These gluten-free banana muffins are fluffy, tender, and packed with banana flavor! Made with overripe bananas, a touch of vanilla extract, and a dash of cinnamon, they taste just like classic banana muffins.
I've been gluten-free for several years, and I know how tricky it can be to find muffins with the perfect bakery-quality texture. I tested this recipe multiple times to make sure it delivers just that, while making sure it's easy to follow!
This post was originally published on July 18, 2021. It was updated with photos on March 1, 2025.
Recipe Highlights
- Texture: I can't say enough about the texture of these muffins - they're soft, light, fluffy, and moist!
- Flavor: These muffins are full of rich banana flavor thanks to the not just ripe, but overripe bananas.
- Foolproof: These are made with simple ingredients, perfect for baking beginners or kids, and come out delicious every time!
- Versatile: They're delicious as is, but you can add a variety of mix-ins, like chocolate chips and chopped nuts.
Key Ingredients
The full list of ingredients is listed in the recipe card, but here are some of the key ingredients:
- Gluten-free flour blend. Use your favorite gluten-free 1-to-1 flour blend that includes xanthan gum. My go-to is Bob's Red Mill.
- Cornstarch. Adding a little cornstarch to your flour blend will make your muffins tender but not gummy.
- Cinnamon. Just a little hint of ground cinnamon gives this recipe a nostalgic and warm flavor.
- Bananas. Make sure you use overripe bananas for maximum banana flavor and moist texture! You want bananas that are covered in spots all over, so the skin is mostly brown instead of yellow.
Tips For Making Bakery-Style Muffins
Here are my tips to make the best gluten-free banana muffins:
- Fill Your Paper Liner: Fill the paper liners to the top so the batter can expand out of the muffin pan for a domed muffin top.
- Add Toppings: For aesthetically pleasing muffins, top the muffins with a slice of banana, some chocolate chips, or chopped walnuts before baking them.
- Bake at Two Temperatures: My number one tip for getting that beautifully domed muffin is to first bake the muffins in a very hot oven before lowering the temperature to finish baking.
- Fill Every Other Muffin Cup: To get even more mile-high muffins, fill every other cup in your muffin pan, rather than filling all of them. This allows more airflow between the muffins and helps them get taller as they bake.
Storage Instructions
Storing: Keep these gluten-free banana muffins in an airtight container at room temperature for up to 3 days.
Freezing: Wrap them individually and store them in a freezer bag in the freezer. No matter what you use to wrap the muffins, whether it's plastic, aluminum foil, or beeswax wrap, make sure you remove it first before you reheat the muffins.
Another delicious gluten-free muffin recipe is my gluten-free blueberry muffin! Fluffy and moist like these banana muffins, but made with butter and full of juicy berries.
Gluten-free Banana Muffin Recipe
Ingredients
- 1¾ cups gluten-free 1-to-1 flour
- ¼ cup cornstarch
- ½ teaspoon fine sea salt
- ½ teaspoon baking soda
- 1½ teaspoon baking powder
- ½ teaspoon ground cinnamon
- ½ cup oil
- ½ cup granulated sugar
- ¼ cup brown sugar
- 2 large eggs
- 1½ cups mashed overripe bananas
- ¼ cup milk or buttermilk
- 1 teaspoon vanilla extract
- 1 cup mix-ins optional
Instructions
- In a bowl, combine gluten-free flour, cornstarch, salt, baking soda, baking powder, and cinnamon. Set the bowl aside.
- In a separate bowl, combine the oil, granulated sugar, brown sugar, eggs, mashed bananas, milk, and vanilla.
- Add the flour mixture to the banana mixture and mix until smooth. Fold in mix-ins if adding any, cover the bowl, and set it aside to let the flour hydrate for 30 minutes.
- Preheat the oven to 410°F (210°C) and line a muffin pan with paper liners. Evenly divide the muffin batter into the paper liners and bake for 7 minutes, then turn down the temperature without opening the oven to 375°F (190°C) and bake for an additional 15-17 minutes, or until a toothpick inserted into the center comes out clean, or with a couple of crumbs.
- Cool in the pan for 5 minutes before taking them out onto a wire rack to cool completely.
Notes
Nutrition
More Banana Recipes To Try!
- You can't get more classic than banana bread, and I have two recipes: my moist banana bread recipe and my gluten-free banana bread recipe. Both are tender and delicious!
- These banana oat bars are another great option for breakfast on the go!
- If you love the combination of bananas with chocolate, try these vegan chocolate banana cupcakes or this double chocolate banana bread. They're both so chocolatey and moist!
- If you want something impressive to serve, this banana upside down cake is for you!
Colleen says
I’m always looking for best gluten and dairy free recipes. This one says apple cider vinegar is a crucial ingredient but is not included in the recipe. Can you tell me how much vinegar to use?
Ai says
Hi Colleen. Thank you SO much for catching that! I've updated the recipe. You'll need 2 teaspoons of apple cider vinegar. Thank you again 🙂
Michele says
These were great!!! I made a few changes - instead of vegan butter I used 1/2 cup coconut oil. Instead of sugar, I used 1/2 cup honey. Also omitted the nuts because I didn't have any.
I am Gluten free, dairy free and sugar free, so very challenging to find recipes that I can use.
Looking forward to making these again and adding some nuts!
Michele says
These were great!!! I made a few changes - instead of vegan butter I used 1/2 cup coconut oil. Instead of sugar, I used 1/2 cup honey. Also omitted the nuts because I didn't have any.
I am Gluten free, dairy free and sugar free, so very challenging to find recipes that I can use.
Looking forward to making these again and adding some nuts!