Gluten-Free Banana Muffins Recipe

Summary

These gluten-free banana muffins are moist, fluffy, and naturally sweetened with ripe bananas. They make a perfect breakfast, snack, or on-the-go treat for anyone following a gluten-free or wheatless diet. With simple ingredients like oat flour and honey, they’re wholesome, delicious, and easy to prepare in under 30 minutes.

Ingredients

• 2 medium ripe bananas (mashed)

• 2 large eggs

• ¼ cup honey or maple syrup

• ¼ cup melted coconut oil or olive oil

• 1 teaspoon vanilla extract

• 2 cups gluten-free oat flour

• 1 teaspoon baking soda

• 1 teaspoon cinnamon

• ¼ teaspoon salt

• ⅓ cup dark chocolate chips or chopped walnuts (optional)

Equipment

• Mixing bowls

• Whisk or hand mixer

• Measuring spoons and cups

• Muffin tin

• Paper muffin liners

• Oven

Instructions

1. Preheat your oven to 180°C (350°F) and line a muffin tin with paper liners.

2. In a mixing bowl, mash ripe bananas with a fork until smooth.

3. Add eggs, honey, melted coconut oil, and vanilla extract. Whisk well to combine.

4. In another bowl, whisk together oat flour, baking soda, cinnamon, and salt.

5. Slowly fold the dry ingredients into the wet mixture until fully combined.

6. Stir in chocolate chips or walnuts if desired.

7. Divide the batter evenly into the muffin tin, filling each cup about ¾ full.

8. Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean.

9. Let the muffins cool for 5–10 minutes before serving.

Notes

• For extra sweetness, add a tablespoon of coconut sugar to the batter.

• These muffins store well in an airtight container at room temperature for 2 days or in the fridge for up to a week.

• You can freeze them individually wrapped for up to 2 months.

Gluten-Free Banana Muffins Recipe

These gluten-free banana muffins are moist, fluffy, and naturally sweetened with ripe bananas. They make a perfect breakfast, snack, or on-the-go treat for anyone following a gluten-free or wheatless diet. With simple ingredients like oat flour and honey, they’re wholesome, delicious, and easy to prepare in under 30 minutes.

Print Recipe Pin Recipe

Servings: 12 muffins

Course: Dessert, Snack

Cuisine: American, gluten-free baking, Healthy Snack

Calories: 150

Ingredients Equipment Method Notes

Ingredients

  

• 2 medium ripe bananas mashed
• 2 large eggs
• ¼ cup honey or maple syrup
• ¼ cup melted coconut oil or olive oil
• 1 teaspoon vanilla extract
• 2 cups gluten-free oat flour
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• ¼ teaspoon salt
• ⅓ cup dark chocolate chips or chopped walnuts optional

Equipment

• Mixing bowls
• Whisk or hand mixer
• Measuring spoons and cups
• Muffin tin
• Paper muffin liners
• Oven

Method

 

1. Preheat your oven to 180°C (350°F) and line a muffin tin with paper liners.
2. In a mixing bowl, mash ripe bananas with a fork until smooth.
3. Add eggs, honey, melted coconut oil, and vanilla extract. Whisk well to combine.
4. In another bowl, whisk together oat flour, baking soda, cinnamon, and salt.
5. Slowly fold the dry ingredients into the wet mixture until fully combined.
6. Stir in chocolate chips or walnuts if desired.
7. Divide the batter evenly into the muffin tin, filling each cup about ¾ full.
8. Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean.
9. Let the muffins cool for 5–10 minutes before serving.

Notes

For extra sweetness, add a tablespoon of coconut sugar to the batter.

These muffins store well in an airtight container at room temperature for 2 days or in the fridge for up to a week.

You can freeze them individually wrapped for up to 2 months.

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“Looking for more delicious wheatless and gluten-free recipes? Check out our Buckwheat Galettes with Eggs, Cheese, and Ham recipe for a savory twist.”

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