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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.
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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.
November 9-13, 2026
Jen’s Free Soup Challenge
I’d love for you to soup it up with me! For 5 days, I’ll send you a daily veggie-packed soup that’s easy enough for a busy weeknight and makes enough to freeze and pull out all winter.
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:
- Preheat the oven to 350°F and line a standard muffin pan with paper muffin liners.
- In a blender puree the wet ingredients first: banana, eggs, maple syrup, coconut oil and vanilla. Stop and scrape down the sides as needed.
- Add the dry ingredients: almond meal, cinnamon, nutmeg, baking soda, baking powder and salt and blend on medium until combined.
- 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.
- 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!
Storage Options
- If you know these gluten-free banana muffins will be gone quickly then store them on the counter in an air-tight container with a paper towel inside to help keep in the moisture.
- I like to double this recipe and freeze half the batch. My future self is never mad about that decision. So to freeze them, grab a silicone freezer bag and store the leftovers in the freezer for several months.
- When you’re ready to enjoy them, thaw them on the counter overnight, then either reheat them in the microwave or eat at room temp.
- Avoid storing these in the fridge as that will dry them out. No one needs dry muffins in their life. Life is just too short for that.
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.
- 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.
- Crispy Hash Browns: This is a savory option for mornings when you want something hearty.
- 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.
Common Questions
Banana muffins are easily moist right off the bat as long as you don’t overbake them. Once they are out of the oven, you can do a few things to keep them moist for the next few days while you enjoy them. Store them in an air-tight container with a paper towel over them. This will help keep the moisture in the muffins. Do not refrigerate as this dries them out. If you want to freeze yours to enjoy later, then when you pull them out, heat them up then add a bit of butter or coconut oil to the muffin right away to help it soak in that moisture and become fluffy again.
I recommend using ripe bananas for a few reasons. First, taste! You want your banana muffins to taste, well, like bananas. If you use green ones, you won’t get that sweet flavor coming through. Second, ripe bananas are softer and easier to mash/blend into batter than unripe ones. Third, flavor again. Seriously though, your muffins won’t taste right if the bananas aren’t ripe.
My gluten-free banana muffins have 182 calories, 5 grams of protein, 3 grams of fiber and 8 grams of sugar. This makes them a great snack option or a quick breakfast on the go.
Recipe Card
Gluten-Free Banana Muffins
Ingredients
- 3 bananas ripe
- 2 eggs
- ¼ cup pure maple syrup
- 2 tbsp coconut oil, unrefined
- 1 tsp pure vanilla extract
- 2 cup almond flour
- 1 tsp ground cinnamon ground
- ½ tsp nutmeg ground
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp sea salt, unrefined
Instructions
- Heat the oven to 350 °F. Line a standard 12-cup muffin tin with paper liners or grease it with coconut oil.
- In a blender, purée the bananas, eggs, maple syrup, coconut oil and vanilla until smooth.
- Add the almond flour, cinnamon, nutmeg, baking soda, baking powder and salt and blend on medium until combined.
- Divide the batter evenly among the muffin cups. Bake until golden and the centers spring back when pressed, about 25 minutes. Let cool slightly before serving.
Recipe Notes
- Ripeness Tip: Use very ripe, spotty bananas for the best sweetness and moisture.
- Egg Swap: To make them vegan, use 2 flax eggs in place of the eggs.
- Ingredient Swaps: Another liquid sweetener like honey or date syrup works in place of the maple syrup. Avocado oil or olive oil can replace the coconut oil.
- Storing: Store in an airtight container for up to 5 days, or freeze in a freezer-safe container for up to 6 months.
Nutrition
Saturated Fat: 3 g | Polyunsaturated Fat: 0.2 g | Monounsaturated Fat: 0.4 g | Trans Fat: 0 g | Cholesterol: 27 mg | Sodium: 172 mg | Potassium: 132 mg | Sugar: 8 g | Vitamin A: 59 IU | Vitamin C: 3 mg | Calcium: 64 mg | Iron: 1 mg
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Just made this with my toddler this morning; SO good! I added in some walnuts and they were just perfect. We like freezing muffins and using them for breakfasts, so this will be a new one to add to our freezer stash.
Hi Erin! Love the addition of walnuts, I’ll have to try that out for my own family! If you’re looking for other muffins, the vegan blueberry muffins are great too!
I baked gluten free banana muffins and i must say they are delicious Jen this recipe is the best. Thank you for sharing!
Hi Mashela! Yayy!! So glad you gave them a try and they turned out so great!If you’re looking for more muffins the Vegan blueberry are awesome as well!