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!

7 Reasons to Love Gluten Free Banana Nut Bread Muffins

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

Scale

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