Gluten-Free Banana Muffins

star rating (73) rate this recipe »
gluten free, quick-n-easy
Recipe photo
Hands-on time:
Baking time:
Total time:
Yield: 12 muffins

Recipe photo

Moist, tender, and flavorful, you'd never guess these delicious muffins are gluten-free.

Gluten-Free Banana Muffins

star rating (73) rate this recipe »
gluten free, quick-n-easy
Hands-on time:
Baking time:
Total time:
Yield: 12 muffins
Published: 03/07/2011


  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon xanthan gum
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon, optional
  • 1 3/4 cups King Arthur Gluten-Free Multi-Purpose Flour or brown rice flour blend*
  • 1/2 cup (8 tablespoons) soft butter
  • 2/3 cup sugar
  • 2 tablespoons molasses or honey
  • 2 large eggs
  • 1 1/2 cup very mashed ripe bananas (about 2 medium bananas)
  • 1/2 cup chopped walnuts, optional
  • *See directions below for making your own brown rice flour blend.


1) Preheat the oven to 375°F. Grease a 12-cup muffin pan, or line the pan with papers, and grease the papers.

2) Whisk together the baking powder, baking soda, xanthan gum, salt, cinnamon, and flour or flour blend. Set aside.

3) Beat together the soft butter, sugar, and molasses.

4) Beat in the eggs one at a time, scraping the bottom and sides of the bowl between additions.

5) Add the dry ingredients to the mixture in the bowl in three parts, alternately with the mashed bananas, beating well between additions and scraping the bottom and sides of the bowl one or two times during this process.

6) After everything is added, scrape the bowl again and beat at medium high speed for 30 seconds

7) Stir in the walnuts.

8) Scoop the batter into the prepared pan, mounding the cups full. The batter will rise above the level of each cup; that's fine.

9) Bake the muffins for 22 to 25 minutes, until the middle springs back when lightly touched. Remove from the oven and let rest for 5 minutes before removing from the pan. Best served warm.

Yield: 12 muffins.

*Make your own blend
Many of our gluten-free recipes use our King Arthur Gluten-Free Multi-Purpose Flour, which includes ingredients that reduce the grittiness sometimes found in gluten-free baked goods. Our flour also increases the shelf life of your treats, keeping them fresh longer.

The following make-at-home blend, featuring stabilized brown rice flour, works pretty well when substituted; and it tastes better than a blend using regular brown rice flour.

Whisk together 6 cups (28 1/2 ounces) King Arthur stabilized brown rice flour; 2 cups (10 3/4 ounces) potato starch; and 1 cup (4 ounces) tapioca flour or tapioca starch. Store airtight at room temperature. Note: You can substitute white rice flour for the brown rice flour if you like; it'll make your baked goods grittier (unless you manage to find a finely ground version).

Nutrition information

Serving Size: 1 muffin, 84g Servings Per Batch: 12 Amount Per Serving: Calories: 238 Calories from Fat: 78 Total Fat: 9g Saturated Fat: 5g Trans Fat: 0g Cholesterol: 51mg Sodium: 212mg Total Carbohydrate: 38g Dietary Fiber: 1g Sugars: 17g Protein: 3g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.


1 2345678  All  
  • star rating 04/28/2015
  • John Graham from Raleigh, NC
  • My wife, 13 year old daughter and I really liked these. My daughter added some semi-sweet chocolate morsels to hers, which she liked. I think they would be a little better if they were just a tad sweeter, so I will probably add a 1/8 to 1/4 cup of sugar next time we make these.
  • star rating 04/05/2015
  • Maria from Calgary, AB
  • This recipe is a warranty for moist muffins with the perfect sweetness. I definitely recommended it. You can't go wrong with it so I'm keeping it. One problem though: these muffins are so good you can get addicted to them! Don't say I didn't warn you. ;)
  • star rating 03/01/2015
  • from
  • star rating 02/26/2015
  • member-tapdogs2 from KAF Community
  • These were really good. A nice snack or quick breakfast on the go. (Although, I think I was spoiled by the GF Morning Glory muffins because these had a touch of grittiness and didn't dome as nicely.) I will definitely make these again.
  • star rating 01/31/2015
  • sberry4 from KAF Community
  • These muffins came out well. The flavor and texture were good. I've never found a King Arthur recipe that didn't taste great. You're my go to for pretty much all my baking needs and recipes. Thanks!
  • star rating 01/14/2015
  • Holly from Irvine, ca
  • Really good
  • star rating 12/04/2014
  • from
  • Really good, but I think I should have reduced the sugar. A tad too sweet for us.
  • star rating 11/09/2014
  • kate from connecticut
  • I made these GF muffins vegan. I used the flour blend recommended part way down the page instead of the packaged flour mix. I used ground flax seed in place of the egg (1 tsp. ground flax + 1 Tbs. warm water = 1 egg; let mixture sit for 10 mins before using), replaced the honey with agave nectar, and used Earth Balance instead of cow-milk butter.
  • star rating 10/22/2014
  • NC Baker from KAF Community
  • My second foray into gluten-free muffin baking with KAF, and this recipe is another winner - even better than the gf blueberry muffins I made a couple days ago! Wonderful texture and flavor, and I made the following changes: toasted and sprinkled walnuts on top along with some turbinado sugar, used only 1/2 cup organic cane sugar per other reviewers, put about 1/3 cup mini chocolate chips inside, used honey instead of molasses, subbed in 3 tablespoons of coconut flour for some of the GF flour, used 1/4 cup (4 T) butter and 1/4 cup canola oil plus 3 T. extra canola for the coconut flour (I googled how to use coconut flour and found you can only sub 10-30% for the regular flour and must add same amount of liquid as coconut flour is very absorbent), and added 1/4 tsp. cardamom for flavor (might boost that next time, can't really taste it this time). Also, my four small mashed bananas were barely a cup, so I added a small individual container of cinnamon applesauce to make the full 1-1/2 cup. Fabulous recipe, KAF makes it a breeze for me to keep hubby's sweet tooth satisfied now that he's GF! I will definitely make this one again and look forward to trying with molasses, and maybe a bit of rum for the liquid and some lime zest or extract for a different, more tropical flavor.
  • star rating 09/23/2014
  • Patricia from Washington, DC
  • I happened to have some blueberries that I wanted to use so I put them in the batter. These muffins received rave reviews from my whole family.
1 2345678  All  

Related recipes