Home » Gluten Free » Gluten Free Banana Muffins (Dairy Free)

Gluten Free Banana Muffins (Dairy Free)

ByLiving Freely Gluten Free  
5 from 1 vote
Jump to Recipe Print Recipe

These gluten free banana muffins have everything I love about banana bread, baked into individual muffins. Ripe bananas, cinnamon, nutmeg and chopped walnuts give them plenty of flavor, and they’re dairy free too.

They’re an easy way to put those spotted bananas on your counter to work. Make a batch for breakfast or an afternoon snack, then freeze a few for another day. Banana bread is great, but sometimes I’d rather skip slicing the loaf.

Why You’ll Love These Gluten Free Banana Muffins

  • Banana bread flavor: Ripe bananas, cinnamon and nutmeg give these muffins their familiar flavor.
  • Gluten free and dairy free: Made with gluten free flour, coconut milk and olive oil.
  • A little crunch: Chopped walnuts are folded into the batter.
  • Freezer friendly: Save a few muffins for breakfasts and snacks later.

Tips for Making Gluten Free Banana Muffins

  • Measure the mashed banana. Use 1 cup of mashed ripe banana. Banana sizes vary, so the measured amount matters more than the number of bananas.
  • Use the recommended flour blend. I developed this recipe with Better Batter Original Blend. Gluten free flour blends aren’t interchangeable, and a different blend can change the result.
  • Measure flour carefully. Spoon it into your measuring cup and level it off rather than packing it down.
  • Follow the ingredient amounts. Adding extra banana, applesauce or yogurt changes the recipe’s moisture balance.
  • Check for doneness. Use the baking time as a guide, then check the center of a muffin with a toothpick.

Ingredients for Gluten Free Banana Muffins

You’ll find the complete amounts in the recipe card below.

Gluten free flour: I developed this recipe with Better Batter Original Blend. Use the recommended blend rather than substituting a single flour, such as almond or coconut flour. You can also use my Gluten Free All Purpose Flour Blend or King Arthur Cup for Cup.

Baking powder, baking soda and salt: Use the amounts listed in the recipe card.

Brown sugar and granulated sugar: This recipe uses both. Keep the amounts as written for the original version.

Egg: This recipe contains one egg. I haven’t tested an egg-free version of these muffins.

Vanilla, cinnamon and nutmeg: These add flavor alongside the ripe bananas.

Coconut milk: The original recipe uses coconut milk. Use a dairy-free milk to keep the muffins dairy free.

Ripe bananas: Mash the bananas before measuring. You’ll need 1 cup of mashed banana.

Olive oil: This is the oil used in the original recipe.

Walnuts: Chopped walnuts add crunch. Chocolate chips are another option I’ve used for my kids.

How to Make Gluten Free Banana Muffins

Preheat your oven to 350°F and line a 12-cup muffin pan with paper liners.

Gluten free flour, baking powder, baking soda and salt in a bowl

In a medium bowl, sift together the gluten free flour, baking powder, baking soda and salt. Set aside.

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

In a large bowl, lightly mix the brown sugar, granulated sugar, egg and vanilla.

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

Add the cinnamon, nutmeg, coconut milk, olive oil and mashed banana. Stir to combine.

Banana muffin batter with mashed banana

Add the flour mixture and gently mix until combined. Fold in the chopped walnuts.

Banana muffin batter divided among lined muffin cups

Divide the batter among the 12 prepared muffin cups, using a scoop to keep the portions even.

Bake for 25–30 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Oven temperatures vary, so check for doneness rather than relying only on the clock.

Gluten free banana muffins with walnuts

Gluten Free Banana Muffins (Dairy Free)

Gluten free banana muffins made with ripe bananas, cinnamon, nutmeg and chopped walnuts. These dairy free muffins have banana bread flavor and can be frozen for another day.
Print Recipe Pin Recipe Rate Recipe
Prep Time: 15 minutes
Cook Time: 30 minutes
Course: Brunch
Cuisine: American
Keyword: banana bread muffins gluten free, dairy free banana muffins, gluten free baked beans, Gluten Free Banana Bread, Gluten Free Banana Bread Muffins, gluten free dairy free banana bread muffins
Servings: 12
Calories: 288kcal

Want to Save This Recipe?

Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week!

Save Recipe

By submitting this form, you consent to receive emails from Living Freely Gluten Free.

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°F. Line a 12-cup muffin pan with paper liners.
  • In a medium bowl, sift together the gluten free flour, baking powder, baking soda and salt. Set aside.
  • In a large bowl, lightly mix the brown sugar, granulated sugar, egg and vanilla.
  • Add the cinnamon, nutmeg, coconut milk, olive oil and mashed banana. Stir to combine.
  • Add the flour mixture and gently mix until combined. Fold in the chopped walnuts.
  • Divide the batter among the 12 prepared muffin cups.
  • Bake for 25–30 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Notes

  • This recipe was developed with Better Batter Original Blend. Results may vary with a different gluten free flour blend.
  • Measure the banana after mashing. Use 1 cup rather than relying on a specific number of bananas.
  • Use dairy-free milk to keep the muffins dairy free.
  • Chocolate chips can be used instead of the walnuts.
  • An egg-free version of this recipe has not been tested.
  • To freeze, let the muffins cool completely. Wrap individually, then place in a freezer bag and freeze for up to 6 weeks. Thaw before serving and reheat if desired

Nutrition

Calories: 288kcal | Carbohydrates: 37g | Protein: 4g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Trans Fat: 0.002g | Cholesterol: 14mg | Sodium: 198mg | Potassium: 195mg | Fiber: 3g | Sugar: 20g | Vitamin A: 31IU | Vitamin C: 1mg | Calcium: 67mg | Iron: 2mg
Tried this recipe?Let us know how it was!

Gluten Free Banana Muffin FAQs

What gluten free flour should I use?

I developed this recipe with Better Batter Original Blend, my Gluten Free All Purpose Flour Blend and King Arthur Cup for Cup. Use that blend for the closest match to the original recipe. Different gluten free blends can absorb moisture differently, so I can’t promise the same results with every brand.

How many bananas do I need?

You need 1 cup of mashed ripe banana. The number of bananas will depend on their size, so mash them first and measure the amount.

Can I use chocolate chips instead of walnuts?

Yes. Chocolate chips are an option I’ve used for my kids. Choose dairy-free chocolate chips if you need the muffins to remain dairy free.

Can I make these muffins without eggs?

I haven’t tested an egg-free version of this particular recipe. Success with an egg replacer in another muffin recipe doesn’t guarantee the same result here.

Can I freeze these banana muffins?

Yes. Let them cool completely, wrap them individually and place them in a freezer bag. Freeze for up to 6 weeks, then thaw before serving. Reheat if desired.

Why shouldn’t I add extra banana or other wet ingredients?

Extra banana, applesauce or yogurt changes the balance of the batter. Follow the listed amounts for the original recipe rather than adding more moisture.

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.

  1. Follow the directions until your a gf baking pro. Seriously, follow them step for step.
  2. Don’t switch up the ingredients. Most of the time baking fails are swapping non compatible ingredients.
  3. 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. 
  4. 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)
  5. Measure properly. You can watch a video on how to measure your flour properly, HERE. Weighing your ingredients is great as well. 
  6. 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!
Gluten free banana bread muffins in a basket

More Gluten and Dairy Free Muffin Recipe that you will love!

Orange Cranberry Muffins

Easy Blueberry Muffins

30 Minute Peanut Butter Banana Blender Muffins

Pumpkin Blender Muffins with Oatmeal

Chocolate Banana Blender Muffins

PIN image for gluten free banana bread muffins

Similar Posts

5 from 1 vote

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




2 Comments

  1. 5 stars
    Best gluten free banana bread/muffin recipe I have tried, and I’ve tried MANY. I substituted the milk for oatmilk and the sugars for monk fruit sugar substitution. I also used chopped pecans instead of walnuts bc that’s what I had. Next time I would bake them for about 5 mins less.
    EXCELLENT RECIPE!!!!!!

    Reply