Moist Banana Muffins: Gluten-Free Recipe for Tender Muffins

As a baker who has been gluten free since 2006, I’ve tested and perfected these gluten free banana muffins and I’m excited to share the recipe. With bakery-style domed tops and moist texture, no one will guess they’re gluten free.

This recipe rocks!!! OMG the best tasty moist GF muffins I have made in a long time! Thank you!

-Daniella

You’ll Love These Gluten Free Banana Muffins

When I discovered my gluten intolerance in 2006, gluten-free options were limited and often unappetizing. Thankfully the variety and quality of gluten-free products have improved dramatically since then. I still remember hunting for the new gluten-free Cheerios and eating the box in the parking lot—times have changed for the better.

There are now many gluten-free flours and mixes available, but choosing a high-quality product makes a huge difference. These muffins use simple pantry ingredients to deliver a moist texture and tall, domed tops that look like they came from a bakery.

If you love muffins, also try our blueberry muffins and rich chocolate muffins.

Ingredients for Gluten Free Banana Muffins

These straightforward ingredients yield tender, flavorful gluten free banana muffins. Scroll down to the recipe card for exact measurements and full instructions.

• Mashed bananas: provide banana flavor and moisture
• Vegetable oil: adds fat and keeps the muffins moist
• Granulated sugar: for sweetness and flavor
• Eggs: bind the batter and give structure
• Vanilla extract: enhances flavor
• Gluten-free all-purpose flour: builds structure; a high-quality blend is recommended
• Baking soda and baking powder: help the muffins rise
• Cinnamon: complements the banana flavor
• Salt: balances sweetness and enhances flavors
• Optional add-ins: nuts or semi-sweet chocolate chips are great with banana

Have extra bananas? Try simple banana pancakes made with just a few ingredients.

How to Make Gluten Free Banana Muffins

1. In a mixing bowl, combine the mashed bananas, vegetable oil, eggs, and vanilla. Stir until combined.
2. In another bowl, whisk together the gluten-free flour, granulated sugar, baking soda, baking powder, cinnamon, and salt.
3. Gradually add the dry ingredients to the wet ingredients, mixing by hand until just combined. The batter will be thick.
4. Cover the bowl with a towel and let the batter rest for 15 minutes while you preheat the oven to 425ºF. This rest helps produce bakery-style domed tops.
5. For tall, domed muffins, line a 12-cup muffin pan with 6 liners and fill every other cup. Fill each liner very full—about 6–8 heaping tablespoons—and add any extra toppings like nuts or sanding sugar.
6. Bake one pan in the center of the oven at 425ºF for 7 minutes. Without removing the pan, lower the oven to 350ºF and continue baking for 13–16 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan for 15 minutes before removing. Repeat with remaining batter, returning the oven to 425ºF for the initial burst of heat.

Total time required

• 10 minutes to prep
• 15 minute rest (for domed tops)
• 7 minutes at 425ºF, then 13–16 minutes at 350ºF to finish baking

Recipe Variations

Customize these muffins with many tasty additions:

• Chocolate chips or chunks for a classic banana-chocolate pairing
• Chopped walnuts, pecans, or almonds for crunch
• Fresh or frozen berries for fruity bursts
• Toasted coconut flakes for a tropical touch
• Extra spices like nutmeg or cloves to deepen flavor
• Swirled peanut butter for richness
• Crumb topping made from flour, butter, sugar, and cinnamon for a sweet finish

Gluten Free Banana Muffins Recipe Tips

How to Mash Bananas

Use ripe or overripe bananas for best flavor. Mash well using a potato masher, hand mixer, or blender and measure out about 2 cups of mashed banana. Measuring is important because banana sizes vary.

How to Quickly Ripen Bananas

If your bananas aren’t ripe, place them on a foil-lined baking sheet and roast in a 300ºF oven for 30–40 minutes until the peels turn black and shiny. Roasting sweetens and softens them for baking.

How to Create Bakery-Style Muffins

These techniques help produce tall, domed muffin tops:

1. Rest the Batter

Let the mixed batter rest 15 minutes before scooping. The flour absorbs liquid and thickens, which helps the muffins rise into domes.

2. Fill Every Other Cup

Use only six liners in a 12-cup pan and fill every other cup. This allows each muffin room to spread and dome without touching its neighbor and helps the tops brown.

3. Fill Them to the Top

Fill liners to the top with batter. This encourages height and creates the bakery look.

4. Start at a High Temperature

Begin baking at 425ºF for a quick rise, then reduce to 350ºF to finish baking. The initial heat helps set the dome.

Storing and Freezing Muffins

Muffin Storage

If you’ll eat them within 24 hours, leave muffins uncovered at room temperature so they retain their texture. For longer storage (2–4 days), place muffins in a single layer in an airtight container lined with paper towels and cover them with another paper towel. Replace damp towels as needed to prevent sogginess.

How To Freeze Muffins

Individually wrap muffins in plastic wrap, place them in a zip-top bag or airtight container, and freeze for up to 3 months. Thaw at room temperature for about an hour or microwave in short intervals until defrosted.

GF Banana Muffins FAQs

More Muffin Recipes

• Pumpkin Muffins
• Lemon Muffins
• Chocolate Muffins
• Blueberry Muffins

These are the best muffins I’ve ever had gluten-free or not. They are so moist and so flavorful, thank you so much for the recipe. I’m making them for several relatives that are gluten-free and dairy free.

-Michelle