GLUTEN-FREE BANANA BREAD MUFFINS
August 2, 2025
Like many American families, the scent of sweet bread baking in the oven marked something special in our home—whether it was banana, zucchini, or pumpkin, those loaves always meant comfort, celebration, or just a good reason to slow down. Banana bread, especially, has been a generational staple in my family. My mom still pulls out the same recipe passed down from my great-great-grandmother—likely one that traveled through even more hands before hers.
When I first went gluten-free, I thought I had to leave those kinds of memories—and flavors—behind. Most gluten-free breads I tried were dry, crumbly, and never quite satisfied that nostalgic craving. That’s why curating this recipe means so much to me. These gluten-free banana bread muffins are everything you hope for: moist, rich with banana flavor, and gently sweet with a hint of chocolate. They’re soft, comforting, and worthy of the family table.
Do My Bananas Have to be Ripe?
For the best banana bread, your bananas should be very ripe—soft, spotty, and even turning black. The riper they are, the sweeter and more flavorful your muffins or bread will be. Unripe or just-yellow bananas won’t mash as easily or provide that rich banana taste that makes the recipe shine.
Type of Gluten-Free Flour
For this recipe, it’s important to use a gluten-free flour blend that contains xanthan gum, which helps mimic the structure and texture of regular flour. I personally prefer Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour—it gives consistent, soft results without that dry or crumbly texture common in other blends.
Coconut Sugar, can I use other Alternatives?
Coconut sugar is my go-to in this recipe because it’s unrefined, has a lower glycemic impact than regular sugar, and adds a warm, subtle caramel-like flavor that pairs beautifully with banana. It also behaves similarly to cane sugar in baking, giving you a soft, moist crumb without altering the texture. If you don’t have coconut sugar, maple syrup, or even cane sugar can be used as substitutes—just note that liquids like syrup may slightly change the moisture level.
Explore some of my favorite recommended products to support your health journey (displayed on this page as affiliate links), and remember to always consult a healthcare professional before making any changes to your diet or lifestyle—full medical disclaimer here.
Gluten-Free Banana Bread Muffins
EQUITMENT
- Large Muffin Tins
INGREDIENTS
- 3 large Bananas ripe
- 1 tsp baking soda
- 1/3 cup Melted butter Or coconut oil
- 1/2 cup coconut sugar
- 1/2 tsp ground cinnamon
- 1/8 tsp salt unrefined
- 2 tsp vanilla extract
- 3 eggs
- 1 1/2 cup Gluten-free flour with xanthan gum
- 1/2 cup chocolate chips optional
DIRECTIONS
- Preheat oven to 350°F. Line a muffin tin or grease with oil.
- Mash bananas in a large bowl until smooth. Stir in baking soda and let sit for 2 minutes.3 large Bananas,1 tsp baking soda
- Stir in butter, sugar, cinnamon, salt, vanilla, and whisked eggs until combined.1/3 cup Melted butter,1/2 cup coconut sugar,1/2 tsp ground cinnamon,1/8 tsp salt,2 tsp vanilla extract,3 eggs
- Add flour and stir until just combined.1 1/2 cup Gluten-free flour
- Fold in chocolate chips.1/2 cup chocolate chips
- Scoop into muffin cups (about 3/4 full) and top with extra chips if desired.
- Bake for 20 minutes or until a toothpick comes out clean.
- Let cool before serving. Store leftovers in an airtight container. Enjoy!
NOTES
Allergy Notice: This recipe is not specifically meant for celiac individuals. Instead this is meant for gluten sensitive individuals. Celiac individuals need to take extra precautions. This recipe is not meant for vegan individuals, instead for dairy sensitive individuals.
NUTRITION
I don’t count calories, but I do care about what’s in my food. These muffins are made with real, nourishing ingredients—like potassium-rich bananas, eggs full of choline and healthy fats, and gluten-free flour with added fiber. They’re a gentle source of iron, magnesium, and vitamin B6, and sweetened with coconut sugar for a lower-glycemic option that still satisfies. It’s a treat that fuels your body without the junk. Here’s more on why these nutrients matter →
