Gluten-Free Banana muffins are a delicious breakfast or lunch treat. They make a great snack and if you stir in some chocolate chips they are also an easy dessert.
My daughter loves anything banana, so banana bread and banana muffins were some of the first things that I figured out how to make when I went gluten-free back in 2009.
I quickly learned the bananas and gluten-free baking go well together. The banana gives gluten-free baked goods a great taste and texture.
Bananas have a strong flavor and they are moist, so they cover up any odd taste or texture that gluten-free flours often have.
These muffins are a favorite at our house. We make them at least once a month.
Kids and adults love these muffins. They are great plain or you can add chocolate chips to make them extra special. Chocolate chips make them a little more dessert like.
What are banana Muffins?
These gluten-free muffins are basically banana bread made into muffins using a gluten free banana muffin battter.
Ingredients
- brown or white rice flour
- potato starch
- tapioca starch/flour
- baking soda
- baking powder
- salt
- eggs
- sugar
- ripe banana
- vanilla
- oil
- chocolate chips, optional
Are they dairy free?
Yes, these muffins are dairy-free. If you add chocolate chips to the batter be sure that you use dairy-free chocolate chips.
Do these muffins freeze well?
Yes, these muffins freeze great. Most muffins freeze well. Bake as directed. Cool completely. Wrap and freeze.
More Gluten Free Banana Recipes and Tips
- Gluten Free Banana Bread
- Best Flour Blend for Gluten Free Banana Bread
- Gluten Free Double Chocolate Banana Muffins
- Gluten Free Banana Bars
Gluten Free Banana Muffins
Gluten Free Banana Muffins are a delicious breakfast, lunch, or snack.
Ingredients
- 3/4 cup brown or white rice flour
- 3/4 cup potato starch
- 1/2 cup tapioca starch
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 eggs
- 1 cup sugar
- 3 ripe banana, mashed
- 1 teaspoon vanilla
- 1/2 cup oil
- 1/2 cup chocolate chips, optional
Instructions
- Grease muffin pan or line cups with liners. Set aside.
- In a bowl combine rice flour, potato starch, tapioca starch, baking powder, baking soda, and salt. Set aside.
- In another bowl cream together eggs, sugar, and oil. Add in bananas and vanilla. Mix well.
- Stir in flour mixture just until combined.
- Stir in chocolate chips if using.
- Scoop batter into prepared muffin pan filling each cup about 3/4 full.
- Bake at 350 for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Remove from pan and place on a wire rack to cool.
Notes
This recipe can be made with Bob's Red Mill 1 to 1 gluten free flour blend in place of the individual gluten free flours, but for best results use the individual gluten free flours.
Nutrition Information:
Yield:
18Serving Size:
1Amount Per Serving: Calories: 222Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 21mgSodium: 228mgCarbohydrates: 36gFiber: 2gSugar: 17gProtein: 3g
Originally posted May 2010. Updated March 2021.
Thanks for sharing! I have been a bit hesitant to try baking from scratch and all of your recipes give me the motivation to try. The banana muffins look delicious.
I am so glad that you enjoying the recipes. I think a recipe like this would be a perfect place to start baking gluten free from scratch.
It’s great you found a banana muffin recipe you like. We have a banana muffin we like and we even frost them and call them cupcakes 🙂
And Colleen, don’t be scared to cook gluten free from scratch. We all have the occasional disaster, but it’s just food.
Hello…thank you for this lovely recipe using one of my favourite fruit baking ingredient- Banana. I am still very new to experimenting with gluten free baking. I am not celiac…I am however, intolerant somewhat. I’m still slowly trying to figure it out. I’m thinking trial and error will be key when pleasing my palette ;o)
I now started slowly filling my pantry with some of the products mentioned in your recipe…I’m only missing the potato starch…not bad. I do quite appreciate Sorghum flour…very versatile!
I’ll certainly have to give your recipe a try.
Thanks for sharing and flavourful wishes, Claudia
P.S. I make cookies that are called ‘Brutti ma Buoni’ …nuts, egg whites, sugar…that’s it. Super simple to make ;o)
Just made these, subbing the butter for applesauce. They turned out great. Many thanks!
I am happy to hear that you enjoyed them. I am glad to know that they work well with applesauce in them. Thank you for letting me know.
Ooh, these are wonderful! Light, moist, tender, and Very Banana. I’m impressed.
Thank you, I am glad that you enjoyed them.
Hi,
My family love the muffins but in addition to having a gluten alergic kid, we have someone on weight watchers. Any idea what the protein g’s, fat g’s, fiber, and Carb g’s are so we can estimate points?
Thanks for the recipe
I had everything but the potato starch so I substituted it with 1/2 cup brown rice flour even though it’s not in the same category of flours. and then used 1/2 cup of the tapioca flour. They turned out wonderful. One day I’ll try the recipe the way you posted it and comment again.
Thank you so much for the recipe!
This recipe is a winner. My husband and I loved them, but my sweet-tooth bearing young one didn’t think they were sweet enough. As sweet as my over-ripe bananas were, there is no way I’d increase the sugar since they browned so nicely. It’s tough having a 4-year-old critic.
These were awesome. Thanks for sharing. I’ve been looking at over ripe bananas for two days and wishing for a GF recipe! They were half gone in about two hours…. :). I truly think this us the best GF recipe I have tried!
Thanks for letting me know. I really appreciate it. They are a favorite in our family as well. ( And sorry I did not respond before now)
I can’t find anywhere on your recipe about what temp to bake these at. Please let me know! I’ve put everything together already hah! Thank you 🙂
350 degrees. I just fixed it. I am so sorry that it was missing!
Thank you! The flavor is amazing!! I have a problem I hope you can give me advice? I know it just has to be the brand im using but Im thinking the rice flour I used made the muffins super grainy. Is there a rice flour that you like that doesn’t make baking recipes grainy? Thank you 🙂
Grainy texture can be a problem with gluten-free flours. I like Bob’s Red Mill and that is what I use for almost all my gluten-free flours. Authentic Foods makes a super fine rice flour that some stores carry and Amazon and Vitacost carry. I love it, but it is quite a bit more expensive so I usually just go with Bob’s Red Mill. I hope that helps. What brand of rice flour did you use?