Gluten-Free Banana Muffins

Not many baked goods are as versatile as gluten-free banana muffins. Set a batch on a loaded brunch table, enjoy one as an afternoon snack with a cup of tea or tuck a muffin into the backpack of a hungry kiddo. (It creates the perfect boost between school and sports.)

In the world of gluten-free baking, some recipes are tricky (think breads and pastries), while others are easier than traditional wheat baking. This gluten-free banana muffin recipe falls into the easy category. You’ll replace plain flour with a gluten-free all-purpose flour mix, then add slightly more liquid ingredients than a standard muffin recipe. The wet batter will yield moist, tender muffins. Unlike gluten-containing goods, there’s no risk of making tough muffins by overmixing the batter.

Ingredients for Gluten-Free Banana Muffins

• Bananas: For this gluten-free banana muffin recipe, use super-ripe bananas: soft, fragrant and covered with freckles (or even entirely black). If your bananas aren’t quite there, ripen bananas quickly by storing them in a paper bag overnight.
• Sugar: Use plain granulated sugar.
• Eggs: Eggs enrich the batter and help bind the gluten-free banana nut muffins together.
• Applesauce: Look for unsweetened applesauce without added sugar. It will add plenty of natural sweetness as well as extra moisture.
• Canola oil: This cooking oil is flavorless, so it won’t overpower the flavors of the bananas and nuts.
• Orange juice: Juice, in a muffin? Yep! OJ adds acidity to the batter, which allows the leavening agent to activate, resulting in a nice domed rise.
• Vanilla: Our Test Kitchen likes Nielsen-Massey and Penzeys vanilla extracts.
• Gluten-free all-purpose baking flour: Gluten-free baking usually combines a few flours and starches together to mimic the flavor and texture of traditional all-purpose flour. Look for a gluten-free all-purpose mix made without xanthan gum, or make a homemade gluten-free flour mix. (If you can find only a mix with xanthan gum, omit adding the gum called for in the recipe.)
• Baking soda: This simple leavening agent makes gluten-free banana nut muffins light and airy.
• Xanthan gum: Xanthan gum helps bind gluten-free flours together. Since muffins are quite small, they don’t require as much binding assistance as larger bakes like cakes.
• Cinnamon: Cinnamon adds a spicy fragrance that’s a perfect match for mild, sweet bananas.
• Walnuts: Finely chop walnuts to scatter over the tops of these gluten-free banana nut muffins. Small pieces are less likely to sink into the batter.

Directions

Step 1: Create the banana and flour mixtures

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Preheat the oven to 350°F.

In a large bowl, beat the bananas, sugar, eggs, applesauce, canola oil, orange juice and vanilla until well blended.

In a separate large bowl, combine the flour, baking soda, xanthan gum, salt and cinnamon.

Step 2: Combine the flour and banana mixtures

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Gradually beat the flour mixture into the banana mixture until blended.

Step 3: Fill the muffin cups

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Coat the muffin cups with cooking spray or insert paper liners. Fill with batter to about three-fourths full. Sprinkle walnuts across the top.

Editor’s Tip: Never fill muffin cups all the way to the top. They’ll rise as they bake and the batter will spill out rather than make a nice dome.

Step 4: Bake the muffins

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Bake until a toothpick inserted in the center of a muffin comes out clean, 20 to 25 minutes.

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Let the muffins cool in the pan for five minutes before removing from the pans to cool completely on wire racks.

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Recipe Variations

• Add mix-ins: Stir in a handful of mini chocolate chips, butterscotch chips, or dried fruits like raisins or cranberries.
• Change up the nuts: Chopped pecans or macadamia nuts would be tasty. Or, omit the nuts entirely.
• Top with streusel: Cap the muffins with a quick streusel topping made with brown sugar, gluten-free oats and butter.
• Swap in a dash of whole grain: Reduce the all-purpose flour by 2 tablespoons and replace it with a whole grain gluten-free flour, such as buckwheat, oat or sorghum.
• Stir in seeds: A tablespoon of ground flaxseeds or chia seeds adds moisture and gives the muffins a nutritional boost (think fiber, protein and vitamins).

How to Store Gluten-Free Banana Muffins

Keep leftover gluten-free banana nut muffins in an airtight container on the counter or in the pantry.

How long do gluten-free banana muffins last?

The moist, rich muffins will keep well for three to five days at room temperature.

Can you freeze gluten-free banana muffins?

If you’re not going to eat them quickly, muffins freeze well. Allow them to cool completely, then seal the leftovers in a freezer-safe bag or wrap them in layers of storage wrap and foil. Freeze the muffins for up to six months. They freeze best wrapped individually; stashing them all in the same bag will squish them.

Gluten-Free Banana Muffins Tips

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Can you make this gluten-free banana muffin recipe dairy-free?

Good news: This is one of our gluten- and dairy-free recipes! There are no dairy products used to bake the muffins, and you can easily slather them with dairy-free butter.

Can you make gluten-free banana muffins if your bananas aren’t ripe?

You need ripe bananas for baking. Ripe bananas are very sweet and, equally important, softer and wetter than unripe bananas, so they’ll blend evenly into the batter. If your bananas are still bright yellow, stick them in the oven for a few minutes. (Really!) That will accelerate the ripening process.

Can you omit the nuts?

The walnuts add a nice crunch to the gluten-free banana muffin recipe, but you can omit them to make this an allergy-friendly recipe.