffin, increase sugar to ⅓ cup.
Egg-free: Replace each egg with a flax egg (1 tbsp flaxseed meal + 3 tbsp water).
Dairy-free: Swap yogurt for a dairy-free alternative.
Gum-free blends: If you prefer not to use xanthan gum, try 1 teaspoon psyllium husk powder or 1 tablespoon ground chia seed.

💡 Tip: The batter should be thick but spoon-able. If it seems too dense, stir in 1 – 2 tablespoons of milk to loosen slightly.

How To Make Gluten-Free Banana Muffins (Step By Step)

Step 1: Preheat oven to 170°C (340°F). Line or grease a 12-hole muffin tray and spray lightly with oil.

Step 2: In a large bowl, mash 2-3 ripe bananas until smooth.

Step 3: Whisk in 2 eggs, ⅓ cup neutral oil, ½ cup plain or Greek yogurt, ¼ cup brown sugar and 1 tsp vanilla extract until smooth.

Whisk in eggs, oil, yogurt, sugar, and vanilla until smooth.

Step 4: Add 1¾ cups gluten-free all-purpose/plain flour, xanthan gum (if using separately), 1½ tsp gluten-free baking powder, ½ tsp baking soda, ¼ tsp salt and ½ tsp ground cinnamon. Stir gently until combined.

add dry ingredients for gluten-free banana muffins and mix to just combine

Step 5: Divide batter evenly among muffin cups and top with chocolate chips if using.

Step 6: Bake 18 to 20 minutes (check at 18), or until golden and a toothpick comes out clean. Cool 5 minutes in pan, then transfer to a rack to cool completely.

bake gluten-free banana muffins for 18 minutes

How to Store and Freeze Gluten-Free Banana Muffins

Store: Keep in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
Freeze: Freeze for up to 2 months in a reusable bag or airtight container.
To serve, thaw at room temperature or microwave for 15 to 20 seconds.

💡 Lunchbox Tip: These thaw perfectly by recess – pop one frozen into the lunchbox in the morning for a soft, fresh muffin by mid-morning!