Gluten-Free Banana Muffins

These gluten-free banana muffins are what you bake when you have spotty bananas on the counter and want something cozy, nourishing, and easy. They come together quickly with simple ingredients and make your kitchen smell like a bakery. Perfect for breakfast, snack time, or freezing for busy weeks ahead.

Fresh out of the oven, these muffins are especially good—warm, soft, and fragrant with banana. Slice one open, add a little homemade vegan butter, and finish with a light sprinkle of cinnamon. It melts into the muffin, adding just enough richness and warmth to turn a simple bake into a truly cozy moment.

Banana Muffin Ingredients

Before starting this recipe, let’s make sure you’ve got all the ingredients on hand. I’m also sharing some easy swaps so don’t fear if you aren’t ready with the almond flour… I’ve got you covered. Gluten-free baking uses almost all the same ingredients are regular baking, so don’t let the title stop you from trying these delicious muffins.

Wet Ingredients

• Bananas: On the banana spectrum, you want ones with some good spots on them for this recipe. Completely brown? I won’t judge.
• Eggs: I’m using real eggs here, yet you can make this recipe vegan by swapping in two flax eggs.
• Pure Maple syrup: I just love the deep, rich sweetness this provides. Use the natural sweetener of your choice.
• Coconut oil: I prefer coconut oil over olive or avocado in my baked goods because it provides a slight sweetness and isn’t too heavy.
• Vanilla extract: Another way to add warmth is with a good quality vanilla extract. Homemade is even better!

Dry Ingredients

• Almond meal: You can use either almond meal or flour here, the flour is typically a bit finer. Since I’m using a blender, my meal will be ground a bit more during the blending process. You can also swap this with all-purpose gluten-free flour or do an almond and oat flour blend.
• Spices: I love a bit of cinnamon and nutmeg in this recipe, yet feel free to spice them how you want.
• Baking soda + baking powder: These are both especially important in a recipe that isn’t using regular flour as they will help the muffins rise and have a lightness to them.
• Sea salt: Please salt your baked goods. Always.

Suggested Muffin Mix-Ins

One of the best things about these muffins is how easy they are to customize. Stir in your favorites to change up the flavor, add texture, or boost nutrition—no extra effort required.

• Chopped walnuts or pecans for a lightly crunchy, nutty bite.
• Dairy-free chocolate chips to add a touch of sweetness without overpowering the banana flavor.
• Fresh blueberries for juicy pops of flavor in every bite.
• Shredded coconut for subtle sweetness and extra texture.
• Ground cinnamon or pumpkin pie spice to warm up the flavor profile. You could even top with the cinnamon streusel from my Bakery Style Vegan Banana Muffins.
• Chia seeds or ground flaxseed for added fiber and staying power.

Tip: Keep mix-ins to about ½–¾ cup total so the muffins stay light, fluffy, and evenly baked. This is an easy way to make the recipe feel new every time you bake it.

How to Make Gluten-Free Banana Muffins

This is probably my favorite muffin recipe because it is so easy to mix together! Grab your blender, yes blender, and a muffin tin to get started:

1. Preheat the oven to 350°F and line a standard muffin pan with paper muffin liners.
2. In a blender puree the wet ingredients first: banana, eggs, maple syrup, coconut oil and vanilla. Stop and scrape down the sides as needed.
3. Add the dry ingredients: almond meal, cinnamon, nutmeg, baking soda, baking powder and salt and blend on medium until combined.
4. Pour out the batter evenly between the 12 muffin cups and bake for 25 minutes or until golden. A toothpick stuck in the center of the biggest muffin will come out clean if baked through.
5. Let cool slightly before enjoying.

Since you’re using a blender to mix ingredients, no need to have mashed bananas or extra mixing bowls. Just toss it all in, blend and then bake!

Gluten-Free Breakfast Options

If you love having easy, nourishing breakfasts ready to go, these gluten-free options are perfect for mixing and matching throughout the week. They’re simple to prep, easy to store, and designed to keep you feeling full and energized—without spending your mornings cooking.

• Baked Oatmeal: Easy to make then toss in the fridge for a week of breakfasts.
• Strawberry Vegan Muffins: These are great when re-heated and make a filling option.
• Carrot Cake Oatmeal: When making this for prepped breakfasts, I portion it out into standard-size muffin cups, freeze it, then toss it in a freezer bag in pucks. Then I can take one out, defrost and pour a little almond milk over to rehydrate nicely.
• Healthy Breakfast Bowl: This is a savory option that can be customized to what you have on hand.
• Chocolate Chia Pudding: Another super easy prep option, just make it in a big jar to scoop out throughout the week, or portion it into smaller jars to grab on your way out the door.