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Gluten-Free Banana Walnut Muffins

“I’ve been cooking gluten-free since 2003, when my husband was diagnosed with celiac disease. Over the years, I’ve managed to perfect some recipes so that when family and friends join us, they can’t tell they’re eating gluten-free. This is one of those recipes…and excellent!” —Trish Pannell, College Station, Texas
  • Total Time
    Prep: 20 min. Bake: 20 min.
  • Makes
    16 muffins


  • 1 cup mashed ripe bananas (2 medium)
  • 3/4 cup sugar
  • 2 eggs
  • 1/2 cup unsweetened applesauce
  • 1/4 cup canola oil
  • 1/4 cup orange juice
  • 1 teaspoon vanilla extract
  • 1-1/2 cups gluten-free all-purpose baking flour
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon xanthan gum
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/3 cup finely chopped walnuts


  • In a large bowl, beat the first seven ingredients until well blended. In a large bowl, combine the flour, baking soda, xanthan gum, salt and cinnamon; gradually beat into banana mixture until blended.
  • Coat muffin cups with cooking spray or use paper liners; fill three-fourths full with batter. Sprinkle with walnuts. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks.
Editor's Note
Read all ingredient labels for possible gluten content prior to use. Ingredient formulas can change, and production facilities vary among brands. If you're concerned that your brand may contain gluten, contact the company.
Nutrition Facts
1 each: 148 calories, 6g fat (1g saturated fat), 26mg cholesterol, 143mg sodium, 23g carbohydrate (13g sugars, 2g fiber), 2g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.

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Average Rating:
  • GretchenInTexas
    Jan 27, 2019

    No comment left

  • Juneboys
    Oct 4, 2015

    These muffins were very tasty, but I didn't find them moist at all. I followed the recipe with no substitutions and the muffins came out very crumbly and broke apart very easily - like all the other gf baked goods I've made. I ended up having to toast slices so they would stay together. Does substituting coconut oil for the canola oil help with the moisture?

  • highlinecircle
    Sep 19, 2015

    I didn't have any orange juice so I used mango juice. I'm sure it couldn't have been any better. So delicious.

  • Carlwaynes1fan
    Jan 5, 2015

    Everyone in my family loves these! I use coconut oil and only 1/4 cup sugar. I used organic cinnamon applesauce which is why I cut back the sugar. These are very moist and quick and easy to make.

  • 4neerdowells
    Sep 14, 2014

    These are quite good but they stick to the muffin papers more than traditional muffins do. Any advice on the best way to handle this is welcome.

  • GFgran
    May 18, 2014

    My family is just being introduced to gluten free baking this week. Other than substituting coconut oil for the canola oil - I follow this recipe to the T. My family raved about how delicious it was. My 13 year old grandson kept sneaking muffins through out the day, he love them so much! lol That alone should be enough to convince someone how great this recipe is. My daughter who is diagnosed with Celiac disease loved the flavor and texture, and she isn't a muffin eater. Just try it - you'll like it!

  • cheekymonkee
    Jul 22, 2013

    No comment left

  • lakeplace
    Feb 28, 2013

    These muffins are very moist with a very appealing texture. I substituted organic coconut oil for the canola oil - turned out great!