Why You’ll Love Gluten‑Free Banana Muffins Recipe
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They’re gluten‑free but still soft and satisfying.
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Simple ingredients you likely already have in your pantry.
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Naturally sweetened with real maple syrup — no refined sugar needed.
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Great for snacks, breakfast, or packed lunches.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 cups blanched almond flour
1 teaspoon baking powder
1 teaspoon ground cinnamon (optional)
½ teaspoon baking soda
½ teaspoon fine salt
3 large eggs
1 cup mashed overripe bananas (about 3 bananas)
3 to 5 tablespoons maple syrup
4 tablespoons melted unsalted butter
1 teaspoon pure vanilla extract
Up to ½ cup mix‑ins like chocolate chips or chopped nuts (optional)
Directions
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Preheat your oven to 350°F (175°C) and line a 12‑cup muffin tin with paper liners.
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In a medium bowl, combine the almond flour, baking powder, cinnamon, baking soda, and salt. Stir to mix.
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In a separate bowl, whisk together the eggs, mashed bananas, maple syrup, melted butter, and vanilla until fully blended.
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Pour the wet mixture into the dry ingredients and stir gently until combined. If you’re using mix‑ins, fold them in now.
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Divide the batter evenly among the muffin cups.
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Bake for about 23–25 minutes, or until muffins are lightly golden and a toothpick inserted in the center comes out clean.
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Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Servings and timing
Makes: 12 muffins
Prep time: about 12 minutes
Cook time: about 23 minutes
Total time: about 35 minutes
Variations
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Dairy‑free: Swap melted coconut oil for the butter.
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Sweeter: Use the full 5 tablespoons of maple syrup for sweeter muffins; use less if you prefer them lightly sweet.
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Add‑ins: Stir in chocolate chips, toasted nuts, or dried fruit for extra flavor.
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Spice it up: Add a pinch of nutmeg or ginger for a spiced muffin twist.
Storage/Reheating
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Room temperature: Store in an airtight container for up to 3 days.
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Refrigerator: Keep for up to 1 week.
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Freezer: Freeze cooled muffins in a freezer‑safe bag or container for up to 3 months.
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Reheating: Warm individual muffins in the microwave for about 15–20 seconds or until heated through.
FAQs
What makes these muffins gluten‑free?
These muffins use almond flour instead of wheat‑based flours, which gives them a gluten‑free texture while keeping them moist and flavorful.
Can I make these dairy‑free too?
Yes — substitute melted coconut oil for the melted butter to make the recipe dairy‑free.
Can I use frozen bananas?
Yes, thaw and mash frozen bananas thoroughly before using them in the batter.
How ripe should the bananas be?
The riper the bananas (with more brown spots), the sweeter and more flavorful your muffins will be.
Can I add chocolate chips?
Yes, up to about ½ cup of chocolate chips can be added to the batter for added sweetness.
Can I reduce the sugar?
Yes — if your bananas are very ripe and sweet, you might use less maple syrup for a lower sweetness level.
Do these muffins need paper liners?
Paper liners make cleanup easier, but you can also grease your muffin tin if you prefer.
Can I substitute almond flour with another flour?
Almond flour gives the best gluten‑free texture here, but if you want a different flour base, you might try a 1:1 gluten‑free flour blend instead.
How long do these last?
Stored properly, they’ll keep fresh for up to a week in the fridge or three months in the freezer.
Can I make mini muffins?
Yes — reduce baking time slightly (about 15–18 minutes) and check for doneness with a toothpick.
Conclusion
These gluten‑free banana muffins are a delicious, wholesome treat perfect for breakfast, snacks, or lunchboxes. With simple ingredients and easy steps, they offer homemade goodness that everyone can enjoy — whether you follow a gluten‑free diet or not.
