Any time we have an overripe banana on our counter, these gluten free banana nut muffins are on the menu. They are quick and easy to make and they turn out perfect every time (trust me, I have made them at least 50 times). These banana nut muffins make a great breakfast treat or a perfect lunchbox snack. Hopefully you will enjoy them as much as we do!
Why you'll love this banana muffin recipe
- It's easy to make and doesn't require a mixer.
- It only needs one banana.
- It's a small batch, makes just 6 muffins.
- It's gluten free and dairy free.
Ingredient List
Gluten Free Flour - For almost all of my recipes, I use Bob's Red Mill 1:1 Gluten Free Flour Blend. I have found it to be the most versatile gluten free flour. You can use your own favorite flour blend but keep in mind this recipe was developed with BRM, so your final product may be slightly different.
Baking Powder - Leavener helps the air bubbles grow to create a light fluffy muffin.
Spices - Cinnamon and nutmeg create that classic banana bread flavor, while salt helps balance the sweetness.
Oil - For recipes that call for oil, I always use extra light virgin olive oil. If you prefer another oil, just make sure it has a neutral flavor.
Sugar - This recipe calls for white sugar, but not too much because bananas are already naturally sweet.
Egg - In this recipe, the rise comes from the air beaten into the egg. I haven't tried it with any egg substitutes, so if you do please let me know how it works out in the comments.
Vanilla - Just a hint of vanilla to sweeten the flavor.
Milk - I use oat milk or coconut milk in this recipe, depending on what I have on hand. Cow milk will work fine too.
Nuts - Totally optional. I used walnuts, but pecans would also be delicious. If you're nut free, you can leave them out entirely (I do this frequently) there are no changes need to the recipe when eliminating nuts.
Banana - the most important ingredient of all!
How do you make gluten free banana bread muffins?
All of my muffins use the muffin method for mixing and baking. No mixer is needed.
- MASH one ripe banana until it looks wet.
- COMBINE the dry ingredients (flour, baking powder, cinnamon, nutmeg, salt and sugar in a large bowl. Whisk together.
- WHISK your egg in a separate bowl until frothy. Then add the remaining wet ingredients (except the banana) and mix together until smooth.
- ADD the wet ingredients to the dry.
- FOLD together about 10 strokes.
- ADD the nuts and the mashed banana and fold another 5 strokes.
- FILL your lined muffin tin. Each muffin will be filled nearly to the top of the tin.
How long to bake gluten free banana muffins?
When using the muffin method, you want a higher temperature in your over. I bake these at 375 degrees F, no fan. The high temperature helps the tops cook before the inside is done. When the inside continues to cook, it pushes the tops up creating a nice dome. In my oven, this takes about 27-28 minutes. Check the muffins are done by gently poking the top with your finger. If it bounces right back then they are ready, if it leaves a small indentation then cook a minute or two longer before checking again.
How do you store leftover banana nut muffins?
If you will consume the muffins within a day or two, you can store them at room temperature in an airtight container. If your home is especially warm, store in the refrigerator as the bananas will continue to riped and get a fermented flavor otherwise.
Frequently Asked Questions
How ripe should a banana be for banana bread muffins?
The best bananas are going to be covered with dark spots all the way to almost entirely black on the peel. The darker the peel, the sweeter the banana will be as well as adding more banana flavor.
If your banana smells fermented or is leaking from the peel, it’s too ripe and needs to be discarded.
Can I add extra banana to my muffins?
Resist the urge to add extra banana here. This muffin recipe is perfectly formulated to turn out great every time. Extra banana may end up with a muffin that is denser and gummy in the center from too much moisture.
Can you freeze banana muffins?
Yes. Once they have cooled completely, individually wrap each muffin and place in a freezer bag or container. Store up to 2 months in the freezer.
Bring to room temperature or microwave to reheat before serving.
If you love muffins, check out these other great recipes!
Gluten Free Blueberry Streusel Muffins
Gluten Free Peach Cobbler Muffins (Dairy Free Option)
Gluten Free Banana Chocolate Chip Muffins
Gluten Free Zucchini Muffins with Chocolate Chips
Easy Gluten Free Banana Blueberry Muffins
To pin this recipe for later, click the save button on any image in this post or the recipe card. Please tag me @wellfedbaker on Instagram if you make this recipe!
Gluten Free Banana Nut Muffins
Ingredients
- 1 Cup Gluten Free 1-to-1 Flour Blend
- 1 teaspoon Baking Powder
- ¼ teaspoon Salt
- ½ teaspoon Cinnamon
- ⅛ teaspoon Nutmeg
- ½ Cup Sugar
- 1 Egg
- 3 Tablespoon Olive Oil
- ½ teaspoon Vanilla
- ¼ Cup Non-Dairy Milk Dairy free or regular
- 1 Ripe banana, mashed
- ¾ Cup Walnuts roughly chopped
Instructions
- Preheat oven to 375 degrees. Line a 6 cup muffin pan with paper cups.
- Add the flours, baking powder, salt, cinnamon, nutmeg and sugar to a large bowl. Whisk together.
- In a small bowl, crack the egg and whisk it until it’s frothy. Add the oil, milk, and vanilla. Whisk until well combined.
- Pour the wet ingredients into the dry. Fold together about 10 strokes until most of the flour is incorporated
- Add the banana and ½ cup of the walnuts. Fold about 5 more times.
- Fill muffin cups nearly to the top. Sprinkle the remaining ¼ c walnuts on top of the batter.
- Bake in preheated oven for 28 minutes.
- Serve immediately or cool and store in airtight container.
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