Gluten Free Banana Muffins

Spill the Recipe
by Spill the Recipe
12 Servings
30 min

Looking for a gluten free treat? These muffins are moist, fluffy, & super delicious as an easy breakfast, snack or dessert! King Arthur Measure for Measure flour is a fantastic gluten free option that stands up to this recipe.

Add chocolate chips or nuts for a sweet dessert, or bake up a batch of original for a healthier option!

Bake like the professionals! Invest in an ice cream scooper for super easy scooping & equally portioned cupcakes for even baking time.

When filling, one ice cream scoop (or about 2/3 filled) is a good rule of thumb to leave room for the cupcakes as they rise while baking.

Result? Extra fluffy & moist cupcakes! Delicious enough to please your gluten free & gluten eaters alike! Serve them fresh from the oven or let cool to room temperature. These store great in the fridge a few days. Like them hot? Pop them in the microwave for a few seconds to heat through again!

Gluten Free Banana Muffins
Recipe details
  • 12  Servings
  • Prep time: 10 Minutes Cook time: 20 Minutes Total time: 30 min
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  • 3 ripe bananas
  • 3/4 c vegetable or canola oil
  • 2 eggs
  • 1 c sugar
  • 1 tsp vanilla extract
  • 1 1/2 c gluten free flour (I used King Arthur Measure for Measure flour)
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp cinnamon

Preheat oven to 350 degrees Fahrenheit.
Mash bananas with a wooden spoon, add oil, eggs, sugar & vanilla.
Mix in flour, baking powder, soda & cinnamon (if adding, add chocolate chips and/or nuts now!) Going gluten free, no worries about over mixing!
Stir until well combined.
With an ice cream scooper or large spoon, spoon batter into cupake pan, lined with cupcake liners.
Cook about 8 minutes. Rotate halfway and cook about another 8-10 minutes or until a toothpick comes out clean.
Take a bite and enjoy!
  • Optional add ins: 1 c chocolate chips, 1 c chopped nuts
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