Looking for the perfect gluten free banana nut bread muffins? You’re in the right place. Our trusted recipe, crafted with love by Chef Amanda from Italy Flavory, delivers muffins that are moist, flavorful, and entirely gluten-free — without sacrificing taste or texture.
These muffins aren’t just a treat; they’re a smart choice for anyone avoiding gluten due to celiac disease or gluten sensitivity. And even if you’re simply exploring gluten free muffin recipes, you’ll love how easy and satisfying they are. Packed with ripe bananas and crunchy nuts, they offer a wholesome start to the day or a comforting snack anytime.
Bananas are the star of the show here. The riper they are, the sweeter and softer your muffins will be. That’s especially helpful when baking with gluten free flour blends, which can sometimes yield dry results. Thanks to the natural moisture from bananas, though, these muffins turn out light, fluffy, and totally irresistible.
Plus, making your own banana nut muffins at home means you control what goes in. Want less sugar? Swap it for maple syrup or coconut sugar. Need them dairy-free? Use coconut oil or plant-based butter. Chef Amanda even adds a dash of cinnamon to deepen the flavor — a small touch that makes a big difference.
So whether you’re meal-prepping for the week or just using up those brown bananas on your counter, these gluten free banana nut bread muffins are the perfect way to bake smarter and snack happier.
Gluten Free Banana Nut Bread Muffins
- Total Time: 30 minutes
- Yield: 12 muffins 1x
Description
These Gluten-Free Banana Nut Bread Muffins are moist, fluffy, and packed with natural banana sweetness and nutty crunch in every bite. They’re the perfect grab-and-go breakfast or healthy snack, made with wholesome ingredients and no refined flour. Whether you follow a gluten-free lifestyle or simply love a hearty muffin, these are sure to become a household favorite!
Ingredients
3 ripe bananas, mashed
2 large eggs
1/4 cup maple syrup (or honey)
1/4 cup melted coconut oil (or unsalted butter)
1 tsp vanilla extract
1 3/4 cups gluten-free all-purpose flour blend (with xanthan gum)
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp ground cinnamon
1/4 tsp salt
1/2 cup chopped walnuts (plus extra for topping)
Optional: 1/4 cup dairy-free or regular chocolate chips
Instructions
Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it.
In a large mixing bowl, mash the bananas until smooth.
Add the eggs, maple syrup, melted coconut oil, and vanilla extract. Whisk until well combined.
In a separate bowl, whisk together the gluten-free flour, baking soda, baking powder, cinnamon, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in the chopped walnuts (and chocolate chips, if using).
Divide the batter evenly among the muffin cups, filling each about 3/4 full. Sprinkle extra chopped walnuts on top for crunch.
Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Notes
For extra sweetness, add a sprinkle of brown sugar on top before baking.
These muffins freeze well! Store in an airtight container in the freezer for up to 3 months.
Swap walnuts with pecans or leave the nuts out entirely for a nut-free version.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfas
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 9g
- Sodium: 140mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 20mg
Keywords: Gluten Free Banana Nut Bread Muffins
Key Ingredients & Substitutions
Making perfect gluten free banana nut bread muffins starts with picking the right ingredients. But what if you’re missing something, or want a healthier twist? Don’t worry — we’ve got smart swaps and essential tips from Chef sofia
Gluten-Free Flour Blends: What Works Best
To get fluffy, soft muffins without gluten, you need a quality gluten-free flour blend. Look for ones labeled 1-to-1 or “cup for cup.” These usually include xanthan gum, which is key to structure and texture. Without it, your muffins might fall apart.
Chef Amanda swears by trusted brands like Bob’s Red Mill, Cup4Cup, or King Arthur. They all give consistent results in gluten free banana nut bread muffins. If you’re aiming for a more natural blend, try oat flour or almond flour — just remember to adjust the liquids, since they absorb differently.
Nuts: The Crunch Factor
Walnuts are the classic nut for banana muffins — crunchy, slightly bitter, and bold. Pecans, on the other hand, are milder and buttery. Both work beautifully in banana nut muffins.
For a twist, toast your nuts before adding them. Or, if you need a nut-free option, sunflower seeds or pumpkin seeds add crunch without allergens.
Sweeteners That Add Flavor
Most recipes use brown sugar, but alternatives like maple syrup, coconut sugar, or even mashed dates give you more depth and natural sweetness. These pair well with bananas and enhance the taste of your gluten free banana nut bread muffins.
From flour to fat, every choice affects texture and flavor. But with the right swaps, you’ll never feel like you’re missing out.
Step-by-Step Recipe Process
Ready to bake the best gluten free banana nut bread muffins? Follow these steps from Chef sofia and enjoy soft, moist muffins every time — no gluten needed.
Mixing the Batter: One Bowl Is All You Need
First, mash your ripe bananas in a large bowl. The darker the skin, the sweeter the flavor. Add eggs (or flax eggs), your choice of sweetener, oil, and vanilla. Mix until smooth
In another bowl, combine your gluten-free flour blend with baking soda, baking powder, salt, and cinnamon. Then slowly mix the dry into the wet ingredients. Fold gently. Overmixing leads to dense muffins — and nobody wants that.
Add Your Mix-Ins
Time to fold in the good stuff. Chopped walnuts or pecans give these gluten free banana nut bread muffins their signature crunch. Want more flavor? Add dark chocolate chips, shredded coconut, or even a sprinkle of chia seeds.
Scoop, Top, and Bake
Scoop your batter into lined muffin cups, filling them about ¾ full. For a pretty touch, sprinkle more nuts or cinnamon sugar on top.
Bake at 350°F (175°C) for 18–22 minutes. Check doneness by inserting a toothpick — it should come out clean or with just a few crumbs. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack.
Storage Tips That Work
Keep your muffins in an airtight container at room temperature for 3–4 days. Want to save some for later? Freeze them. These gluten free banana nut bread muffins warm up great in the microwave or toaster oven.
Baking at home has never been so easy or so delicious. With a handful of ingredients and the right steps, you’ll have perfect muffins every single time.
Variations & Dietary Options
Dairy-Free Gluten Free Banana Nut Bread Muffins
If you’re avoiding dairy, these gluten free banana nut bread muffins are easy to adapt. Simply swap the butter for coconut oil, plant-based butter, or light olive oil. Moreover, using unsweetened almond or oat milk in place of cow’s milk makes a clean, moist option that keeps flavor intact. Consequently, you’ll still enjoy that soft crumb with a dairy-free twist.
Vegan & Egg-Free Banana Nut Muffins
Want a vegan version? No problem! Replace eggs with flax eggs (1 tablespoon flax meal + 3 tablespoons water per egg). It firms up like a binder, just the way eggs do. Additionally, stirring in a splash of vinegar helps activate baking soda for fluffy rise. As a result, these banana nut muffins stay light and tender, despite being egg-free.
Low-Sugar or Sugar-Free Version
Looking to cut down on sugar? Swap brown sugar with mashed dates, coconut sugar, or a touch of maple syrup. In fact, ripe bananas bring plenty of natural sweetness, so you can reduce added sweeteners without losing flavor. Thus, you end up with gluten free banana nut bread muffins that taste indulgent — but are kinder on the sugar levels.
Almond-Flour Banana Nut Bread Muffins
If you’re aiming for an extra-nutty treat, try almond flour. It makes a dense, moist base with a rich flavor profile. Though you may need to reduce some wet ingredients to avoid soggy muffins, the result is delicious. Pair it with chopped nuts and a dusting of cinnamon sugar for a cozy twist.
Troubleshooting & Pro Tips
Muffins Too Dense or Gummy?
If your gluten free banana nut bread muffins feel heavy, you may have overmixed the batter or packed too much flour. Instead, gently fold just until no streaks remain. Moreover, using a spoon to measure flour rather than scooping directly reduces the risk of adding too much.
Sinking Centers or Dry Tops — Oven Variables
Have you noticed some sinks in the middle or overly browned tops? First, check your oven’s true temperature with a thermometer. Then, bake at a steady 350°F (175°C), and start checking doneness at 18 minutes. If they brown too fast, loosely tent with foil for the last few minutes. Finally, insert a toothpick if it comes out clean or with a few crumbs, you’re golden.
Elevate Flavor: Spices, Mix-Ins, Toppings
To add flair, consider mixing in dark chocolate chips, chia seeds, or shredded coconut — these work great in gluten free banana nut bread muffins. You might also sprinkle coarse sugar or chopped nuts on top before baking for a bakery-style finish. Plus, a dash of cinnamon or nutmeg lifts the flavor beautifully.
FAQs
Can I Use Regular Flour Instead of Gluten-Free?
Technically yes, but that changes everything. If you use all-purpose flour, the result won’t be gluten free banana nut bread muffins anymore. Regular flour contains gluten, which alters texture, rise, and chewiness. If you’re not sensitive to gluten, you can try it — just use the same measurement as your gluten-free blend.
How Ripe Should Bananas Be?
The riper, the better. Bananas with brown spots or even nearly black skins are ideal. They’re extra sweet and soft, which helps sweeten and moisten the muffins naturally. If you’re using underripe bananas, the flavor won’t be nearly as rich.
Can I Replace Eggs in the Recipe?
Yes! You can easily swap eggs with flax eggs (1 tbsp flax meal + 3 tbsp water). Let it sit for 5 minutes before adding to your batter. This works great in gluten free banana nut bread muffins, especially when combined with baking soda for a nice rise.
How Long Do the Muffins Stay Fresh?
When stored in an airtight container at room temperature, they stay fresh for 3–4 days. You can also refrigerate them for a week or freeze them for up to 3 months. Reheat gently for the best flavor.
Can I Bake This Recipe as a Loaf Instead?
Absolutely. Pour the batter into a greased loaf pan and bake at 350°F for about 45–55 minutes. You’ll get the same delicious banana-nut flavor, just in bread form!
Conclusion
Baking a batch of gluten free banana nut bread muffins doesn’t have to be complicated — in fact, it’s one of the most rewarding recipes you can keep in your kitchen. With just a few simple ingredients, some ripe bananas, and your favorite gluten-free flour blend, you can create muffins that are moist, nutty, and packed with flavor.
Whether you’re following a gluten-free lifestyle, exploring egg- or dairy-free options, or just love banana-based baked goods, these muffins check all the boxes. They’re quick to make, easy to store, and versatile enough to suit almost any dietary need.
So the next time life gives you overripe bananas, you know what to do. Skip the waste, grab your mixing bowl, and treat yourself (and your family) to a tray of warm, freshly baked gluten free banana nut bread muffins. From first bite to last crumb — they’re comfort food you can feel good about.
And hey, if you’re looking for more tasty ideas, don’t forget to check out our other gluten-free and banana-based recipes on Italy Flavory!