Gluten-Free Banana Muffins

04.01.2014

So, I wasn’t intending on sharing the recipe, but these are far too good not too. It was just one of those random things where I was craving banana bread, and if you know me I usually always give into my cravings, so I went ahead and made these. Seeing as I’ve never posted a gluten-free version I decided I better share.

Gluten-Free Banana Muffins | Cooking Classy

Just a fyi, I’m not going gluten-free, in case you non-gluten-free eaters were wondering. I’m on a temporary gluten-free diet for medical reasons (temporary because I can tell the diet isn’t helping me feel any better), hence why this is like my sixth gluten-free recipe within a few weeks. I’m only on the diet for about another week though, but it has been a real eye opener to everyone out there dealing with Celiac Disease. I really feel for you guys! To be gluten-free by choice is one thing, but to have to do it because of medical reasons is another and I’m sure it’s not easy. It is good though, that it’s becoming far easier to access gluten-free foods and recipes.

These muffins do gluten-free eating proud. They are so soft and moist, and they are brimming with sweet banana flavor. I think next time I may try adding in mini chocolate chips or fresh blueberries, just to take them over the top. They are perfect as they are, but I have a hard time resisting an extra mix in. You could also add nuts if you’d like. Enjoy!

Gluten-Free Banana Muffins | Cooking Classy

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Gluten-Free Banana Muffins

Yield: 12 muffins

Prep Time: 15 minutes
Cook Time: 18 minutes

Ingredients

  • 1 3/4 cup gluten-free flour blend , from notes listed below
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp xanthan gum
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 1/2 cup unsalted butter , softened
  • 1/2 cup packed light-brown sugar
  • 1/4 cup + 2 Tbsp granulated sugar
  • 2 large eggs
  • 1 1/2 cups mashed overripe bananas (from about 3)

Instructions

  1. Preheat oven to 400 degrees. In a mixing bowl, whisk together gluten-free flour blend, baking powder, baking soda, xanthan gum, salt, and cinnamon for 20 seconds, set aside.
  2. In a seperate large mixing bowl, using an electric hand mixer set on medium speed (or in the bowl of a stand mixer fitted with paddle attachment), whip together butter, brown sugar and granulated sugar until creamy and fluffy. Mix in eggs on a time, mixing until combined after each addition. Working in three separate batches, beginning and ending with flour mixture, add 1/3 of the flour mixture alternating with 1/2 of the mashed bananas and mixing until well blended after each addition. Divide batter among 12 paper lined muffin cups, filling each to the top (about 1/3 cup in each), then bake in preheated oven 17 - 20 minutes, until toothpick inserted into center comes out clean (or with a few moist crumbs. If you feel they are browning too much near the end you can tent the tops with a sheet of foil). Cool in muffin tin several minutes, then transfer to a wire rack to cool completely. Store in an airtight container.
  3. Recipe Source: adapted loosely from King Arthur Flour

Recipe Notes

For the gluten-free flour blend: 1 1/2 cups white rice flour* 1/2 cup potato starch 1/4 cup tapioca flour 3/4 tsp xanthan gum *All measurements are to be scooped from package and leveled. Add all ingredients to a mixing bowl and whisk for 30 seconds. Measure what is needed for recipe.

Gluten-Free Banana Muffins | Cooking Classy

71 comments

  • Averie @ Averie Cooks: They’re gorgeous and you did GF proud! I really try to watch how much gluten I eat and I have a GF banana muffin recipe that I like but it relies on PB so you have to like pb too. I give you props for figuring out the ratios of the flours, gums, etc. NOT easy! Pinned! And I hope you start feeling better, too :) April 1, 2014 at 4:06pm Reply

  • Katrina @ Warm Vanilla Sugar: These muffins look so good!! I love that they’re gluten free! April 1, 2014 at 4:12pm Reply

  • Erica: Oh my god! There is nothing health-food looking about these! Those look like big, shiny muffins in all of their glory! You go girl for making gluten-free look awesome! April 1, 2014 at 4:39pm Reply

  • Leyla: Thanks so much for your GF recipes! I am still new to baking GF. Can I use a prepackaged flour blend like Bob’s red mill GF flour blend? Thanks! April 1, 2014 at 6:26pm Reply

    • Jaclyn: Yes that should work just fine instead of the blend I have listed. I hope you love them! April 1, 2014 at 9:32pm Reply

  • Laura (Tutti Dolci): These muffins look fabulous, love the banana, cinnamon, and brown sugar combo. Hope you start feeling better soon! April 1, 2014 at 7:50pm Reply

    • Jaclyn: Thanks so much Laura :)! April 1, 2014 at 9:31pm Reply

  • Chloe @ foodlikecake: The muffins look really soft and fluffy :-) April 2, 2014 at 4:19am Reply

  • Amanda: So happy you shared this recipe, I love banana muffins and these looks perfect :) April 2, 2014 at 6:52am Reply

  • Georgia @ The Comfort of Cooking: Good for you getting into gluten free baking, Jaclyn! These banana muffins look beautiful, golden and absolutely delicious! April 2, 2014 at 7:56am Reply

  • Natasha of Natashaskitchen.com: Jaclyn these look amazing. I don’t have much experience with GF baking but I’ve been learning more about it and want to start experimenting with it. I love that you included the notes on GF flour; I had no idea it was that easy to make it at home. Thanks so much! April 2, 2014 at 11:43am Reply

  • Quinnalta: A little tip that has has helped me immensely when baking gluten free- if you use your own gluten free flour blend check before hand to see if it already has xanthum gum.
    If it does- don’t put more in. Doubling up on that will give anything a very definite aftertaste. April 2, 2014 at 12:25pm Reply

    • Jan: thanks so much for this hint! I’m just starting out and the cost of gf ingredients makes failures expensive! December 30, 2014 at 5:54am Reply

  • Ilona @ Ilona’s Passion: Yummy banana muffins, my favorite. I like bananas, they add sweetness to recipes. April 2, 2014 at 5:16pm Reply

  • Robyn: These are absolutely delicious! I substituted unsweetened applesauce for the butter and flaxseed meal/water mixture for the eggs to make them vegan. I also added walnuts and a little vanilla extract. Great recipe! I will definitely make again. May 6, 2014 at 8:10pm Reply

    • Jaclyn: I’m so glad you enjoyed the recipe Robyn! Thanks so much for your comment! May 19, 2014 at 10:13pm Reply

  • Grace: The muffins in the picture look like they are made with regular flour. I made the recipe using your gluten free recipe. They were very heavy and did not dome on top like yours but rather were flat on top. The muffins did rise but as a gluten free muffin recipe I felt it was not a recipe I would make again. May 7, 2014 at 11:19am Reply

    • Jaclyn: Sorry I’m not sure what would have happened – the recipe pictured is exactly that listed though. May 7, 2014 at 4:13pm Reply

  • Elle: oh my goodness! I just made these and they are spectacular!( I subbed flaxseed for the xanthum gum ~ worked perfectly!)
    thanks for a wonderful recipe! May 12, 2014 at 6:11pm Reply

    • Jaclyn: I’m so happy to hear you enjoyed this recipe Elle! Thanks for your feedback! May 13, 2014 at 8:44am Reply

  • Kirsty: Just what I was looking for for our picnic tomorrow… Turned out perfectly! I did half the batch with raisins and the other half with chocolate drops. They are really delicious :))
    Thanks for the recipe! May 31, 2014 at 1:55pm Reply

    • Jaclyn: I am so happy you loved them Kirsty! June 19, 2014 at 11:11pm Reply

  • Carla: The bounciest yummiest muffins I’ve ever made. I added just 1 tsp of buttermilk power ( I’ve found in the past this makes GF baking softer) and bam perfect muffins. Shame my 3 year old son is eating all of them as I type….. June 1, 2014 at 5:42pm Reply

    • Jaclyn: Hmm that sounds like a great idea! Thanks for stopping by Carla! June 19, 2014 at 11:13pm Reply

  • Lita: Awesome! I doubled the recipe to not waste the 6 very ripe bananas we had and then used a 1/4 cup of Hershey’s baking chocolate in 1/2 the batter and they are amazing as well!! Thank you! July 10, 2014 at 10:35am Reply

    • Jaclyn: You’re very welcome! So glad you liked them! July 25, 2014 at 11:18am Reply

  • Cate: Great recipe! I love the combo of peanut butter and banana, so I substituted 1/4 C canola oil and 1/4 C natural peanut butter for the 1/2 C butter. They came out moist, light and delicious with a great texture. July 21, 2014 at 2:40pm Reply

    • Jaclyn: Thanks for the tip! I’m glad you enjoyed them Cate! July 21, 2014 at 11:27pm Reply

  • Jennifer: These are great muffins! I substituted flax meal for the xanthan gum, and I added a bit of vanilla. Yum! The whole family loved them. August 23, 2014 at 8:03am Reply

    • Jaclyn: Thanks for your feedback Jennifer! I’m happy to hear your family loved them! August 23, 2014 at 1:06pm Reply

  • catherine fisher: I do a lot of GF baking, and this recipe is a “keeper”. Sometimes the recipes rise nicely and then drop. Sometimes the texture is chewy or dry. These domed nicely, were moist and just delish. I did add an extra banana because mine were small. Thanks for a recipe I will definitely use over and over! August 29, 2014 at 4:05pm Reply

    • Jaclyn: I’m so happy to hear that Catherine! Glad you like the recipe! August 30, 2014 at 1:43am Reply

  • Cynthia: The banana muffins turned out delicious! The only change I made was using oil instead of butter. I posted a pic on instagram (@savvycyn)…definitely will be using this recipe in the future…maybe next time adding crumbles or chocolate chips! September 5, 2014 at 10:40am Reply

    • Jaclyn: The chocolate chips do sound delicious! I’m glad they turned out delicious for you! September 22, 2014 at 9:52pm Reply

  • Dark Chocolate Banana Muffins | A Fodmapable Feast: […] flour, cornstarch, potato starch, tapioca starch and xantham gum. The recipe came from this blog, CookingClassy, but my ever so slightly adapted version is below. See the original recipe for a […] September 12, 2014 at 12:18pm Reply

  • Kim: These look wonderful! I am wondering if you tried the recipe at all without the xantham gum. It is mold based and well, as big an issue for me as the gluten! Would love any tips you have for getting around that pesky ingredient. I know it adds the silky texture and I believe some of the fluffiness. TIA! September 22, 2014 at 9:30am Reply

  • Leigh Anne: I made these with a gf flour mix, and found the batter to taste to heavy and too much like flour.

    So I added 1/3 cup of yogurt and 1/2 cup of fresh berries, and added 1/4 cup of walnuts..My bf reacts to xanthum gum so I subsituted flax seed instead. Muffins turned out awesome. Held their shape, are moist, hold together, and are delicious.
    This is an awesome recipe, thanks for posting!! September 27, 2014 at 4:44pm Reply

  • susan: I have been Gluten Free for 4-5 years and these are by far the moistest, fluffiest muffins I’ve had!! They turned out exactly like the picture and they might even surpass those that are non GF. WOW!! Thanks! November 9, 2014 at 9:51am Reply

    • Jaclyn: I’m so happy to hear that Susan! Thanks for your review! November 9, 2014 at 11:55am Reply

  • Brit: Thank you! So good! I used pilsbury GF flour because I wanted to try it out & it worked well, little dense but they were GOOD! Added pecans to some & semi sweet chips to another. We have egg allergies here so I used ground flaxseed/water to replace egg. Thanks again, it isnt easy to find really good recipes for those with food “issues”! November 18, 2014 at 7:16pm Reply

  • Cassidy: Just wondering if anyone has tried to freeze these? I plan on making a few batches for a party coming up in a couple weeks and was hoping to make them in advance. Looking forward to trying the recipe!! Thank you for sharing it! November 29, 2014 at 9:25pm Reply

  • Amy Bartley: Just made these!! They are the best, fluffier, yummiest gluten free muffins I have ever had!!! I used Domata flour blend. My kids are devouring them. I want to say, thank you for such a great recipe. If you can make muffins this good, on a whim…….I think you can make a lot more delicious gluten free recipes! These are so easy, I’m gonna make another batch!! January 1, 2015 at 1:00pm Reply

  • Awdur: These turned out so well!! So light and fluffy! I did make a few changes: I didn’t have potato starch or white rice flour on hand, so I used 3/4 cup of brown rice flour, 1/2 cup oat flour, 1/4 cup tapioca starch, 1/4 cup almond flour, and 1 tsp of xanthan gum (and then I left out the 1/2 tsp that the main recipe calls for). I also substituted the white sugar for xylitol as I’m trying to do less sugar, and used 1/4 cup oil and 1/4 cup butter. Thank you so much for the recipe! February 11, 2015 at 8:45am Reply

  • Ashley: I didn’t have any xanthan gum so I substituted it with egg whites- I used 2 eggs for this, I mixed one in with the flour mix than added an other to the end mixture. I also didn’t use the gluten-free flour blend recipe they had on the site, I used GF Robin Hood flour. February 21, 2015 at 1:17pm Reply

  • Shantyl: Wow!!!! These were delicious!!! I think this is the best banana muffin I’ve ever had (even compared to gluten filled ones). Thank you so much for sharing this recipe. March 2, 2015 at 8:07pm Reply

  • DD: I’m new to gluten free cooking and was skeptical making a bread item. I changed it up a little by using sweet rice flour or glutenous white rice and the other flours you suggested. I also only used 3/4 tsp xanthan gum added to my flour since I mix my own flour. I used 1/2 tsp ground flax seed to replace the xanthan gum in the upper ingredients since I already added it in my flour. I also added a chopped, cooked apple to my banana since I only had two small bananas. It turned out wonderful. Nothing like the bread in the stores…Thankfully! Thanks for sharing your recipe! March 15, 2015 at 4:01pm Reply

  • Susan G.: I made these tonight after searching online for a gf flour that had rice, potato starch, and tapioca flour. They turned out perfect. Best muffin recipe I’ve ever made, and even tastier than wheat. They rose beautifully and had a wonderful texture. I used brown rice instead of white, guar gum instead of xanthan, and coconut sugar instead of brown and white. My whole family enjoyed and this is definitely a keeper recipe! Thank you! March 16, 2015 at 11:33pm Reply

  • Cathy: Loved this , but did a few sub outs for the receipe,didn’t have white rice so I used 1 cup of brown rice flour, 1/2 c chickpea flour(garbanzo bean flour) 1/2 c potato starch and 1/4 c tapicoa flour 3/4 tsp xanthan gum. I changed the baking soda to 3/4 tsp and 11/4 tsp salt. I didn’t have any baking powered so I skipped it. I used 1 tsp cinnamon instead of 1/2 tsp. I did 3 tbls of ground flaxseed with 9 tbls warm water for my egg substitute. I also used 2 full cups of bananas. Also, added some gluten free chocolate chips. They were the best muffins I have ever made. Next time will try the actual recipe. June 9, 2015 at 8:08am Reply

  • Sofie: I’ve made these about four times now and they are amazing! I have a few tweaks. I use bob’s red mill all purpose flour instead of the flour mix (because it’s what I have available) with all the same amounts of xanathan gum. I also use 4 bananas and add 3/4 cup chocolate chips! They turn out moist and amazing every time! My husband says they are better than regular muffins and I should sell them! ;) June 12, 2015 at 1:43pm Reply

  • deliciouslynell: Hi there! I whipped up a batch of these using the storebought gluten-free plain flour I had on hand. I also added about a cup and a half of chopped walnuts, both in the muffins and on-top, used about half a banana more because it needed using, and upped the cinnamon to a full tsp! I got about 14-15 cupcakes out of these, and they were delish. Thanks! July 18, 2015 at 9:54pm Reply

  • Brian: I used Bob’s Red Mill 1-to1 gluten free flour and didn’t add any extra xanthan gum. Also added some chocolate chips. The muffins were perfect. Every bit as good as any other muffin I’ve ever had! October 26, 2015 at 10:43am Reply

  • Tam: These were crazy good! I had so many frozen over ripe bananas I made a double batch. I used the Ancient Grains GF pancake mix Costco carries. I didn’t use xanthan gum; I just let the batter rest for 30 minutes before baking. I added toasted walnuts. So moist and they freeze and heat beautifully. Going to make them with either pumpkin or sweet potato next. Thanks so much for sharing! November 5, 2015 at 6:13pm Reply

  • Mylene: Those muffins are very good! I’m SO happy! Finally a good gluten free baking recipe! I think I will try your flour mix to make some bread… November 6, 2015 at 9:58am Reply

  • Liz: Can I substitute GF flour for the flour blend? January 11, 2016 at 3:37pm Reply

    • Jaclyn: I can’t say for sure since I haven’t tested it. The ratios of the blend I have here can be different. I’m thinking someone may have mentioned they tried it in a previous comment though? January 11, 2016 at 4:48pm Reply

  • Roz: Awesome…. Best GF muffins ever so soft and light really yum thanks for posting it…(I used the Edmonds GF flour blend worked fabulously) April 20, 2016 at 5:52pm Reply

  • Kerry-Ann: I made these tonight and oh my they were amazing! I just used a store bought gluten free plain flour and also added fresh raspberries and they were perfect! Thanks for sharing! :) April 27, 2016 at 4:04am Reply

  • Kathy: These were the best gluten free muffins I’ve ever had! I added chocolate chips. Thanks for sharing this recipe! April 30, 2016 at 1:16pm Reply

  • Jodi: I agree best gluten free muffins I’ve had! May 22, 2016 at 9:08am Reply

  • Tam: This is my go to muffin recipe. Know it by heart now. Use different fruits and sometimes nuts. I’ve used gf pancake mix; 50% buckwheat flour (from ground unroasted buckwheat groats not kasha) & 50% oat flour from ground oat groats – cand grind rolled oats). Now using 50% oat flour, 25% buckwheat flour and 25% almond flour (have to use it up). Don’t use xanthan or guar gum. Just rest the batter 20-30 minutes before baking. This recipe has never failed no matter what flour I’ve used. Wheat eaters can’t tell the difference either. They love the muffins. May 22, 2016 at 9:56pm Reply

  • Caitlin Neill: Too bad gluten free is malarky. The recipe you have is loaded with sugar. Sugar is the true evil. Yes the wheat is messed and it’s to avoid it, but sugar…..causes all kinds of myterious illness. Inflammation is one. July 2, 2016 at 4:35pm Reply

    • Lorna: It’s only malarky if you’re following the fad diet. Celiac disease and gluten allergies are very real, you moron. September 13, 2016 at 8:04am Reply

  • Katrina: Love these muffins. My husband sho is picky and not fond of gluten free likes them better then ones with gluten. Thanks for a great recipe :) August 5, 2016 at 6:35pm Reply

    • Jaclyn: I’m so happy to hear that Katrina! Thanks for your comment! August 5, 2016 at 10:19pm Reply

  • Danna: We only had 1 egg, 4 bananas, guar gum instead of xan. gum and I used almond flour in place of potato starch. Turned out amazing. Light and fluffy! Will definitely be making these every week! February 28, 2017 at 11:39am Reply

    • Jaclyn: Thanks for the great feedback Danna! March 27, 2017 at 12:07pm Reply

  • Anna: I made these for my sisters wedding of 200 this past week, and they were a big hit! Thank you so much for posting the recipe!! ;) April 12, 2017 at 1:03pm Reply

    • Jaclyn: I’m so happy to hear they were enjoyed! And you are a champ – 200, wow! April 12, 2017 at 8:43pm Reply

  • Noell: I just made these and they were amazing. I have been depressed because I love to bake but my son has Celiac. I have been very disappointed by many of the gluten free recipes available until I found yours.

    At first I was skeptical, but I read all the comments and decided to go for it. I doubled the recipe since I had 5 bananas, but I added a jar of homemade Monkey Butter (far less sugar than most recipes) to make up the balance. I used flax instead of xanthan gum, slightly less than half the sugar and half butter, half coconut oil for the fat. I added just a pinch of allspice then followed your mixing directions to the letter.

    I did let the muffins sit for 15 minutes before baking and they came out PERFECTLY. This recipe is definitely a keeper. :-) April 20, 2017 at 11:37am Reply

    • Jaclyn: I’m so glad you loved them Noell! May 2, 2017 at 10:53am Reply

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