Gluten-Free Banana Bread Muffins
There’s nothing quite like the comforting aroma of freshly baked gluten free banana bread muffins wafting through your home, but these aren’t your ordinary banana muffins. What sets this recipe apart is the addition of ripe mashed bananas paired with a hint of warm cinnamon, creating the perfect balance of sweetness and spice in every bite. Best of all, these muffins are completely gluten-free and dairy-free, so everyone can enjoy a safe and delicious treat. Whether you’re making them for a quick breakfast, a lunchbox favorite, or an afternoon snack, these banana bread muffins are a must-try. Keep reading for all the tips, tricks, and step-by-step guidance to whip up your new favorite muffins in no time!
The Origins of Banana Nut Muffins

The history of banana bread dates back to the early 20th century, gaining popularity in the 1930s during the Great Depression. As resources were scarce, households aimed to minimize waste, and overripe bananas were often repurposed into baked goods. This led to the creation of banana bread, a moist, sweet loaf that quickly became a staple in American kitchens.
Baking Tips for Perfect Gluten Free Banana Bread Muffins
- Choosing the Right Bananas: Use overripe bananas for the best flavor and texture. The riper the bananas, the sweeter and more flavorful your muffins will be. Look for bananas with plenty of brown spots on the peel.
- Selecting Gluten-Free Flour: A good gluten-free flour blend is essential for achieving the right texture in your muffins. Many store-bought blends work well, or you can make your own using a mix of rice flour, tapioca starch, and potato starch.
- Incorporating Nuts: Nuts add a delightful crunch and nutritional boost to your muffins. Walnuts and pecans are classic choices, but feel free to experiment with your favorite nuts or seeds. Toasting the nuts before adding them to the batter can enhance their flavor.
- Balancing Moisture and Texture: Gluten-free baking often requires more moisture to prevent dryness. Ingredients like applesauce, yogurt (dairy-free if needed), or an extra banana can help achieve the perfect texture. Be cautious not to overmix the batter, as this can lead to dense muffins.
Ingredients Needed for these Gluten-Free Banana Bread Muffins

Gluten Free Flour: I used Better Batter Original Blend when I created this recipe, you can also use my Gluten Free All Purpose Flour Blend. Your flour blend matters and it can make or break a recipe. See my F.A.Q’s below.
Baking Powder, Baking Soda & Salt
Brown Sugar & Granulated Sugar
Egg: I have not made this particular recipe with an egg replacer, but I have had success in my other muffin recipes using the Bob’s Red Mill Egg Replacer.
Vanilla Extract
Cinnamon & Nutmeg
Coconut Milk: You can use any milk of your liking in this recipe. Oat, almond, regular diary milk, etc.
Ripe Bananas
Olive Oil: You can use a neutral oil in place of the olive oil if needed
Chopped Walnuts: Don’t like nuts? Use chocolate chips instead!
How to Make Gluten Free dairy Free Banana Bread Muffins
Preheat the oven to 350 degrees F.

In a medium bowl add the flour, baking powder, baking soda and salt. Sift well, set aside.

In a large bowl add the sugar, egg, vanilla and lightly mix together.

Add the cinnamon, nutmeg, coconut milk, oil and banana, fold together.

Add the flour mixture, gently blend, Fold in the walnuts.

Prepare the cupcake pan by adding the liners. Using an ice cream scoop, scoop the batter into the cupcake liners.
Bake for 25-30 minutes, or until a toothpick is interested in the middle and comes out clean. I live in high elevation and this took 22 minutes to bake.


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Ingredients
- 2 cups gluten free flour
- 2 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- ½ cup brown sugar
- ½ cup granulated sugar
- 1 egg
- 1 ½ tsp vanilla extract
- 1 ½ tsp cinnamon
- ¼ tsp nutmeg
- ½ cup coconut milk
- 1 cup ripe bananas about 3
- ⅓ cup olive oil
- 1 cup chopped walnuts
Instructions
- Preheat the oven to 350 degrees F.
- In a medium bowl add the flour, baking powder, baking soda and salt. Sift well, set aside.
- In a large bowl add the sugar, egg, vanilla and lightly mix together.
- Add the cinnamon, nutmeg, coconut milk, oil and banana, fold together.
- Add the flour mixture, gently blend, Fold in the walnuts.
- Prepare the cupcake pan by adding the liners. Using an ice cream scoop, scoop the batter into the cupcake liners.
- Bake for 25-30 minutes, or until a toothpick is interested in the middle and comes out clean. I live in high elevation and this took 22 minutes to bake.
Notes
Nutrition
F.A.Q’s
You can freeze these muffins for up to 6 weeks. Allow them to come to room temp and wrap them with plastic wrap and then place them in a freezer bag. Thaw and reheat if desired.
Don’t like walnut? Choose any mix-ins you would like. My kids love chocolate chips!
I’m new to gluten free baking, help!
Gluten free baking can be intimidating at first, but you will get the hang of it! Here are some of my tips.
- Follow the directions until your a gf baking pro. Seriously, follow them step for step.
- Don’t switch up the ingredients. Most of the time baking fails are swapping non compatible ingredients.
- Your flour will make or break your recipe.
- This is the most important ingredient when you are baking gluten free. Your flour will make or break your recipe. I only bake with 2 flours and the first one is my homemade, Gluten Free All Purpose Flour Blend.
- However, my favorite gluten free flour blend, EVER is Better Batter Flour. You can use the original or artisan blend in this recipe. That is what I used to make this recently and it is truly the best gf flour on the planet. If you want to try Better Batter you can use the code: LIVINGFREELYGF for 30% off your purchase (this excludes sale items)
- Measure properly. You can watch a video on how to measure your flour properly, HERE. Weighing your ingredients is great as well.
- If you are wanting to make a recipe vegan, reach out to the author for a substitute. Some recipes do great with egg replacer and some need something like whipped aquafaba. Remember, vegan recipes don’t rise as much!

More Gluten and Dairy Free Muffin Recipe that you will love!
30 Minute Peanut Butter Banana Blender Muffins
Pumpkin Blender Muffins with Oatmeal
Chocolate Banana Blender Muffins


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